普洱茶优势菌株赭曲霉的功能和安全性研究  

Research on Function and Safety of Aspergillus ochraceus,A Preponderant Fungus during the Fermentative Process of Pu'er tea

作　　者：周才碧 陈文品[1] 赵振军[2] 穆瑞禄[1] 吴钟玲 张敏星[1] 

机构地区：[1]华南农业大学园艺学院茶叶科学系,广东广州510642 [2]长江大学园艺园林学院,湖北荆州434025 [3]广州质量监督检测研究院,广东广州510642

出　　处：《食品研究与开发》2015年第24期160-163,共4页Food Research and Development

基　　金：国家自然科学基金项目(31270725)

摘　　要：为了解赭曲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、鉴定得到的赭曲霉,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,发酵样香气浓纯、汤色黑褐、滋味较平和,茶褐素、亮度、红度和黄度等变化较为深刻,且赭曲霉毒素的含量为1.80μg/kg,低于国内外限量。综上所述,赭曲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 Aspergillus ochraceus during the Fermentative Process of Pu＇er tea, Aspergillus ochraceus 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 showed that compared with CK, the contents of theabrownins,lightness, redness and brightness was changed significantly in the fermented sample with sweet thick aroma accompanied special mushroomy flavor, dark turbid liquor in chocolate-brown color, gentle taste without thrill or special, and the contents of ochratoxin was 1.80 μg/kg under the limition of home and abroad. In conclusion,Aspergillus ochraceus 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 赭曲霉 分类鉴定 赭曲霉毒素 安全性 

分 类 号：TS272.5[农业科学—茶叶生产加工]