茯砖茶人工接种发酵过程主要功效成分的变化  

Evolution of the main functional components of Fuzhuan tea artificially inoculated with Eurotium cristatum during fermentation

作　　者：秦俊哲[1] 刘凯利[1] 黄亚亚 胡歆 邓永亮 刘文军 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]咸阳泾渭茯茶有限公司,陕西咸阳710003

出　　处：《食品与发酵工业》2016年第12期90-93,共4页Food and Fermentation Industries

基　　金：基金项目:咸阳国家农业科技园区建设(2015K01-13)

摘　　要：以黑毛茶为原料,在茯砖茶常规加工工艺的第二次汽蒸后接种冠突散囊菌纯菌种发酵剂,进行发花试验,分析主要功效成分的变化。结果表明,与对照相比,人工接种的茶砖发花提前4~6 d。发花第4天至成品,人工接种茶砖的茶氨酸、咖啡碱、茶多酚、茶红素和茶黄素含量分别下降了43.79%、14.11%、32.32%、57.03%和27.70%,茶褐素含量增加了32.88%,茶多糖和茶色素含量与冠突散囊菌的增长呈正相关变化,冠突散囊菌发花越多,功效成分变化越大,砖茶品质越好。Black Maocha was used as raw material to investigate the evolution of main functional components of Fuzhuan tea artificially inoculated with Eurotium cristatum during fermentation. The results showed that the artificial inoculation of pure strains could advance the blur cycles for 4 - 6 days compared with the control. From the 4th day of fungal fermentation to finished tea, the total content of theanine, caffeine, tea polyphenols, thearubigins （TR） and aflavin （TF） respectively decreased by 43.79% , 14.11% ,32.32% ,57. 03% and 27.70% , while the content of abrownin （TB） increased 32.88%. The contents of tea polysaccharide and tea pigments were positively correlated with the amount of Eurotium cristatum. With the more Eurotium cristatum, the greater change of functional ingredients was observed, and the better quality of Fuzhuan tea was obtained.

关 键 词：茯砖茶 人工接种 发花 功效成分 变化 

分 类 号：TS272.5[农业科学—茶叶生产加工] TS201.3[轻工技术与工程—农产品加工及贮藏工程]