灵芝菌处理对夏秋黑茶梗品质的影响  

Effects of Ganoderma lucidum Treatment on the Quality of Summer and Autumn Dark Tea Stems

作　　者：刘亚兵 罗学尹 戴宇樵 王敏[1] 蒲璐璐 潘科 刘忠英 李琴 LIU Ya-bing;LUO Xue-yin;DAI Yu-qiao;WANG Min;PU Lu-lu;PAN Ke;LIU Zhong-yin;LI Qin(Tea Research Institute of 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：《沈阳农业大学学报》2023年第3期289-295,共7页Journal of Shenyang Agricultural University

基　　金：贵州省科技支撑计划项目(黔科合支撑〔2020〕1Y009号)。

摘　　要：为提高夏秋茶资源利用率,探究灵芝菌对夏秋茶黑茶梗品质的影响,开发茶叶副产品,促进夏秋茶提质增效。以夏秋黑茶梗为原料,灵芝菌作为发酵剂,测定原料茶梗与发酵后茶梗儿茶素、18种主要游离氨基酸、咖啡碱及挥发性物质含量,结合感官审评和电子舌进行滋味判定。结果表明:黑茶梗经接种灵芝菌发酵后,儿茶素和氨基酸总含量显著性降低,其滋味检测值以甜味和鲜味为主,苦味值被显著削弱;挥发性物质由54种增加到60种,其中醛类物质由8.13%增加至25.33%、酮类物质由2.31%增加至7.67%、酸类物质由0.08%增加至11.86%,而醇类物质由55.37%降低至23.51%、烃类物质由8.34%降低至1.45%,咖啡碱、酯类物质无显著性变化,挥发性成分总含量略有下降。灵芝菌可促使黑茶梗儿茶素和部分氨基酸减少,促进内含物质转化并降低苦味,改善香气和滋味,在黑茶梗内含物质转化的发酵过程中发挥重要作用,研究揭示了灵芝菌后发酵黑茶梗的特点,赋予黑茶梗甜醇菌香的感官品质特征,为提高夏秋茶及副产品利用率、促进夏秋茶提质增效提供了理论依据。To improve the utilization rate of summer and autumn tea resources and explore the impact of Ganoderma lucidum on the quality of summer and autumn tea dark tea stems,and develop tea by-products or promote the quality and efficiency of summer and autumn tea.The contents of catechin,18 kinds of free amino acids,caffeine and volatile substances in dark tea stem fermented by Ganoderma lucidum were determined by using summer and autumn dark tea stem as raw material,and the taste was determined by sensory review and electronic tongue.The results showed that:The total contents of catechin and amino acid in dark tea stem were significantly reduced and the taste values were mainly sweet and umami,while the bitterness value was significantly weakened after inoculation with Ganoderma lucidum.The number of volatile substances increased from 54 to 60,among which aldehydes increased from 8.13%to 25.33%,ketones from 2.31%to 7.67%,acids from 0.08%to 11.86%,alcohols from 55.37%to 23.51%,hydrocarbons from 8.34%to 1.45%.There was no significant change in caffeine and ester,but the total volatile component content decreased slightly.Ganoderma lucidum can promote the reduction of catechin and some amino acids in dark tea stem,promote the transformation of contained substances,reduce bitterness,improve aroma and taste,and play a role in the fermentation process of the transformation of contained substances in dark tea stem.The study revealed the characteristics of dark tea stem fermented by Ganoderma lucidum and endowed the dark tea stem with sweet or mellow sensory quality characteristics.This research provides a theoretical basis for improving the utilization rate and efficiency of summer and autumn tea and its by-products.

关 键 词：灵芝菌 黑茶梗 儿茶素 氨基酸 挥发性成分 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]