夏秋灵芝菌茶的制备及内含物质分析研究  

Study on the preparation and content analysis of Ganoderma lucidum tea in summer and autumn

作　　者：刘亚兵 戴宇樵 王敏[1] 罗学尹 蒲璐璐 冉乾松 潘科 LIU Ya-Bing;DAI Yu-Qiao;WANG Min;LUO Xue-Yin;PU Lu-Lu;RAN Qian-Song;PAN Ke(Tea Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China)

机构地区：[1]贵州省农业科学院茶叶研究所,贵阳550025

出　　处：《食品安全质量检测学报》2023年第6期319-328,共10页Journal of Food Safety and Quality

基　　金：贵州省科技支撑计划项目(黔科合支撑[2020]1Y009号);贵州省基础研究计划项目(黔科合基础-ZK[2023]一般166);贵州省农业科学院青年基金项目(黔农科院青年基金[2022]08号)。

摘　　要：目的探究灵芝菌(Ganodermalucidum)对夏秋茶品质的影响,提高夏秋茶资源利用率。方法以夏秋茶为原料,经加工成黑毛茶后,灵芝菌作为发酵剂进行发酵制备灵芝菌茶,测定发酵前后茶中18种游离氨基酸含量、茶多酚、pH、感官评分、色差L*及滋味(酸、甜、苦、鲜、涩度)等品质指标,运用Plackett-Burman实验对夏秋茶品质指标参数进行优化,建立综合评价指标的回归模型。结果黑毛茶经灵芝菌发酵处理后,游离氨基酸总含量增加了8.70 mg/g,茶多酚质量分数减少了0.9%,甜度由11.12增加到14.36,苦涩度由4.98减少到2.53;构建数学模型Y(综合评分)=93.00-0.23A-0.84B+0.21C+0.01AB+2.100AC+1.50BC-3.40A^(2)-3.20B^(2)-2.60C2(A、B、C分别表示茶多酚含量、感官评分、氨基酸含量),模型决定系数R^(2)=0.9812,调整决定系数R^(2)_(adj)=0.9570。结论灵芝菌发酵夏秋黑毛茶在一定程度上能改善夏秋茶滋味品质,降低其苦、涩味,增加甜味,所建模型可应用于实际夏秋茶品质评价。为提高夏秋茶资源利用率及产业化建设提供了科学支撑。Objective To explore the effects of Ganoderma lucidum on the quality of summer and autumn tea and improve the utilization rate of summer and autumn tea resources.Methods The research takes summer and autumn tea as raw material,after processing into dark tea,and then uses Ganoderma lucidum as starter to make Ganoderma lucidum tea.The content of 18 kinds of free amino acids,tea polyphenols,pH,sensory score,color difference L*and taste(sour,sweet,bitter,fresh and astringent)in tea was determined before and after fermentation.Plackett-Burman test was used to optimize the parameters of summer and autumn tea quality index,and the regression model of comprehensive evaluation index was established.Results The total content of free amino acids increased by 8.70 mg/g,the mass fraction of polyphenols decreased by 0.9%,the sweetness increased from 11.12 to 14.36,and the bitterness decreased from 4.98 to 2.53 after fermented by Ganoderma lucidum.Mathematical model Y(comprehensive score)=93.00-0.23A‒0.84B+0.21C+0.01AB+2.100AC+1.50BC-3.40A^(2)-3.20B^(2)-2.60C2(A,B and C represent tea polyphenol content,sensory score and amino acid content,respectively)was constructed,model determination coefficient was R^(2)=0.9812,adjusted determination coefficient was R^(2)_(adj)=0.9570.Conclusion Ganoderma lucidum fermentation can improve the taste quality,reduce bitter and astringent taste,and increase sweetness.The model can be applied to the actual quality evaluation of summer and autumn tea and provide scientific support for improving the utilization rate of summer and autumn tea resources and industrial construction.

关 键 词：灵芝菌 夏秋茶 发酵 品质 模型 

分 类 号：TS272.7[农业科学—茶叶生产加工]