贵州茯茶散茶发花条件优化及微生物多样性分析  

Process Optimization and Microbial Diversity Analysis of Guizhou Loose Fu-tea

作　　者：张舟琼 曹霞 任锡毅 黄永会[1,2] 刘永翔[1,2] 谭玉梅 ZHANG Zhouqiong;CAO Xia;REN Xiyi;HUANG Yonghui;LIU Yongxiang;TAN Yumei(Institute of Biotechnology,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Key Laboratory of Agricultural Biotechnology,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550006 [2]贵州省农业生物技术重点实验室,贵州贵阳550006

出　　处：《现代食品科技》2023年第9期62-71,共10页Modern Food Science and Technology

基　　金：中央引导地方项目(黔科合中引地[2023]027);国家自然科学基金项目(31960018);黔农科青年基金([2023]05号)。

摘　　要：贵州是我国茶树品种资源最丰富的省份之一,茶园面积大,但经济产值低,夏秋茶浪费严重,品种结构单一。该研究以贵州省安顺市黑毛茶为供试原材料,人工接种茯砖茶“金花”发酵剂,优化散茯茶发花工艺条件,并开展了理化指标变化及真菌多样性研究。通过单因素试验及正交优化试验分析不同因素对黑毛茶散茶发花的影响。结果表明,其最佳发花条件为:含水量30%、温度24℃、发酵时间9 d及接种量1:100(m/m)。在此发花条件下,成品散茯茶冠突曲霉孢子数为3×10^(8)CFU/mL,水分、总灰分、茶多酚、游离氨基酸、水浸出物含量分别为3.0%、6.8%、12.0%、2.4%、42.6%。经过上述优化后,茶汤色明亮,金花茂盛,香气纯正,滋味醇和。通过高通量测序技术分析不同发酵时间下散茯茶的真菌多样性。结果表明,发酵3 d后,曲霉属(Aspergillus)相对丰度达到98.8%。该研究优化了贵州散茶发花的工艺条件,对提高茯砖茶品质具有重要意义,为其他茶叶散茶发花工艺提供参考。Guizhou is one of the provinces with the most abundant tea variety resources in China.The tea garden area is large,but the economic output value is low.The summer and autumn tea resources are seriously wasted and the variety structure is single.The dark tea Maocha was used as the raw material,and the Fuzhuan Brick tea golden flower fermentation agent was artificially inoculated to optimize the flowering process conditions of loose tea,and the changes of physical and chemical indexes and fungal diversity were studied.The effects of different factors on the flowering of dark tea loose tea were analyzed by monofactorial experiments and orthogonal optimization test.The results showed that the optimum conditions were as follows:moisture content was 30%,temperature was 28℃,fermentation time was 9 d,inoculation amount 1:100(m/m).Under these condition,the number of Aspergillus cristatum was 3×10^(8)CFU/mL,the water content,total ash content,tea polyphenol content,free amino acid content,water extract content was respectively are 3.0%,6.8%,12.0%,2.4%,42.6%.After the above optimization,Jinhua lush,plump,soup was yellow and bright,taste of alcohol.High-throughput sequencing technology was used to analyze the fungal diversity at different fermentation time.The results showed that the relative abundance of Aspergillus reached 98.8%after 3 days of fermentation.This study optimizes the process conditions of Guizhou loose tea,which is of great significance to improve the quality of Fuzhuan brick tea,and provides reference for the study of other loose tea flowering process.

关 键 词：黑毛茶 冠突曲霉 散茶发花 工艺优化 

分 类 号：TS272.7[农业科学—茶叶生产加工]