灵芝菌对贵州3个茶树品种后发酵夏秋黑毛茶滋味特征的影响  

Effects of Ganoderma lucidum on the taste characteristics of 3 varieties of summer and autumn raw dark green tea after fermentation in Guizhou Province

作　　者：刘亚兵 罗学尹 戴宇樵 王敏[1] 冉乾松 蒲璐璐 潘科 LIU Ya-Bing;LUO Xue-Yin;DAI Yu-Qiao;WANG Min;RAN Qian-Song;PU Lu-Lu;PAN Ke(Tea Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China;Guizhou Vocational College of Agriculture,Guiyang 551400,China)

机构地区：[1]贵州省农业科学院茶叶研究所,贵阳550025 [2]贵州农业职业学院,贵阳551400

出　　处：《食品安全质量检测学报》2023年第19期235-242,共8页Journal of Food Safety and Quality

基　　金：贵州省农业科学院科技创新项目(黔农科科技创新[2023]12号);贵州省基础研究计划项目(黔科合基础-ZK[2023]一般166);贵州省科技支撑计划项目(黔科合支撑[2020]1Y009号);贵州省科技厅科技计划撑项目(黔科合支撑[2022]一般144)。

摘　　要：目的探究灵芝菌对贵州3个茶树品种后发酵夏秋黑毛茶滋味特征的影响。方法以贵州黔茶1号、黔湄419、黔湄502夏秋茶所制黑毛茶为原料,灵芝菌为发酵接种菌株,经感官审评、化学组分检测,并结合化学计量学分析方法分析灵芝菌后发酵处理黑毛茶前后滋味成分变化,探究不同茶树品种经灵芝菌发酵处理后滋味品质差异。结果灵芝菌处理夏秋茶会降低茶叶中苦涩味成分含量,增加部分氨基酸组分含量。黔茶1号、黔湄419和黔湄502的茶多酚含量下降率依次为63.76%、14.65%和34.81%;黔茶1号、黔湄419和黔湄502的游离氨基酸含量下降率为53.73%、57.96%和68.40%;黔茶1号、黔湄419和黔湄502的鲜味氨基酸含量下降率为74.32%、77.95%和84.25%;黔茶1号、黔湄419和黔湄502的甘氨酸含量增加217.22%、192.60%和119.53%;黔茶1号、黔湄419和黔湄502的苦味氨基酸含量下降率为34.94%、19.04%和20.07%。3个品种夏秋黑毛茶发酵后感官评分均有所提高,且能显著提高黔茶1号黑毛茶质量。结论灵芝菌后发酵处理能提高夏秋茶滋味品质,黔茶1号比黔湄419和黔湄502更有利于加工高品质灵芝菌茶。Objective To explore the effects of Ganoderma lucidum on the taste characteristics of 3 varieties of summer and autumn raw dark green tea after fermentation in Guizhou Province.Methods Raw dark green teas made from Guizhou Qiancha No.1,Qianmei 419 and Qianmei 502 summer and autumn tea were used as raw materials,and Ganoderma lucidum was used as fermentation inoculatory strain.Through sensory evaluation,chemical component detection and chemometrics analysis,the changes of taste components of black hair tea before and after Ganoderma lucidum post-fermentation treatment were analyzed,and the difference of taste quality of different tea varieties after Ganoderma lucidum fermentation treatment was explored.Results The treatment of summer and autumn tea with Ganoderma lucidum could decrease the content of bitter taste and increase the content of some amino acids.The decreasing rates of tea polyphenol content in Qiancha No.1,Qianmei 419 and Qianmei 502 were 63.76%,14.65%and 34.81%,respectively.The decreasing rates of free amino acid content of Qiancha No.1,Qianmei 419 and Qianmei 502 were 53.73%,57.96%and 68.40%.The decreasing rates of amino acid content in Qiancha No.1,Qianmei 419 and Qianmei 502 were 74.32%,77.95%and 84.25%.The glycine content of Qiancha No.1,Qianmei 419 and Qianmei 502 increased by 217.22%,192.60%and 119.53%;the decreasing rates of bitter amino acid content in Qiancha No.1,Qianmei 419 and Qianmei 502 were 34.94%,19.04%and 20.07%.The sensory scores of 3 varieties of summer and autumn raw dark green tea were improved after fermentation,and the quality of Qiancha No.1 black tea was significantly improved.Conclusion Ganoderma lucidum post-fermentation treatment can improve the taste quality of summer and autumn tea,and Qiancha No.1 is more beneficial to processing high-quality Ganoderma lucidum tea than Qianmei 419 and Qianmei 502.

关 键 词：夏秋茶 灵芝菌 茶树品种 滋味特征 

分 类 号：TS272.5[农业科学—茶叶生产加工]