“金花”菌的鉴定及接种发酵六堡茶的品质变化

doi:10.7506/spkx1002-6630-20221206-053

食品科学 ›› 2023, Vol. 44 ›› Issue (22): 243-249.doi: 10.7506/spkx1002-6630-20221206-053

“金花”菌的鉴定及接种发酵六堡茶的品质变化

吴新惠, 杜金杰, 刘晓纯, 廖楷滨, 覃玉娜, 张瑜容, 张灵枝, 龙志荣, 邱瑞瑾

（1.华南农业大学园艺学院，广东广州 510642；2.梧州市茶产业发展服务中心，广西梧州 543000；3.梧州市六堡茶研究院，广西梧州 543003）

出版日期:2023-11-25 发布日期:2023-12-13
基金资助:
梧州市六堡茶研究院项目（H20496）；广西科技重大专项（桂科AA20302018-14）；梧州市科技计划项目（202002022）；广西六堡茶产业科研人才小高地项目（桂组通字〔2019〕85号）

Identification of “Golden Flower” Fungi and Quality Changes of Fermented Liupao Tea Inoculated with Them

WU Xinhui, DU Jinjie, LIU Xiaochun, LIAO Kaibin, QIN Yuna, ZHANG Yurong, ZHANG Lingzhi, LONG Zhirong, QIU Ruijin

(1. College of Horticulture, South China Agricultural University, Guangzhou 510642, China; 2. Wuzhou Service Center of Tea Industry, Wuzhou 543000, China; 3. Wuzhou Academy of Liupao Tea, Wuzhou 543003, China)

Online:2023-11-25 Published:2023-12-13

摘要/Abstract

摘要： 从六堡茶渥堆茶样中分离得到4 株“金花”菌，将其分别命名为LB-22、LB-32、LB-35和LB-55。根据菌落形态特征、光学显微镜结构特征和内源转录间隔区（internal transcribed spacer，ITS）序列比对分析，结合系统发育分析，最终将4 株“金花”菌分别鉴定为芒果青霉（Penicillium manginii）、赤曲霉（Aspergillus ruber）、间型曲霉（A. intermedius）和阿姆斯特丹曲霉（A. amstelodami）。以苍梧群体种六堡毛茶为原料，将4 株“金花”菌接种至灭菌六堡毛茶进行固态发酵，通过感官审评、生化成分检测结合主成分分析（principal component analysis，PCA），探讨4 株“金花”菌对发酵后的六堡茶感官品质和主要理化成分的影响。结果表明，经过“金花”菌发酵，六堡茶滋味由浓强转变为醇厚，香气由毛火气变成陈香、木质香和菌花香，汤色由黄绿明亮变为红浓明亮。PCA和聚类分析显示了4 株“金花”菌发酵处理组和对照组（未接种“金花”菌，CK）具有显著差异。与CK相比，LB-22、LB-32、LB-35、LB-55发酵组的总黄酮、总游离氨基酸、茶多酚、茶红素、儿茶素类（表儿茶素、儿茶素没食子酸酯、儿茶素、表没食子儿茶素没食子酸酯、没食子儿茶素没食子酸酯、表儿茶素没食子酸酯）和总儿茶素含量极显著降低（P＜0.01），各发酵组的茶褐素含量极显著升高（P＜0.01）。本研究为“金花”菌在六堡茶中的应用提供了参考，可为金花六堡茶产业化研究、产品定向开发提供理论依据。

关键词: 六堡茶；金花菌；固态发酵；主成分分析

Abstract: Four “Golden Flower” fungi were isolated from the pile-fermentation process of Liupao tea, and named LB-22, LB-32, LB-35 and LB-55, respectively. Based on colony morphological characteristics, optical microscopic structural characteristics, internal transcribed spacer (ITS) sequence alignment and analysis and phylogenetic analysis, the four strains were identified as Penicillium manginii, Aspergillus ruber, A. intermedius and A. amstelodami. The four “Golden Flower” fungi were separately inoculated into sterilized raw Liupao tea from the Cangwu variety group for solid-state fermentation. The effects of these fungi on the sensory quality and major physicochemical properties of fermented Liupao tea were investigated through sensory evaluation, biochemical component detection and principal component analysis (PCA). The results showed that the taste of Liupao tea changed from heavy and strong to mellow and thick after fermentation by “Golden Flower” fungi, the aroma changed from coarse-fired to stale, woody and arohid, and the color of tea infusion changed from bright yellow-green to bright, intense red. PCA and hierarchical cluster analysis (HCA) showed clear distinction between “Golden Flower” fungi fermented tea and the unfermented control. Compared with the control group, the contents of flavonoids, total free amino acids, tea polyphenols, thearubigin, catechin (EC, CG, C, EGCG, GCG and ECG) and total catechin significantly decreased in the fermented groups (P < 0.01), whereas the contents of theabrownins significantly increased (P < 0.01). This study provides a reference for the application of “Golden Flower” fungi in Liupao tea, and offers a theoretical basis for research on the industrialization and product development of “Golden Flower” fungi fermented Liupao tea.

Key words: Liupao tea; “Golden Flower” fungi; solid-state fermentation; principal component analysis

中图分类号:

TS272

吴新惠, 杜金杰, 刘晓纯, 廖楷滨, 覃玉娜, 张瑜容, 张灵枝, 龙志荣, 邱瑞瑾. “金花”菌的鉴定及接种发酵六堡茶的品质变化[J]. 食品科学, 2023, 44(22): 243-249.

WU Xinhui, DU Jinjie, LIU Xiaochun, LIAO Kaibin, QIN Yuna, ZHANG Yurong, ZHANG Lingzhi, LONG Zhirong, QIU Ruijin. Identification of “Golden Flower” Fungi and Quality Changes of Fermented Liupao Tea Inoculated with Them[J]. FOOD SCIENCE, 2023, 44(22): 243-249.

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“金花”菌的鉴定及接种发酵六堡茶的品质变化

Identification of “Golden Flower” Fungi and Quality Changes of Fermented Liupao Tea Inoculated with Them

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