黑茶渥堆发酵中微生物多样性及功能活性研究进展  

Research Progress on Microbial Diversity and Its Functional Activities during Pile Fermentation of Dark Tea

作　　者：韦佳汝 聂凯丽 陈小强[1] 应苗苗[2] WEI Jiaru;NIE Kaili;CHEN Xiaoqiang;YING Miaomiao(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;College of Landscape Architecture and Hydraulic Engineering,Wenzhou Vocational College of Science and Technology,Wenzhou 325006,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]温州科技职业学院园林与水利工程学院,浙江温州325006

出　　处：《食品工业科技》2025年第9期424-434,共11页Science and Technology of Food Industry

基　　金：国家自然科学基金(31871813)。

摘　　要：黑茶是一种具有独特感官特征的后发酵茶。黑茶一般采用鲜叶制成的毛茶作为原料,通常由杀青、揉捻、渥堆发酵和干燥四步完成。渥堆发酵是黑茶加工的关键工序,以湿热作用为基础,利用微生物新陈代谢产生胞外酶,促进黑茶内含成分转化,形成独特的风味。本文对主要参与黑茶发酵中的微生物进行了归纳,总结了微生物对黑茶中多酚类物质、游离氨基酸、生物碱类、茶褐素和挥发性成分的影响。此外还探究了黑茶的抗氧化、胃肠道保护、降血糖血脂等功能活性。研究结果将为今后黑茶的加工生产以及更好地利用黑茶中活性成分提供帮助。Dark tea is a type of post-fermented tea with unique sensory characteristics.The tea product is usually obtained in the four steps,namely fixation,rolling,pile fermentation,and drying.Pile fermentation,a key stage in dark tea processing,utilizes microbial metabolism to produce extracellular enzymes under the stimulation of moist heat.The enzyme activities modify the chemical components of the tea,thereby producing a dark tea with a distinct flavor.The present paper summarizes the types of microbes primarily involved in dark tea fermentation and their influences on polyphenols,free amino acids,alkaloids,theabrownins,and volatile components present in the dark tea.Besides,the functional activities of dark tea,including its antioxidant,gastroprotective,hypoglycemic,and hypolipidemic activities are also investigated.The results can aid in the optimization of dark tea processing and production and promote better utilization of the active components of dark tea.

关 键 词：黑茶 加工工艺 渥堆发酵 微生物多样性 功能活性 

分 类 号：TS202.1[轻工技术与工程—食品科学]