普洱茶优势菌株黑曲霉的分离及其功能和安全性研究  

Research on identification, function and safety of Aspergillus Niger, a preponderant fungus during the fermentative process of Pu'er tea

作　　者：周才碧 陈文品[1] 吴钟玲 张敏星[1] 管俊岭[1] 李涛[1] 穆瑞禄[1] 

机构地区：[1]华南农业大学园艺学院茶叶科学系,广州510642 [2]广州质量监督检测研究院,广州510642

出　　处：《食品安全质量检测学报》2015年第3期1006-1010,共5页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31270725)~~

摘　　要：目的了解黑曲霉在普洱茶渥堆发酵中的功能和安全性。方法利用平板涂布法从普洱茶中分离、纯化得优势菌株S6,通过分子鉴定为黑曲霉;将黑曲霉按照悬浮液107个/m L,接种于潮水量35%的云南大叶种晒青毛茶,30℃、发酵25 d制备得发酵茶样,按照GB 22111-2008进行感官、理化和安全性评价。结果优势菌株黑曲霉纯种发酵的茶样香气浓纯、汤色黑褐色、滋味较平和,达到三级茶叶标准要求,对比对照茶样,具有茶褐素、红度和黄度等变化较为深刻,且赭曲霉毒素的含量为3.80μg/kg,低于国内外限量。结论优势菌株黑曲霉可以作为发酵用菌种,适于普洱茶的渥堆发酵,发酵样的安全性高。Objective To understand the function and safety of Aspergillus niger during the fermentative process of Pu'er tea. Methods The preponderant fungus S6 was separated and purified from Pu'er tea in the plate method, and it was Aspergillus niger through the use of molecular identification. Then Aspergillus niger, following suspension 107/m L, was inoculated on the sun-dried green tea with 35% water, cultured for 25 d with 30 ℃, then the sensory, security, physical and chemical evaluations of fermented sample were operated according to GB 22111-2008. Results The research results showed that compared with CK, the content of the tea sample in fermentation of Aspergillus niger was the abrownins, redness and brightness. It was achieved the third standard and was changed significantly in the fermented sample with sweet aroma, black brown tang, velvety flavor, and the content of ochratoxin was 3.80 μg/kg under the limitation of home and abroad. Conclusion Aspergillus niger is one of preponderant fungus during the fermentative process of Pu'er tea, and plays a very important role to the formation of Pu'er tea quality with high safety.

关 键 词：普洱茶 黑曲霉 分离 鉴定 赭曲霉毒素 安全性 

分 类 号：TS272.5[农业科学—茶叶生产加工] TQ920.1[轻工技术与工程—农产品加工及贮藏工程]