人工接种冠突散囊菌对白茶主要呈味物质的影响

Changes of taste components during white tea fermentation by means of inoculation of Eurotium cristatum

本文为了排除其他微生物的干扰,首次以人工接种的方式研究了冠突散囊菌Eurotium cristatum对白茶主要呈味物质的作用。采用高效液相色谱、分光光度计等方法,分析表明冠突散囊菌能够显著降低白茶中呈苦涩味的表没食子儿茶素没食子酸酯(EGCG)和表儿茶素没食子酸酯(ECG),并提高表没食子儿茶素(EGC)、Asp、His、咖啡碱和山奈酚的含量;灭菌压制的过程中EGCG可能异构化成为更稳定的没食子儿茶素没食子酸酯(GCG),且二者以相近的含量共存。冠突散囊菌可以降低人工发花白茶饼中呈苦涩味的化合物含量,从而达到减少白茶饼苦涩味的效果;灭菌压制过程也能够降低白茶饼的苦涩味物质的含量。"发花"处理为白茶带来了新的风味,可以丰富白茶产品种类,同时为促进粗老原料白茶的综合利用提供新思路。

In order to exclude others microorganism, Eurotium cristatum was inoculated into white tea artificially. Changes of taste compounds were analyzed by HPLC and SP. It was found that bitter taste compounds epigallocatechin gallate（EGCG） and epicatechin gallate（ECG） decreased significantly, while epigallocatechin（EGC）, Asp, His, caffeine and kaempferol significantlyincreased. EGCG may transform into gallocatechin gallate（GCG） during the sterilization step and both coexist with same contents. The content of bitter taste compounds could decrease during E. cristatum fermentation process, bringing about a new flavor and enriching the variety of white tea.