“金花”莓茶复合黑茶的抑菌能力及其品质成分分析  

Analysis of Anti-Bacterial and Quality Components Contents Varieties of Ampelopsis grossedentata-Dark Tea Compounds With Eurotium cristatum Fermentation

作　　者：彭银琪 刘雁 禹利君[3] Peng Yinqi;Liu Yan;Yu Lijun(Xiangxi Open University,Jishou 416000;Yiyang Testing Institute of Product and Commodity Quality Supervision,Yiyang 413000;Department of Tea Science,College of Horticulture,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湘西开放大学,吉首416000 [2]益阳市产商品质量监督检验研究院,益阳413000 [3]湖南农业大学园艺学院茶学系,长沙410128

出　　处：《湖北林业科技》2022年第3期25-31,共7页Hubei Forestry Science and Technology

基　　金：国家科技部重点研发计划项目“发酵茶微生物动态变化和生物毒素安全控制及应用示范”(2018YFC1604403);湖南省科技厅黑茶重点研发项目“黑茶加工技术创新与示范”(2017NK2180);湖南省高新技术产业科技创新引领计划“‘华莱黑茶’精深加工研发及应用示范项目”(2021GK4019);财政部和农业农村部-国家现代农业产业技术体系资助“茶产业技术体系岗位专家”。

摘　　要：将莓茶与黑茶以不同配比得到系列莓茶黑茶复合物,接种冠突散囊菌发花,探究“金花”莓茶复合黑茶的抑菌能力及品质成分变化。通过纸片抑菌实验,感官审评及HPLC分析方法,发现复合茶对青霉初期生长有一定抑制作用,随着青霉快速生长其抑制作用减弱,对其生长无明显抑制作用;对大肠杆菌抑制作用显著,对黑曲霉生长不能起到有效抑制。莓茶复合发花黑茶较不发花黑茶,味更醇,色泽更艳;生物碱、总儿茶素含量显著下降(P<0.01);GCG含量显著增加,莓茶复合发花黑茶样比黑毛茶样含量上升了1927.31%(P<0.01);没食子酸含量显著增加,上升幅度最大为462.69%(P<0.01)。In order to research anti-bacterial and quality components contents varieties of Ampelopsis grossedentata-dark tea compounds with E.cristatum fermentation,blending different proportion of A.grossedentata and dark tea and inoculating composite A.grossedentata-dark tea with E.cristatum.Paper anti-bacterial test showed that A.grossedentata-dark tea compounds with E.cristatum fermentation could inhibit Penicilliumin sp.during its earlier stage growth,but with the rapid growth of P.sp.,the inhibitory effects was weakened;cannot inhibit Aspergillus niger growth when A.niger produces visible black spores;but significant inhibit Escherichia coli growth.Sensory evaluation results showed that all samples of A.grossedentata-dark tea with E.cristatum fermentation have strong fragrant flowers aroma with E.cristatum,soup color deepened as bright red color,taste mellow than dark tea primary samples.HPLC results showed contents of alkaloid,EGC,EGCG and total catechins declined significantly(P<0.01),but contents of GCG,gallic acid increased significantly(P<0.01)comparing with dark tea primary samples without E.cristatum fermentation.Consequently,experimental results showed that A.grossedentata-dark tea compounds with E.cristatum’s fermentation have good inhibition ability for Escherichia coli,a certain inhibitory effect for P.sp.and no effective suppression for A.niger.Contents of alkaloid decreased,gallic acid increased,and catechins components fractional conversion make A.grossedentata-dark tea compounds with E.cristatum’s fermentation samples taste more mellow and sweet.

关 键 词：莓茶复合发花黑茶 冠突散囊菌 抑菌作用 品质成分 

分 类 号：S379.5[农业科学—农产品加工]