普洱茶优势菌株草酸青霉的功能和安全性研究  

Research on function and safety of Penicillium oxalicum, a preponderant fungus during the fermentative process of Pu'er tea

作　　者：周才碧 陈文品[1] 吴钟玲 穆瑞禄[1] 张敏星[1] 

机构地区：[1]华南农业大学园艺学院,广州510642 [2]广州质量监督检测研究院,广州510642

出　　处：《食品科技》2015年第8期63-66,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31270725)

摘　　要：为了解草酸青霉在普洱茶渥堆发酵中的功能和安全性,利用普洱茶中分离、鉴定得到的草酸青霉,接种于潮水量35%的云南大叶种晒青毛茶,30℃发酵25 d制备得发酵样,进行感官、理化和安全性分析。结果表明:与对照样相比,发酵样香气甜浓、汤色棕红、味较醇和,茶褐素、红度和黄度等变化较为深刻,且展青霉素的含量为10.06μg/kg,低于国内外限量。综上所述,草酸青霉适于普洱茶的渥堆发酵,发酵样的安全性高。In order to understand the function and safety of Penicillium oxalicum during the fermentative process of Pu＇er tea, Penicillium oxalicum separated from the Pu＇er tea, was inoculated on the sun-dried green tea with 35% water, cultured 25 days with 30 ℃, then evaluated the sensory, security, physical and chemical of fermented sample. The research results show that compared with CK, the contents of theabrownins, redness and yellowness was changed significantly in the fermented sample with sweet aroma, red brown soap color, mild flavor, and the contents of penicillin was 10.06 μg/kg under the limition of home and abroad. In conclusion, Penicillium oxalicum is one of preponderant fungus during the fermentative process of Pu＇er tea, and plays a very important role to the formation of Pu＇er tea quality with high safety.

关 键 词：普洱茶 草酸青霉 分类鉴定 展青霉素 安全性 

分 类 号：TS272.54[农业科学—茶叶生产加工]