黑茶优势菌对绿茶浸提液发酵过程多酚类化合物的影响

Effect of Fermentation with Preponderant Fungi from Dark Tea on Tea Polyphenols of Green Tea Extracts

利用从普洱茶中分离出的黑曲霉、根霉和从茯砖茶中分离出的冠突散囊菌接种云南大叶种晒青毛茶茶汤,进行单一菌株发酵,对发酵过程茶多酚类化合物的含量变化进行分析。结果表明:随着发酵时间的延长,茶多酚含量显著降低,黄酮类化合物总量在黑曲霉、冠突散囊菌作用下分别减少72%、31.76%,在根霉作用下增加了94.92%;儿茶素各组分的含量变化较大,其中表没食子儿茶素、表没食子儿茶素没食子酸酯、表儿茶素、表儿茶素没食子酸酯均呈现显著的下降趋势,而儿茶素、没食子酸在不同菌株作用下表现出不同的变化规律;茶黄素在黑曲霉、根霉作用下先增加后减少,冠突散囊菌则相反;茶红素总体呈下降趋向,茶褐素在根霉、冠突散囊菌作用下显著增加。

In this study, Aspergillus niger and Rhizopus isolated from Pu-erh tea and Eurotium cristatum isolated from Fuzhuan tea were used for the fermentation of aqueous infusions of the sun-dried green tea as the raw material for Pu-erh tea, respectively. Results showed that the content of tea polyphenols was significantly decreased with increasing fermentation time. Aspergillus niger and Eurotium cristatum reduced the total flavonoid content by 72% and 31.76%, respectively. On the contrary, Rhizopus increased the total flavonoid content by 94.92%. The contents of epiglloctechin(EGC), epiglloctechingllte(EGCG), epicatechin(EC), epictechingllte(ECG) were significantly lowered, while catechin(C) and gallic acid(GA) showed different variation patterns under the influence of different microbes. Theaflavins increased firstly and then decreased by Aspergillus niger and Rhizopus, while Eurotium cristatum had the opposite effect. Thearubigins content increased during the fermentation process. Theabrownins were increased significantly by Aspergillus niger and Eurotium cristatum.