冠突散囊菌对茯砖茶品质形成的影响  

Effect of the quality of Fuzhuan brick tea fermented in Eurotium cristatum

作　　者：王亚丽 秦俊哲 黄亚亚 刘凯利 WANG Ya-li;QIN Jun-zhe;HUANG Ya-ya;LIU Kai-li(Shanxi University of Science and Technology, College of food and biological engineering, Xi＇an 710021, China;Xianyang Jing Wei Fu Tea Co. , Ltd. , xianyang 712000,China)

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712000

出　　处：《食品与发酵工业》2018年第4期194-197,共4页Food and Fermentation Industries

基　　金：陕西省教育厅产业化培育计划项目(14JF001)

摘　　要：以同批黑毛茶为原料,通过人工接种发酵试验追踪检测优势菌和主要功效成分的含量,研究冠突散囊菌对茯砖茶品质的影响。结果显示,随着冠突散囊菌的生长,接种发酵剂1、2及对照组(ck)茶样中茶多酚、EGCG、游离氨基酸、咖啡碱、茶黄素、茶红素含量出现有不同程度下降,茶多糖、水浸出物和茶褐素含量上升,其中水浸出物含量分别上升1.49%、2.88%、3.22%。感官评定结果显示"发花"对茯砖茶的品质形成有促进作用。The effect of the Eurotium cristatum on the quality of Fuzhuan brick tea were studied by using black Maocha as the raw material. The contents of dominant bacteria and main active ingredients were tracked by artificial inoculation of agent. The results showed that the contents of theaflavins,thearubigins,polyphenols,EGCG,free amino acids and caffeine were decreased in the leavening agent 1,2 and ck tea,and the contents of tea polysaccharides,tea water extract and thearubigins were increased. The contents of water extract increased by 1. 49%,2. 88%,3. 22%during the growth of Eurotium cristatum. The sensory evaluation results also revealed the flooding can promote the quality of Fuzhuan brick tea.

关 键 词：冠突散囊菌 发花 功效成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]