冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析  

Process Optimization and Physicochemical Characterization of Solidstate Fermentation of Summer-autumn Tea by Eurotium cristatum

作　　者：郑选东 许姗姗 刘江文 孙磊 吴学凤[1] 穆冬冬 陈祥松[3] 李兴江[1,2] ZHENG Xuandong;XU Shanshan;LIU Jiangwen;SUN Lei;WU Xuefeng;MU Dongdong;CHEN Xiangsong;LI Xingjiang(School of Food and Bioengineering,Hefei University of Technology,Hefei 230009,China;Gongda Biotech(Huangshan)Limited Company,Huangshan 245000,China;Hefei Institutes of Physical Science,Chinese Academy of Sciences,Hefei 230031,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]工大生物科技(黄山)有限公司,安徽黄山245000 [3]中国科学院合肥物质科学研究院,安徽合肥230031

出　　处：《食品工业科技》2024年第16期220-230,共11页Science and Technology of Food Industry

基　　金：黄山市揭榜挂帅项目(JZ2022YDZJ0062)。

摘　　要：为改善夏秋茶品质,采用冠突散囊菌对夏秋茶进行发酵研究。通过单因素实验,以夏秋茶茶多酚、总游离氨基酸、总黄酮、水浸出物的含量和感官评分为考察指标,选取4因素3水平进行正交试验优化发酵工艺;采用气相色谱-质谱联用(Gaschromatography-mass spectrometry,GC-MS)技术对最佳工艺下发酵夏秋茶的挥发性化合物进行分析。结果表明,最佳发酵工艺为夏秋茶含水量30%、冠突散囊菌接种量15%、发酵时间9 d,发酵温度30℃,在此条件下加工的夏秋茶,其水浸出物含量显著提升了22.51%(P<0.05),茶多酚含量显著下降了27.71%(P<0.05),总黄酮含量显著下降了6.41%(P<0.01),游离氨基酸变化不明显,感官评分极显著提升了10.33分(P<0.01)。此外,发酵后风味化合物总量提升了296.76%,在整个发酵过程中的芳樟醇、芳樟醇氧化物Ⅰ、α-松油醇、水杨酸甲酯和乙酸苯乙酯物质含量增加尤为明显,为夏秋茶带来了丰富的果香和花草香。因而经过发酵处理后,夏秋茶整体质量提高。To improve the quality of summer-autumn tea,the fermentation of summer-autumn tea was investigated by using Eurotium cristatum.The contents of tea polyphenols,total free amino acids,total flavonoids,water leachate,and sensory scores of summer-autumn tea were used as the indicators for the one-way experiment,and four factors and three levels were selected for orthogonal experiments to optimize the fermentation process.The volatile compounds of fermented summer-autumn tea under the optimal process were analyzed by gas chromatography-mass spectrometry(GC-MS)technology.The results showed that the optimal fermentation process was 30%water content,15%inoculum of Eurotium cristatum,fermentation time of 9 d,and fermentation temperature of 30℃,and the water leachate content of summer-autumn tea processed under these conditions was significantly increased by 22.51%(P<0.05),the tea polyphenol content was significantly decreased by 27.71%(P<0.05),and the total flavonoid content was significantly decreased by 6.41%(P<0.01),free amino acids did not change significantly,and the sensory score was significantly improved by 10.33 points(P<0.01).In addition,the total amount of flavor compounds was elevated by 296.76%after fermentation,and the content of linalool,linalool oxide I,α-Terpineol,methyl salicylate,and phenethyl acetate substances increased especially significantly throughout the fermentation process,which brought rich fruity and floral aroma to the summer-autumn tea.Thus,the overall quality of summer-autumn tea improved after fermentation treatment.

关 键 词：夏秋茶 冠突散囊菌 工艺优化 理化特性 品质提升 

分 类 号：TS272[农业科学—茶叶生产加工]