发酵茶酒微生物多样性、品质特性及抗氧化作用分析  

Microbial Diversity and Quality Characteristics of Fermented Tea Liquorand Its Antioxidant Activity

作　　者：陈向阳[1] 王浩 王梓菲 万志兵[1,2] 胡长玉 Chen Xiangyang;Wang Hao;Wang Zifei;Wan Zhibing;Hu Changyu(College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China;Academy of Agriculture and Forestry Sciences,Qinghai University,Xining 810016,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]青海大学农林科学院,青海西宁810016

出　　处：《黄山学院学报》2023年第5期50-55,共6页Journal of Huangshan University

基　　金：安徽省科技重大专项项目(202003a06020018);黄山学院校地合作项目(xdhz202010,hxkt20190001,hxkt2021028);黄山学院2022年度大学生创新创业训练计划项目(202210375122)。

摘　　要：为准确认识发酵茶酒的微生物群落结构组成及发酵品质,将夏秋茶与酿酒原料进行混合固体发酵,运用高通量测序技术对发酵茶酒酒醅的微生物群落结构构成进行解析,对成品酒基本理化组成、茶多酚含量及香气物质进行分析,并对发酵茶酒的抗氧化功效进行评价。结果表明,发酵茶酒酒醅共检测出细菌2个属,真菌10个属,其中乳杆菌属、Cutaneotrichosporon、复膜胞酵母属和Geotrichum为绝对优势菌属。发酵茶酒的pH、酒精度、总酸和总酯等理化指标均符合国家标准,并检测出特有的茶多酚物质,其含量高达14.8±1.31mg·kg^(-1)。发酵茶酒的挥发性成分共检测出30种,占挥发性成分总量的96.93%,主要为醇类、酯类、醛酮类和有机酸等,具有茶酒独特的风味。相比于对照组,发酵茶酒具有更显著的ABTS、DPPH以及超氧阴离子自由基清除作用,其自由基清除率分别为(99.76±0.06)%、(57.01±0.49)%、(48.20±2.35)%。研究结果初步揭示了发酵茶酒酒醅的微生物菌群组成,并为茶酒开发提供了理论基础。In order to investigate the microbial community composition and quality characteristics of fermented tea liquor,summer and autumn tea was mixed with brewing materials for solid-state fermentation.The microbial community composition was detected by high-throughput sequencing.The physicochemical property,tea polyphenols content,volatile components and antioxidant effect of fermented tea liquor were evaluated.The results showed that a total of 2 bacterial genera and 10 fungal genera were detected.The dominant microorganisms were Lactobacillus,Cutaneotrichosporon,Saccharomycopsis,and Geotrichum.The physicochemical parameters,such as pH,alcohol content,total acid and total ester,all conformed to the national standard.The tea polyphenols content was detected in fermented tea liquor,and its content was up to 14.8±1.31 mg·kg^(-1).A total of 30 volatile components representing 96.93%of the total constituents in fermented tea liquor were identified,including alcohols,esters,ketoaldehydes,and organic acids.The fermented tea liquor also possessed stronger ABTS,DPPH and superoxide anion free radical scavenging abilities than that of non-fermented group,and their free radical scavenging rates were(99.76±0.06)%,(57.01±0.49)%,(48.20±2.35)%,respectively.This research preliminarily revealed the microbial community composition,and provided a certain theoretical basis for the development of fermented tea liquor.

关 键 词：夏秋茶 发酵茶酒 茶多酚 挥发性成分 抗氧化 

分 类 号：TS261[轻工技术与工程—发酵工程]