凝结芽胞杆菌发酵三七叶茶抗氧化活性及其香气成分研究  

Antioxidant activity and aroma components of Panax notoginseng leaf tea fermented with Bacillus coagulans

作　　者：张媛媛 杨启良[1] 陈绍民 王森 谭帅 ZHANG Yuanyuan;YANG Qiliang;CHEN Shaomin;WANG Sen;TAN Shuai(Faculty of Modern Agricultural Engineering,Kunming University of Science and Technology,Kunming 650500,China)

机构地区：[1]昆明理工大学现代农业工程学院,云南昆明650500

出　　处：《食品与发酵工业》2023年第10期9-16,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(51979134);云南省高校特色作物高效用水与绿色生产重点实验室项目(KKPS201923009);云南省基础研究重点项目(202201AS070034)。

摘　　要：为探究凝结芽孢杆菌接种量对三七叶茶功效成分、抗氧化活性和香气成分的影响,设置了4种凝结芽胞杆菌接种量(0%、1%、3%和5%)发酵三七叶茶,分析了发酵三七叶茶的总酚、总黄酮、总皂苷、DPPH自由基和ABTS阳离子自由基清除率、挥发性香气成分和感官评价。结果表明,凝结芽孢杆菌发酵三七叶茶总酚含量和总黄酮含量显著降低了6.8%~21.3%和28.4%~40.9%,且随接种量增加,发酵三七叶茶的总酚含量和总黄酮含量均呈先增大后减小的趋势;接种凝结芽孢杆菌使发酵三七叶茶的总皂苷含量显著增加了0.085~1.45倍,醇提物DPPH自由基、ABTS阳离子自由基清除率显著增加了12%~28.8%、9.6%~22.5%,且挥发性成分种类和浓度均有增加。此外,凝结芽孢杆菌能提高三七叶茶的感官总评分。其中,3%凝结芽孢杆菌接种量发酵的三七叶茶总皂苷含量最高,为373.7 mg/g,且抗氧化效果和感官评价最好,推荐作为发酵三七叶茶的适宜接种量。该研究结果可为优化三七叶茶发酵工艺,实现三七叶片的高效利用提供理论依据和科学指导。To investigate the effect of Bacillus coagulans inoculation amount on the functional components,antioxidant activity,and aroma components of Panax notoginseng leaf tea,four B.coagulans inoculation amounts(0,10,30,and 50 g/L)were set to ferment P.notoginseng leaf tea.The total phenols,total flavonoids,total saponins,DPPH and ABTS radical scavenging rates,volatile aroma components,and sensory evaluation of fermented P.notoginseng leaf tea were analyzed.The results showed that the total phenol content and total flavonoids content of P.notoginseng leaf tea fermented with B.coagulans decreased by 6.8%-21.3%and 28.4%-40.9%,and with the increase of inoculation amount,the total phenol content and total flavonoids content of fermented P.notoginseng leaf tea increased first and then decreased.The total saponin contents of fermented P.notoginseng leaf tea significantly increased by 0.085-1.45 times,and the DPPH and ABTS free radical scavenging rates of ethanol extract significantly increased by 12%-28.8%and 9.6%-22.5%,as well as the types and concentrations of volatile components increased.Additionally,B.coagulans could improve the total sensory score of P.notoginseng leaf tea.The highest total saponin content of P.notoginseng leaf tea was found in the 30 g/L Bacillus coagulans inoculation amount among all treatments,and the value was 373.7 mg/g.The optimal antioxidant effect and sensory evaluation were also in this treatment.Therefore,3%B.coagulans inoculation amount was recommended as the appropriate inoculation amount for the fermentation of P.notoginseng leaf tea.These results can provide a theoretical basis and scientific guidance for optimizing the fermentation process of P.notoginseng leaf tea and realizing the efficient utilization of P.notoginseng leaves.

关 键 词：凝结芽孢杆菌 三七叶 发酵 抗氧化活性 香气成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]