茯砖茶人工接种发酵过程主要功效成分的变化

Evolution of the main functional components of Fuzhuan tea artificially inoculated with Eurotium cristatum during fermentation

以黑毛茶为原料,在茯砖茶常规加工工艺的第二次汽蒸后接种冠突散囊菌纯菌种发酵剂,进行发花试验,分析主要功效成分的变化。结果表明,与对照相比,人工接种的茶砖发花提前4~6 d。发花第4天至成品,人工接种茶砖的茶氨酸、咖啡碱、茶多酚、茶红素和茶黄素含量分别下降了43.79%、14.11%、32.32%、57.03%和27.70%,茶褐素含量增加了32.88%,茶多糖和茶色素含量与冠突散囊菌的增长呈正相关变化,冠突散囊菌发花越多,功效成分变化越大,砖茶品质越好。

Black Maocha was used as raw material to investigate the evolution of main functional components of Fuzhuan tea artificially inoculated with Eurotium cristatum during fermentation. The results showed that the artificial inoculation of pure strains could advance the blur cycles for 4 - 6 days compared with the control. From the 4th day of fungal fermentation to finished tea, the total content of theanine, caffeine, tea polyphenols, thearubigins （TR） and aflavin （TF） respectively decreased by 43.79% , 14.11% ,32.32% ,57. 03% and 27.70% , while the content of abrownin （TB） increased 32.88%. The contents of tea polysaccharide and tea pigments were positively correlated with the amount of Eurotium cristatum. With the more Eurotium cristatum, the greater change of functional ingredients was observed, and the better quality of Fuzhuan tea was obtained.