不同容器发酵过程中德昂族酸茶主要营养成分变化分析  

Analysis of Changes in the Main Nutrients of De'ang Acid Tea during Fermentation in Different Containers

作　　者：马玉青 潘联云 吴致远 杨恺清 苟祎 赵碧 梁名志[1] MA Yuqing;PAN Lianyun;WU Zhiyuan;YANG Kaiqing;GOU Yi;ZHAO Bi;LIANG Mingzhi(Tea Research Institute,Yunnan Academy of Agricultural Sciences/Yunnan Provincial Key Laboratory for Tea Science,Menghai 666201,China)

机构地区：[1]云南省农业科学院茶叶研究所/云南省茶学重点实验室,云南勐海650201

出　　处：《茶叶通讯》2024年第4期490-495,共6页Journal of Tea Communication

基　　金：云南省生物种业与农产品精深加工专项(202102AE090033);云南省农业科学院应用基础预研专项(2023KYZX-03);云南省创新引导与科技型企业培育计划(202304BI090015)。

摘　　要：为探明不同容器德昂族酸茶(德昂酸茶)发酵过程中理化成分含量及主要营养物质变化,进而为其发酵工艺的改进和品质提升提供科学依据,分别取袋装、罐装和竹筒三种容器盛载并进行厌氧发酵的德昂族酸茶原料及其发酵过程中茶样,采用紫外可见分光光度法、超高效液相色谱与质谱联用等方法检测各茶样中水浸出物、茶多酚、游离氨基酸、咖啡碱、可溶性糖、酚酸、乳酸菌素、乳酸、乙酸等理化成分和主要营养成分含量。结果表明,随着发酵时间的延长,三种容器发酵的德昂族酸茶水浸出物基本呈现先降后升的变化趋势,茶多酚含量呈现先升后降的趋势,游离氨基酸含量呈现先降后增的趋势,而咖啡碱含量则有不同变化趋势,可溶性糖含量总体呈现上升趋势;含量相对较多的主要营养物质酚酸和乳酸菌素在发酵过程中总体呈现先增后降的趋势;而乳酸和乙酸在德昂族酸茶发酵过程中总体呈现波动增加的趋势。发酵后期,游离氨基酸和可溶性糖含量均比发酵初期有所增加,对于茶汤滋味贡献主要表现为发酵后酸茶的鲜爽味和甜醇滋味明显较原料增加。乳酸和乙酸可能是在酸茶发酵过程中参与形成酸茶的果酸香气和酸甜回甘滋味形成的重要营养物质。To explore the changes in the physicochemical content and main nutrients of De'ang family sour tea loaded in different containers during the fermentation process,and to provide scientific data for the improvement of the fermentation process and quality enhancement of its sour tea.Samples of De'ang acid tea samples,which were loaded in bags,cans,and bamboo tubes and subjected to anaerobic fermentation,were taken from the raw materials and fermentation process.UV visible spectrophotometry,ultra-high performance liquid chromatography,and mass spectrometry were used to detect the water extracts,tea polyphenols,free amino acids,caffeine,soluble sugars,phenolic acids,lactobacilli,and lactic acid in the fermentation process of the acid tea samples in each container Changes in the content of physicochemical components such as acetic acid and major nutritional components.The results showed that with the extension of fermentation time,the extract of De'anic acid tea water fermented in three different containers showed a trend of first decreasing and then increasing.The content of tea polyphenols showed a trend of first increasing and then decreasing,and the content of free amino acids showed a trend of first decreasing and then increasing.However,the content of caffeine showed different trends during the fermentation process in different containers,and the content of soluble sugars showed an overall upward trend;The main nutrients with relatively high content,phenolic acids and lactobacilli,show an overall trend of first increasing and then decreasing during the fermentation process;Lactic acid and acetic acid showed an overall fluctuating and increasing trend during the fermentation process of De'ansour tea.In the later stage of fermentation,the content of free amino acids and soluble sugars increases compared to the initial stage of fermentation,and the contribution to the taste of tea soup mainly manifests as a significant increase in the fresh and sweet taste of fermented sour tea compared to the raw materials.Lactic a

关 键 词：德昂酸茶 发酵 理化成分 营养物质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.5[农业科学—作物学]