发酵型茶醋的品质分析及抑菌性  

Quality Analysis and Bacteriostasis of Fermented Tea Vinegar

作　　者：郑凤锦[1,2] 方晓纯 林波 任二芳[3] 陈静 陈赶林 ZHENG Fengjin;FANG Xiaochun;LIN Bo;REN Erfang;CHEN Jing;CHEN Ganlin(Institute of Agro‐Products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Fruits and Vegetables Storage‐Processing Technology,Nanning 530007,Guangxi,China;Guangxi Subtropical Crops Research Institute,Nanning 530010,Guangxi,China;Guangxi South Subtropical Agricultural Research Institute,Chongzuo 532415,Guangxi,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]广西亚热带作物研究所,广西南宁530010 [4]广西南亚热带农业科学研究所,广西崇左532415

出　　处：《食品研究与开发》2024年第17期42-51,共10页Food Research and Development

基　　金：广西重大科技计划项目(桂科AA22117015‐3);广西农科院基本科研业务专项(桂农科2021YT117);科技先锋队“强农富民”“六个一”专项行动(桂农科盟202315)。

摘　　要：以广西贺州生产的红茶(迎霜、月湾)、绿茶(开山白毛、茗山)为原料,分别与新鲜甘蔗汁混合发酵制备茶醋,考察其醋酸发酵过程中的色差、总酸、茶多酚、茶氨酸、总黄酮等指标变化,并通过电子鼻测定茶醋整体特征气味轮廓,同时采用牛津杯‐琼脂法分析4种茶醋对大肠埃希氏菌、金黄色葡萄球菌、白色念珠菌3种致病菌的抑菌效果。结果显示,绿茶(开山白毛、茗山)发酵体系的产酸能力较强,且茶多酚含量较高,茶醋中总黄酮成分保留较好;酸类、醇类、芳香化合物、烷类物质是茶醋的整体特征气味轮廓;以抑菌圈的大小判断4种茶醋的抑菌效果发现4种茶醋对大肠埃希氏菌、金黄色葡萄球菌、白色念珠菌都有一定的抑菌效果,抑菌圈明显,且茗山茶醋抑菌效果最佳,其对3种致病菌的抑菌作用为高敏感。不同茶叶品种发酵的茶醋品质和抑菌效果都有明显差别,但绿茶发酵的茶醋的口感比红茶发酵的茶醋丰富,且茶香、醋香味较为明显。Black tea(Yingshuang,Yuewan)and green tea(Kaishan Baimao,Mingshan)produced in Hezhou,Guangxi,China were used as raw materials,mixed separately with fresh sugarcane juice to prepare tea vinegar.The changes of color difference,total acid,tea polyphenols,theanine,total flavonoids,and other indicators during acetic acid fermentation were investigated.The overall odor profile of tea vinegar was determined by an electronic nose,and the antibacterial effects of four kinds of tea vinegar on three pathogenic bacteria including Escherichia coli,Staphylococcus aureus,and Candida albicans were analyzed by the Oxford cupagar method.The results showed that the fermentation process of green tea had a strong ability to produce acid,and the contents of theanine and tea polyphenols were high,with the total flavonoids in tea vinegar well preserved.Acids,alcohols,aromatic compounds,and alkanes were the overall characteristic odor profile of tea vinegar.The antibacterial effects of four kinds of tea vinegar on Escherichia coli,Staphylococcus aureus,and Candida albicans were determined by the size of the inhibition zone.All four kinds of tea vinegar showed certain antibacterial effects on the three pathogenic bacteria,with obvious inhibition zones.Specifically,Minshan tea vinegar showed the best antibacterial effect,and its antibacterial effect on the three pathogenic bacteria was highly sensitive.The quality and antibacterial effect of tea vinegar fermented by various tea varieties were significantly different.However,the taste of tea vinegar fermented from green tea was richer than that fermented from black tea,and the aroma of tea and vinegar was more obvious.

关 键 词：茶叶 甘蔗汁 发酵 茶醋 抑菌性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]