“散茶发花”发酵贵州绿茶的工艺优化及其特征挥发性化合物解析  

Optimization of the"Loose Tea Blooming"Process for Guizhou Green Tea and Analysis of Characteristic Volatile Compounds

作　　者：宋林瑶 徐辉 吴思瑶 马风伟 费强 邓君怡 史大娟 刘宇泽 赵懿琛 董旋 许粟 SONG Linyao;XU Hui;WU Siyao;MA Fengwei;FEI Qiang;DENG Junyi;SHI Dajuan;LIU Yuze;ZHAO Yichen;DONG Xuan;XU Su(School of Food Science and Engineering,Guiyang University,Guiyang 550005,China;Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources,Guiyang 550005,China;Guizhou Flavor Tea Industry Co.,Ltd.,Qiannanzhou 550400,China;College of Tea Science,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵阳学院食品科学与工程学院,贵州贵阳550005 [2]贵州省高等学校药食两用资源特征风味感知及品质调控工程研究中心,贵州贵阳550005 [3]贵州味道茶业有限公司,贵州黔南州550400 [4]贵州大学茶学院,贵州贵阳550025

出　　处：《食品工业科技》2025年第1期33-44,共12页Science and Technology of Food Industry

基　　金：贵州省食品风味感知及品质调控科技创新人才团队(黔科合平台人才-CXTD[2022]002);贵州省高等学校药食两用资源特征风味感知及品质调控工程研究中心(黔教技[2023]042号);贵州省教育厅青年科技人才成长项目(黔教技[2024]193号);大学生创新创业训练计划项目(S202110976060,S202110976067,S202110976074,S202110976077,202310976077);贵阳学院食品科学与工程学院2023年度研究生科研项目(2023-YJS02)。

摘　　要：以贵州瓮安县有机欧标绿茶为原料,利用冠突散囊菌固态发酵制备发酵茶,并对其工艺进行优化。同时,利用顶空固相微萃取-气相色谱-质谱仪(HS-SPME-GC-MS)对绿茶原料和成品发酵茶的挥发性化合物进行检测,并对其特征挥发性化合物进行解析。将发酵茶的感官品质和特征功能性化学指标(水浸出物含量、茶多酚含量、游离氨基酸含量)相结合作为综合评价指标,通过单因素实验和响应面优化试验研究发酵茶的最佳制备工艺条件。响应面试验表明,利用绿茶制备发酵茶的最佳工艺条件为:温度28℃、含水量40%、接种量1‰、发酵时间8 d,通过该工艺制得的成品发酵茶滋味醇厚、汤色橙黄明亮、香气纯正,且综合评分达到83.75±1.29分。共检测出18种特征挥发性化合物(OAV>1),同时研究发现成品发酵茶具有浓郁的“金花”香,其是由芳樟醇、水杨酸甲酯等8种特征挥发性化合物组成的一种复合花香。在品质评价方面,成品发酵茶水分含量为3.9%±0.47%、灰分为5.92%±0.21%、水浸出物含量为43.92%±0.07%,以上指标均符合茯茶国家标准(GB/T 32719.5-2018《黑茶第5部分:茯茶》)的要求,本研究可为利用“散茶发花”制备发酵茶提供指导。The organic green tea sourced from Weng'an County in Guizhou Province,which meets EU standards,was utilized as the raw material for producing fermented tea through the solid-state fermentation of Eurotium cristatum.The optimization process for the fermented tea was also conducted.Concurrently,volatile compounds in both the raw material and the final product were detected using headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),followed by an analysis of the characteristic volatile compounds.The sensory quality and functional indicators,including water extracts,tea polyphenols and free amino acids of the fermented tea,were combined to form comprehensive evaluation indices.The optimal preparation conditions for fermented tea were determined through single factor tests and response surface analysis,with the identified processing conditions being temperature at 28℃,water content at 40%,inoculation amount at 1‰,and fermentation time at 8 days.The final fermented tea exhibited a mellow taste,bright orange and yellow color,pure aroma,and achieved a comprehensive score of 83.75±2.52.Furthermore,18 characteristic volatile compounds with OAV>1 were identified in both green tea and the final fermented tea,revealing a strong"golden flower"aroma in the fermented tea,attributed to eight volatile compounds like linalool and methyl salicylate.Physicochemical analysis of the final fermented tea indicated moisture content of 3.9%±0.47%,ash content of 5.92%±0.21%,and water extract content of 43.92%±0.07%,all surpassing the Chinese national standard for Fu Brick Tea(GB/T 32719.5-2018 Dark tea-Part5:Fu tea).This research serves as a theoretical reference for the preparation of fermented tea using the"loose tea blooming"method.

关 键 词：冠突散囊菌 散茶发花 工艺优化 响应面法 绿茶 挥发性化合物 

分 类 号：TS272.5[农业科学—茶叶生产加工]