阿姆斯特丹散囊菌对六堡茶品质成分的影响研究

Study on the Influence of Eurotium Amstelodami on the Quality Composition of Liupao Tea

为探明阿姆斯特丹散囊菌在六堡茶发酵过程中的作用机制,进行了六堡毛茶单一菌株液态发酵实验,分析不同发酵时间六堡茶理化指标的变化规律。结果表明,整个液态发酵过程中,茶多酚、黄酮类、游离氨基酸、可溶性糖的含量均不断降低,与发酵前相比,分别降低了47.14%、41.23%、45.60%、24.83%,而咖啡碱含量呈动态增加的趋势,与发酵前相比,总量增加了28.00%;茶黄素含量先增加后减少,茶红素含量呈总体减少的趋势,而茶褐素含量呈总体增加的趋势;儿茶素总含量下降,酯型儿茶素EGCG、ECG、GCG在发酵后期几乎检测不到,没食子酸与非酯型儿茶素的含量都是呈先增加后减少的趋势,且与空白对照相比,均有极显著性差异(p<0.0001)。结果证明在发酵过程中,阿姆斯特丹散囊菌对六堡茶品质成分的转化产生了关键作用。研究结果可以为改善六堡茶的加工技术及提高茶叶品质提供理论基础。

In order to explore fermentation mechanism of Eurotium amstelodami in Liupao Tea,single strain liquid fermentation experiment was carried out to analyze the change patterns of physical and chemical indicators of the tea with different fermentation time.Results showed that during the entire process of liquid fermentation,tea polyphenols,flavonoids,free amino acids,soluble sugar content decreased with the extension of fermentation time by 47.14%,41.23%,45.60%and 47.14%,respectively.The caffeine content increased with the extension of fermentation time by 28.00%.Content of theaflavins increased and then decreased,thearubigins displayed an overall downward trend,while theabrownins displayed an overall upward trend.Content of catechins was declining,EGCG,GCG,ECG almost were undetectable in the late fermentation,gallic acid and the non ester type catechins content showed a trend of increasing and decreasing.Compared with that of CK,there was extremely significant difference(p<0.0001).The results showed that the Eurotium amstelodami played a key role in the transformation of tea quality components in the fermentation process of Liupao Tea,which could provide theoretical basis to improve the processing technology and quality of the Liupao Tea.