“金花”菌的分离鉴定及其对紫娟红茶发酵品质的影响  

Isolation and Identification of'Golden⁃Flower'Fungus and Its Influence on Fermentation Quality of Zijuan Black Tea

作　　者：周祎炜 燕飞 曲东 李新生[1,2,3,4] 谢侗 闫瑞瑞 习林杰 陈小华 赵璇[1,2,3,4] ZHOU Yiwei;YAN Fei;QU Dong;LI Xinsheng;XIE Tong;YAN Ruirui;XI Linjie;CHEN Xiaohua;ZHAO Xuan(College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China;Shaanxi Bio-resources Key Laboratory,Hanzhong 723000,Shaanxi,China;Coordina-tion and Innovation Center for Comprehensive Development of Qinba Biological Resources,Hanzhong 723000,Shaanxi,China;Shaanxi Province'Four Subjects and One Joint'Tea University&Enterprise Alli-ance Research Center,Hanzhong 723000,Shaanxi,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723000 [2]陕西省资源生物重点实验室,陕西汉中723000 [3]陕南秦巴山区生物资源综合开发协同创新中心,陕西汉中723000 [4]陕西省“四主体一联合”茶产业校企联合研究中心,陕西汉中723000

出　　处：《食品研究与开发》2024年第5期44-52,共9页Food Research and Development

基　　金：陕西省科技厅项目(2021NY⁃044、2017ZDXM⁃NY⁃032);陕南秦巴山区生物资源综合开发协同创新中心项目(QBXT⁃Z(Z)⁃15⁃2)。

摘　　要：为探究泾阳散装茯砖茶中“金花”菌的种类及其对紫娟红茶品质的影响,从泾阳散装茯砖茶中分离得到谢瓦曲霉(Aspergillus chevalieri),并用其对紫娟红茶进行固态发酵。结果表明,紫娟红茶经发酵后,“金花”菌数量极显著增加,茶汤色泽由亮黄色变为橙红色;同时茶多酚、儿茶素、水浸出物、游离氨基酸、茶黄素和茶红素均整体出现不同程度的下降,而花青素、总黄酮含量整体呈升高的变化趋势。经谢瓦曲霉发酵后的紫娟红茶不仅能有效改善其茶汤色泽滋味,还可以促进紫娟红茶发酵过程中抗氧化物质的释放。In order to explore the species of'golden⁃flower'fungus in bulk Fu brick tea from Jingyang and its effect on the quality of Zijuan black tea,Aspergillus chevalieri was isolated from the bulk Fu brick tea from Jingyang and used for solid⁃state fermentation of Zijuan black tea.The results showed that after fermentation,the number of'Jinhua'fungus in Zijuan black tea increased significantly.The color of the tea soup has been changed from bright yellow to orange⁃red,and the levels of tea polyphenols,catechins,water extracts,free amino acids,theaflavins,and thearubinins decreased to varying degrees.The content of anthocyanins and to⁃tal flavonoids increased overall.The Zijuan black tea fermented by Aspergillus chevalieri could not only im⁃prove the color and taste of the tea soup effectively but also promote the release of antioxidant substances dur⁃ing the fermentation process.

关 键 词：紫娟红茶 谢瓦曲霉 散茶发花 茶叶品质 抗氧化活性 

分 类 号：TS272.52[农业科学—茶叶生产加工]