红茶菌发酵过程中主要化学成分变化的研究

Study on Changes in Major Components during Tea Fungus Fermentation

以10%蔗糖(W/V)、0.6%绿茶(W/V)为主要原料制成的糖茶水为发酵基质,经巴氏灭菌后接种传统的红茶菌菌膜发酵,于28℃恒温静置培养12d,取样测定了发酵液前后蔗糖、醋酸、pH值、游离氨基酸、儿茶素、蛋白质、酵母菌和醋酸菌数量等变化及纤维素膜生成量。结果表明:蔗糖降解较缓慢,pH值是逐步下降的,醋酸含量达到1.2%,蛋白质变化比较大,儿茶素含量略有降低,但各成分EGCG、GCG、EGC、ECG、DL-C、EC变化趋势不同,醋酸菌和酵母菌细胞数量变化近似生长曲线,游离氨基酸的总量从70μg/ml减少至20μg/ml,纤维素膜的干重量可以达到7.0g/LDW。

In this paper, it was checked using traditional tea fungus inoculated in pasteus sterilized tea broth with 10% sucrose （WN） and 0.6% green tea（WN）, controlling 28℃ invariably and fermented 12 days stillnessly, fermentation guidelines were measured. The results showed as following： sucrose is degraded at low ratio and pH value are decreased slowly, acetic acid degree reach maximum up to 1.2%, protein concentration increase from 0.1mg/ml to 0.24mg/ml through 12 days fermentation. The total tea catechins is lowed 10% but epicatechin isomers（EGCG, EGC, ECG, EC, including GCG, DL-C） are examined demonstrated varying during sucrose-green-tea broth fermentation. Acetic acid bacterium and yeast cell count is approxially growth curve. The total content of free amino-acid is decreased from 70μ g/ml to 20μg/ml. The content of cellulose pellicle is up to 7.0g/LDW.