高温和低酸处理的冠突曲霉对固态发酵茶品质的影响  

Effects of High Temperature and Low Acid Treated Aspergillus cristatus on the Qualities of Solid-State Fermented Tea

作　　者：张拓 戴宇樵 李琴 杨婷 罗金龙 沈强 ZHANG Tuo;DAI Yuqiao;LI Qin;YANG Ting;LUO Jinlong;SHEN Qiang(Guizhou Tea Research Institute,Guiyang 550006,China)

机构地区：[1]贵州省茶叶研究所,贵州贵阳550006

出　　处：《保鲜与加工》2025年第4期86-96,共11页Storage and Process

基　　金：贵州省农业科学院青年基金项目(黔农科青年基金〔2023〕20号);贵州省基础研究计划(黔科合基础-ZK〔2023〕一般166)。

摘　　要：为探究高温和低酸处理的冠突曲霉对固态发酵茶理化特性及品质的影响,分别以60℃高温水浴、pH 3低酸溶液处理冠突曲霉48 h,用其制备固态发酵茶,采用高效液相色谱、气相色谱-质谱联用及电子舌等检测方法对发酵茶的理化成分、儿茶素及氨基酸组分、挥发性成分、呈味响应值的变化进行研究。结果表明:高温组和低酸组茶叶感官评分分别为90.02分和91.08分,均高于对照组;高温组和低酸组茶叶的水浸出物含量均显著高于对照组(P<0.05),茶多酚和黄酮含量显著低于对照组(P<0.05);高温组和低酸组茶叶的苦味及涩味均显著低于对照组(P<0.05);3组茶叶样品共检出68种挥发性成分,其中高温组59种、低酸组63种、对照62种,重要呈香物质(气味活力值>10)分别为11种、14种和13种。综上,采用pH 3低酸溶液与60℃高温水浴处理的冠突曲霉均可有效改善固态发酵茶的品质。This study aimed to investigate the impacts of high temperature and low acid treated Aspergillus cristatus on the physicochemical properties and qualities of solid-state fermented tea.The Aspergillus cristatus was treated with water bath at 60℃and low acid solution(pH 3)for 48 h to prepare solid-state fermented tea,and then the physicochemical components,catechins and amino acid compositions,volatile components,and taste response values were investigated using high performance liquid chromatography,gas chromatography-mass spectrometry and electronic tongue methods.The results showed that the sensory evaluation scores of high temperature and low acid groups were 90.02 and 91.08 points,respectively,which were both higher than those in control group.The water extract contents of tea in high temperature and low acid groups were significantly higher than that in control group(P<0.05),while the tea polyphenols and flavonoids contents were remarkably lower than that in control group(P<0.05),as well as the bitterness and astringency(P<0.05).Besides,a total of 68 volatile components were detected out in tea samples from the three groups,including 59 in high temperature group,63 in low acid group,62 in control group,and 11,14,13 important aromatic substances(OAV>10),respectively.In conclusion,the qualities of solid-state fermented tea can be effectively improved by low acid solution(pH 3)and high temperature(60℃)water bath treated Aspergillus cristatus.

关 键 词：高温 低酸 冠突曲霉 固态发酵茶 品质 

分 类 号：TS272[农业科学—茶叶生产加工]