茶叶微生物发酵过程中没食子酸代谢研究进展  

Research Advances on Gallic Acid Metabolism during Tea-leaves Microbial Fermentation

作　　者：马存强 周斌星[2] 马冰凇 黎星辉[1] 陈暄[1] Ma Cunqiang;Zhou Binxing;Ma Bingsong;Li Xinghui;Chen Xuan(College of Horticulture,Nanjing Agricultural University,Nanjing 210095;College of Tea,Yunnan Agricultural University,Kunming 650100)

机构地区：[1]南京农业大学园艺学院,南京210095 [2]云南农业大学茶学院,昆明650100

出　　处：《中国食品学报》2024年第7期450-459,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD1601800);云南省科技厅科技计划项目(202105AF150045;202304BI090013)。

摘　　要：没食子酸是茶叶中的主要酚酸类化合物,在渥堆发酵、厌氧发酵和仓储陈化过程中均呈增加趋势,并与酯型儿茶素水解存在密切相关。黑曲霉、冠突散囊菌、烟曲霉、溜曲霉、Aspergillus pallidofulvus促进茶叶微生物发酵过程中没食子酸的生物合成,这与其分泌的单宁酶等胞外酶有关。在液态发酵中,枯草芽孢杆菌、植物乳杆菌同样能分泌单宁酶,提高没食子酸含量。本文概述目前国内外关于茶叶微生物发酵过程中没食子酸代谢研究进展,阐述没食子酸的生物合成机制和保健功效,以期为微生物作用下没食子酸代谢调控机理的研究提供参考。As the main phenolic acid in tea-leaves,gallic acid all showed increasing trends during pile-fermentation,anaerobic fermentation and aging storage,and had closely connection with the hydrolyzation of ester catechins.Due to the secreted extracellular enzymes,such as tannase,Aspergillus niger,Eurotium cristatum,Aspergillus fumigatu,Aspergillus tamarii and Aspergillus pallidofulvus promoted the biosynthesis of gallic acid during the inoculated fermentation.Additionally,Bacillus subtilis and Lactobacillus plantarum both could secrete tannase to enhance gallic acid content in the submerged fermentation.This article reviewed the lasted literature at home and abroad to explore the impacts of microorganisms and released extra-cellular enzymes on gallic acid metabolism.This paper summarized the research progress about gallic acid metabolism during tea-leaves microbial fermentation,and elaborated the biosynthesis mechanism and health efficacy of gallic acid,which would contribute to the research about the regulation mechanism of gallic acid metabolism under effects of microorganisms.

关 键 词：黑茶 儿茶素 渥堆发酵 丝状真菌 单宁酶 

分 类 号：TS272[农业科学—茶叶生产加工]