发酵条件对三七叶发酵茶活性物质的影响及抗氧化研究  

Effects of Fermentation Conditions on Phytochemicals Contents and Antioxidant Capacities of Fermented Tea from Leaves of Panax notoginseng

作　　者：陈红惠[1] 向德健 高明菊[1] 杨光领 龚雄彪 CHEN Honghui;XIANG Dejian;GAO Mingju;YANG Guangling;GONG Xiongbiao(College of Notoginseng Medicine and Pharmacy,Wenshan University,Wenshan 663099)

机构地区：[1]文山学院三七医药学院,文山663099

出　　处：《食品工业》2022年第4期174-179,共6页The Food Industry

基　　金：云南省教育厅科学研究基金项目(2019J0908);云南省教育厅质量工程项目(JG2018233);国家级大学生创新创业项目(201911556001)。

摘　　要：为探究黑曲霉发酵对三七叶主要活性物质的影响,将黑曲霉接种于三七叶并进行发酵,考察三七叶在杀青方式、发酵温度、发酵时间、接种量、茶坯含水量条件下对三七叶皂苷、黄酮、多酚含量的影响。结果表明:杀青方式及发酵条件对三七叶中皂苷、黄酮和多酚含量均有显著性影响(p<0.05),三七叶采用炒青处理后,在发酵温度为30℃、黑曲霉接种量为20%、含水量为30%、发酵时间为15 d为最适发酵条件。对三七叶发酵茶进行抗氧化试验,其抗氧化能力与浓度呈现良好量效关系,三七叶发酵茶提取液对O_(2)^(-)·和·OH的IC_(50)清除率分别为1.38和0.65mg/m L,表明三七发酵茶具有较好的抗氧化能力。该研究将三七叶进行发酵制茶,改善其风味的同时也得到一种功能性发酵茶,对三七叶的产品开发具有重要意义。In order to explore the effects of Aspergillus Niger fermentation on the main active substances of Panax notoginseng leaves,Aspergillus Niger was inoculated in Panax notoginseng leaves for fermentation,the effects of P.notoginseng leaves on the contents of notoginseng saponins,flavonoids and polyphenols were studied under the conditions of curing method,fermentation temperature,fermentation time,inoculation amount and water content of raw material.The results showed that the contents of saponins,flavonoids and polyphenols in P.notoginseng were significantly affected by the method of curing and fermentation conditions(p<0.05).The optimal fermentation conditions were 30℃,20% inoculation amount,30% water content and 15 d fermentation time.The antioxidant capacity of the fermented tea from Panax notoginseng showed a good dose-effect relationship with the concentration.The IC_(50) scavenging rates of O_(2)^(-)·and·OH of the fermented tea from Panax notoginseng were 1.38 mg/mL and 0.65mg/mL,respectively,it was indicated that the fermented tea from Panax notoginseng had good antioxidant capacity.In this study,the leaves of Panax notoginseng were fermented,so as to improve its flavor and obtain a functional fermented tea,which was of great significance for the product development of Panax notoginseng leaves.

关 键 词：三七叶 发酵 活性物质 抗氧化 

分 类 号：TS272.5[农业科学—茶叶生产加工]