不同菌种对黄金芽绿茶γ-氨基丁酸含量和茶叶品质的影响  

Effects of different strains on γ-aminobutyric acid content and tea quality of Huangjinya green tea

作　　者：彭叶 李美凤 韦圻 杨云 黄涛 王绍英 刘建军 PENG Ye;LI Meifeng;WEI Qi;YANG Yun;HUANG Tao;WANG Shaoying;LIU Jianjun(Tea College of Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学茶学院,贵州贵阳550025

出　　处：《食品与发酵工业》2023年第16期88-95,共8页Food and Fermentation Industries

基　　金：贵州省教育厅自然科学研究项目(黔教合KY字【2018】085);国家自然科学基金项目(32060701)。

摘　　要：通过厌氧、喷施谷氨酸钠等方法加工的γ-氨基丁酸(γ-aminobutyric acid,GABA)茶香气和滋味较差,为提高GABA含量兼具良好的茶叶感官品质,该研究以杀青、揉捻后的黄金芽为原料,接种保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、酵母菌YA200和酿酒酵母,通过HPLC检测茶叶GABA含量;利用主成分分析(principal component analysis,PCA)、正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)分析儿茶素组分、咖啡碱和氨基酸组分等主要品质成分,探究能显著提高茶叶GABA含量及品质的最适菌种。结果显示,接种保加利亚乳杆菌、嗜热链球菌、植物乳杆菌、酵母菌YA200、酿酒酵母的茶样,GABA含量分别增加73.68%、165.79%、203.51%、548.25%、338.16%,其中,以酵母菌YA200的GABA含量最高,达到1.478 mg/g,是对照组的6.48倍。不同菌种处理,显著增加了茶样的简单儿茶素含量和儿茶素总量,显著降低了咖啡碱含量和氨基酸总量。感官审评结果显示,与对照组相比,5种菌种处理的茶样香气纯正或纯正带菌香,滋味鲜醇或鲜醇带菌味;所有样品中,酵母菌YA200处理的茶样香气(92.83)、滋味(92.23)和感官综合评分(90.71)的分数均为最高。酵母菌YA200处理的茶样,简单儿茶素增加了38.12%,酯型儿茶素降低了9.33%,咖啡碱降低了18.55%,这些滋味成分的变化在一定程度上减轻了茶汤的苦涩味,使茶汤滋味更鲜醇。γ-Aminobutyric acid(GABA)tea processed by anaerobic and spraying sodium glutamate had poor aroma and taste.To improve the content of GABA and the sensory quality of tea,Huangjinya tea,which was fixed and rolled,was used as raw materials,Lactobacillus bulgaricus,Streptococcus thermophilus,Lactobacillus plantarum,yeast YA200,and Saccharomyces cerevisiae was inoculated in the tea,the content of GABA in tea was detected by HPLC.The principal components analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to analyze the major components of catechin,caffeine,and amino acid components,the optimal strain that could significantly improve the content of GABA and the quality of tea was explored.Results showed that the GABA content of tea samples inoculated with L.bulgaricus,S.thermophilus,L.plantarum,yeast YA200,and S.cerevisiae increased by 73.68%,165.79%,203.51%,548.25%,and 338.16%respectively.Among them,the GABA content of yeast YA200 was the highest,reaching 1.478 mg/g,6.48 times of control.Different strains treatments significantly increased the content of simple catechins,and total catechins in tea samples,and significantly decreased the content of caffeine and total amino acids.The sensory evaluation results showed that,compared with control samples,the tea samples treated with five kinds of strains had pure aroma,fresh and mellow taste,with special strain taste or aroma.In all samples,tea samples treated with yeast YA200 had the highest score of aroma(92.83),taste(92.23),and comprehensive sensory score(90.71).The tea samples treated by yeast YA200 showed that simple catechins increased by 38.12%,ester catechins decreased by 9.33%,and caffeine decreased by 18.55%.These changes in taste components reduced the bitter taste of tea soup to a certain extent,making it more fresh and mellow.

关 键 词：菌种 黄金芽 绿茶 GABA 品质成分 

分 类 号：TS272.7[农业科学—茶叶生产加工] O657.72[轻工技术与工程—农产品加工及贮藏工程]