短时发酵与添加菌剂促进酸茶B族维生素积累

Short-time Fermentation and Supplementation of Microbial Inoculant Promotes the Accumulation of B Vitamins in Pickled Tea

为提高酸茶B族维生素含量,试验通过减少发酵时长和添加外源菌剂发酵制备酸茶。测定发酵过程中酸茶不同维生素B的含量,采用SPSS 12.0对所得试验结果进行统计学处理。结果表明:与其他茶类相比,厌氧发酵的酸茶维生素B2含量较高,而其他B族维生素含量均较低,尤其是维生素B3和B5。缩短发酵时长有利于酸茶维生素B3和B5的积累,外源添加酵母菌和乳杆菌有助于提高酸茶维生素B3含量,接混合菌能够增加维生素B3含量但显著降低维生素B2和B6含量水平。表明缩短发酵时长与添加外源酵母菌或乳杆菌有助于提升酸茶B族维生素含量。

To improve the level of vitamin B of pickled tea,pickled tea made by reducing fermentation time and adding exogenous microorganisms.The different vitamin B contents were determined and the obtained experimental data were statistically processed by SPSS 12.0.The results showed that pickled tea with anaerobic fermentation had higher vitamin B2 contents compared with other teas,while the other B vitamins showed low level,especially vitamin B3 and B5.Shortening the fermentation promoted the accumulation of the vitamin B3 and B5,and adding of exogenous yeast or lactobacillus improved the vitamin B2,B3 and B5 contents.Addition of the mixed microbial inoculant increased vitamin B3 content but lowered vitamin B2 and B6 contents.Thus,shorter fermentation time and the addition of exogenous yeast or lactobacillus may be useful to improve B vitamins contents.