茶泛菌Z09液态发酵速溶普洱茶的品质分析

doi:10.7506/spkx1002-6630-20241015-085

食品科学 ›› 2025, Vol. 46 ›› Issue (9): 225-234.doi: 10.7506/spkx1002-6630-20241015-085

茶泛菌Z09液态发酵速溶普洱茶的品质分析

谢燕霞，朱圆敏，杨子玺，许攀，施川，余龙江

（1.华中科技大学生命科学与技术学院，湖北武汉 430074；2.分子生物物理教育部重点实验室，湖北武汉 430074；3.湖北省食药两用资源工程技术研究中心，湖北武汉 430074；4.武汉爱民制药股份有限公司，湖北鄂州 436070）

出版日期:2025-05-15 发布日期:2025-04-18
基金资助:
“十四五”国家重点研发计划重点专项（2023YFD2100900）；云南省专家工作站项目（202205AF150090）；中央高校基本科研经费项目（2023XCZX001）；湖北省中央引导地方科技发展专项（2023EGA069）；鄂州市揭榜制科技项目（EZ06-001-20220013）

Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09

XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang

(1. College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China; 2. Key Laboratory of Molecular Biophysics, Ministry of Education, Wuhan 430074, China; 3. Hubei Engineering Research Center for Both Edible and Medicinal Resources, Wuhan 430074, China; 4. Wuhan AiMin Pharmaceutical Co., Ltd., Ezhou 436070, China)

Online:2025-05-15 Published:2025-04-18

摘要/Abstract

摘要： 本研究旨在评估茶泛菌Z09液态发酵制备的速溶普洱茶品质及其相关成分。采用色差分析、顶空固相微萃取联合气相色谱-质谱等技术对3 种速溶普洱茶样品（利用原料提取制备的速溶普洱茶（UIPT）、自然液态发酵制备的速溶普洱茶（NIPT）和茶泛菌Z09液态发酵制备的速溶普洱茶（PIPT））进行系统的比较分析。结果发现，茶泛菌Z09液态发酵24 h制备的PIPT具有红褐汤色、醇厚微甜口感和浓郁的花果香气，显著区别于UIPT与NIPT。此外，在PIPT中共检出29 种挥发性成分，包括具有玫瑰和柑橘类油脂香气的苯乙醇和甲基壬基甲酮等物质。进一步对PIPT中的非挥发性成分进行分析，发现茶泛菌Z09不仅促进了茶汤中茶氨酸、儿茶素类物质的降解与转化，同时显著促进了普洱茶标志性成分茶褐素的合成，进而增加了速溶普洱茶的醇厚口感。相关性分析发现，茶氨酸、儿茶素和表没食子儿茶素没食子酸酯与茶褐素的合成呈显著负相关（P＜0.05），表明它们可能参与茶褐素的合成过程，而茶褐素、茶氨酸、儿茶素类物质、可溶性蛋白质和可溶总糖含量对汤色L*、a*、b*值具有重要影响。对茶泛菌Z09进行多批次液态发酵放大生产，结果表明，经100 L液态发酵罐制备的速溶普洱茶（F-PIPT），与PIPT在汤色品质和关键成分含量方面相比有进一步的提升，且规模化生产具有可行性和稳定性。本研究填补了细菌在茶叶液态发酵应用中的空白，可为高品质茶产品的开发提供新思路。

关键词: 茶泛菌Z09；液态发酵；速溶普洱茶；感官品质；化学成分；茶褐素

Abstract: This study aimed to evaluate the quality attributes and components of instant Pu-erh tea produced by liquid-state fermentation with Pantoea camelliae Z09. Colorimetric analysis and headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were used for a comparative evaluation of instant tea samples made from non-fermented sun-dried tea leaves (UIPT), sun-dried tea leaves subjected to natural liquid-state fermentation (NIPT) and inoculated liquid-state fermentation with P. camelliae Z09 (PIPT) for 24 h. Sensory evaluation revealed that PIPT infusion had a reddish brown color, a mellow and slightly sweet taste, and a strong floral and fruity aroma, which was distinct from UIPT and NIPT infusions. A total of 29 volatile components were detected in PIPT infusion, including phenylethanol and methyl nonyl ketone, which contribute to the aroma of rose and citrus oils. In addition, the analysis of the non-volatile composition of PIPT indicated that P. camelliae Z09 promoted the degradation and conversion of theanine and catechins while significantly increasing the synthesis of theabrownins, thereby increasing the mellow taste of instant Pu-erh tea. Correlation analysis showed that theanine, catechin and epigallocatechin gallate were significantly negatively correlated with the synthesis of theabrownins (P < 0.05), indicating that they might be involved in the synthesis of theabrownins. In addition, the contents of theabrownins, theanine, catechin, soluble proteins and total soluble sugars had significant effects on the L*, a* and b* values. The results of multiple batches of scaled-up fermentation showed that instant Pu-erh tea (F-PIPT) prepared in a 100 L fermenter was superior to PIPT with respect to infusion color quality and key ingredient contents, and the scale-up production was feasible and stable. This study fills the gap in the application of bacteria in the liquid-state fermentation of tea and provides a new idea for the development of quality tea products.

Key words: Pantoea camelliae Z09; liquid-state fermentation; instant Pu-erh tea; sensory quality; chemical composition; theabrownins

中图分类号:

TS272.4

谢燕霞，朱圆敏，杨子玺，许攀，施川，余龙江. 茶泛菌Z09液态发酵速溶普洱茶的品质分析[J]. 食品科学, 2025, 46(9): 225-234.

XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang. Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09[J]. FOOD SCIENCE, 2025, 46(9): 225-234.

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茶泛菌Z09液态发酵速溶普洱茶的品质分析

Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09

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