厌氧发酵促进酸茶中抗氧化物质生成的研究进展  

Research progress of anaerobic fermentation to promote antioxidant substances synthesis in pickled tea

作　　者：潘联云 赵碧 冉隆珣[1] 夏丽飞[1] 梁名志[1] PAN Lianyun;ZHAO Bi;RAN Longxun;XIA Lifei;LIANG Mingzhi(Tea Research Institute,Yunnan Academy of Agricultural Sciences,Yunnan Provincial Key Laboratory of Tea Science,Menghai 666200,China)

机构地区：[1]云南省农业科学院茶叶研究所,云南省茶学重点实验室,云南勐海666200

出　　处：《食品与发酵工业》2023年第16期350-355,共6页Food and Fermentation Industries

基　　金：云南省科技厅重大科技专项计划(202102AE090033)。

摘　　要：酸茶作为一种厌氧发酵茶,具有独特的微生物群落和多种抗氧化活性物质。乳酸菌和酵母是酸茶发酵的优势菌群,不仅能够产生多种有机酸来提高酸茶抗氧化能力和风味品质,其自身也具有抗氧化性。大量的有机酸积累能够形成酸性发酵环境,从而减少表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)的水解和保持多酚含量的稳定。厌氧发酵还能够促进酸茶没食子酸的高含量积累和新型抗氧化成分的生成。该文综述了近年来酸茶厌氧发酵和抗氧化成分相关研究,为进一步研究酸茶抗氧化成分提供参考。Pickled tea is an anaerobically fermented tea with a distinct microbial community and numerous antioxidant substances.The primary substances generated during pickled tea fermentation are yeasts and lactic acid bacteria(LAB),which improve the antioxidant capacity and flavor of pickled tea by producing various organic acids.Yeasts and LABs also provide their own antioxidative properties.Organic acids create acidic fermentation conditions,thereby reducing the hydrolysis of EGCG and maintaining stable polyphenol levels.Moreover,anaerobic fermentation promotes high levels of gallic acid accumulation and the synthesis of novel antioxidant components.This article summarizes recent research into anaerobic fermentation and the antioxidant components of pickled tea and provides a reference for further investigations into the antioxidant substances in pickled tea.

关 键 词：酸茶 厌氧发酵 抗氧化物质 

分 类 号：TS272.5[农业科学—茶叶生产加工]