食品科学 ›› 2010, Vol. 31 ›› Issue (1): 79-83.doi: 10.7506/spkx1002-6630-201001018

• 基础研究 • 上一篇    下一篇

红茶菌发酵普洱茶过程中主要成分变化

赵振军1,周 黎2,刘勤晋2,*   

  1. 1.西南大学园林园艺学院 2.西南大学食品科学学院
  • 收稿日期:2009-04-27 出版日期:2010-01-01 发布日期:2014-05-19
  • 通讯作者: 刘勤晋 E-mail:liuqinjin@163.com
  • 基金资助:

    云南省普洱茶关键技术研究项目(2007YNCXB-01-01)

Variations in Major Components of Pu-erh Tea Infusion during Fermentation by Kombucha Culture

ZHAO Zhen-jun1,ZHOU Li2,LIU Qin-jin2,*   

  1. 1. College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China;
    2. College of Food Science, Southwest University, Chongqing 400716, China
  • Received:2009-04-27 Online:2010-01-01 Published:2014-05-19
  • Contact: LIU Qin-jin2,* E-mail:liuqinjin@163.com

摘要:

以蔗糖(50g/L)、不同贮藏年份的普洱茶(8g/L)为主要原料制成的糖茶水,经微孔滤膜除菌后接种红茶菌母液发酵,于28℃恒温静置培养8d,研究微生物总数、pH 值、茶多酚、总酸度、蛋白质含量、成膜生物量及发酵液中高沸点物质的动态变化规律。结果表明:采用普洱茶茶汤培养的红茶菌,发酵过程中各项基本指标(如微生物总数、pH 值等)的变化规律与采用绿茶或红茶茶汤发酵没有多大差异,说明普洱茶茶汤是培养红茶菌的较好原料;发酵过程中采用GC-MS 从发酵液中共鉴定到了35 种非挥发性成分,其中主要是醇类(14 种)和酸类(13 种),发酵初期(0~4d)以产生醇类物质为主,之后则以酸类物质为主;柠檬酸、nonahexacontanoic acid、2,6- 十六烷基-1(+)- 抗坏血酸酯等物质出现在菌液成熟期(7d),可能是成熟的红茶菌菌液中起保健作用的关键成分。

关键词: 红茶菌, 普洱茶, 化学成分

Abstract:

Different storage-age Pu-erh tea (1, 5, 10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃. The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein and biomass as well as high-boiling-point substances. Results showed that there were no obvious differences in microbial population, pH values, etc. between Pu-erh and green or black tea infusion fermented by kombucha culture. Therefore, Pu-erh tea infusion was an excellent matrix for kombucha fermentation. Added together, 35 non-volatile components (mainly including 14 alcohols and 13 acids) were identified by GC-MS in different storage-age Pu-erh tea infusion fermented by kombucha for 3, 4, 6, 7 days and 8 days. Alcohols were detected with the most frequencies at the initial fermentation stage (0-4 days), and acids were dominant later. Citric acid, nonahexacontanoic acid, l-(+)-ascorbic acid, 2, 6-dihexadecanoate, etc. were detected in the maturation period (the 7th day), which may be the crucial constituents in favor of health in fermented Pu-erh tea infusion by kombucha.

Key words: kombucha, Pu-erh tea, chemical components

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