冠突散囊菌固态发酵对栘𣐿茶品质和成分影响的研究

Effect of Solid-State Fermentation with Eurotium cristatum on the Quality and Chemical Compositions of Docynia indica Tea

DOI：10.3969/j.issn.1673-1689.2017.08.008

中文关键词: 关键字： 栘𣐿茶 固态发酵 感官评价 氨基酸 化学成分

英文关键词: Docynia indica tea,solid-state fermentation,sensory evaluation,amino acids,chemical composition

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中文摘要:

通过人工接种冠突散囊菌固态发酵栘??茶，探究栘??茶发酵前后感官品质和化学成分的变化。栘??茶经冠突散囊菌发酵7 d，通过感官评价可知发酵后茶汤滋味醇厚回甘，颜色橙黄明亮，具有独特的“菌花香”，并通过电子舌进一步证明栘??茶发酵前后感官品质存在差异。采用全自动氨基酸分析仪对主要氨基酸进行分析，结果发酵后氨基酸总量下降，但是呈味氨基酸和人体必需氨基酸质量分数升高。采用高效液相色谱仪对发酵前后化学成分的组成与主要指标成分进行含量分析，结果HPLC指纹图谱比较显示其化学成分组成与含量均发生了明显的变化，其中主要化学成分根皮苷质量分数由251.87 mg/g下降为198.25 mg/g，根皮素作为根皮苷的降解产物，其质量分数由2.4943 mg/g升高到19.619 mg/g。因此，通过发酵栘??茶，可以改善其感官品质和化学成分，具有较大的开发与应用价值。

英文摘要:

To compare the differences of sensory quality and chemicalcompositionsbetween native and solid-state fermented Docynia indica tea by Eurotium cristatum in this paper. After a 7-day fermentation，the soup of fermented tea was bright orange-yellow，and tasted mellow sweet with a unique smell. Furthermore，there were some quality differences between two teas proved by electronic tongue. The content and composition of amino acids amino acids were determined by automatic amino analyzer and chemicalcompositionswere determined by High Performance Liquid Chromatograph（HPLC）. The results indicated that the content of total amino acids decreased，while the content of flavor amino acids and essential amino acids increased. The HPLC fingerprints showed that the chemicalcompositions had changed obviously. Phlorizin，which is the main chemicalcompositions of Docynia indica tea，had reduced from 251.87 mg/g to 198.25 mg/g. As the phlorizin'sdegradation product，phloretin increased significantly from 2.4943 mg/g to 19.619 mg/g at the same time. Accordingly，it proved that the fermentation can improve the sensory quality and change the chemical compositions of Docynia indica tea，which indicate the fermented Docynia indica tea hasa greater value of development and application.

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