泾阳茯砖茶发酵过程中挥发性成分与微生物多样性相关性分析

doi:10.7506/spkx1002-6630-20250919-148

食品科学 ›› 2026, Vol. 47 ›› Issue (5): 194-205.doi: 10.7506/spkx1002-6630-20250919-148

泾阳茯砖茶发酵过程中挥发性成分与微生物多样性相关性分析

王龙华，付佳音，闫瑞瑞，蒲国涛，叶彤，邹璇，郑璐，燕飞，曲东,

（1.陕西理工大学生物科学与工程学院，陕西省资源生物重点实验室，陕西汉中 723000；2.汉中市农业技术推广与培训中心，陕西汉中 723001；3.陕南秦巴山区生物资源综合开发协同创新中心，陕西汉中 723000；4.秦巴生物资源与生态环境省部共建国家重点实验室（培育），陕西汉中 723001）

出版日期:2026-03-15 发布日期:2026-04-13
基金资助:
陕西省科技厅项目（2024NC-YBXM-038；2024NC-YBXM-033）；陕西理工大学研究生创新基金项目（SLGYCX2531）

Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation

WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei， QU Dong,

(1. Shaanxi Key Laboratory Bio-resources, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China; 2. Hanzhong Agricultural Technology Extension and Training Center, Hanzhong 723001, China; 3. Qinling-Bashan Mountains Bioresources Comprehensive Development C.I.C, Hanzhong 723000, China; 4. Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, China)

Online:2026-03-15 Published:2026-04-13

摘要/Abstract

摘要： 为探究固态发酵茯砖茶过程中挥发性物质、活性成分及微生物动态的变化，利用气相色谱-离子迁移色谱（gas chromatography-ion mobility spectrometry，GC-IMS）联用技术结合理化成分测定，分析挥发性物质和活性成分的动态变化；利用16S rDNA和ITS测序结果分析不同发酵时期的茯砖茶微生物群落与活性成分、挥发性物质的相关性。结果表明，GC-IMS共定性109 种化合物，主要包括醇类、醛类、酮类和酯类。其中，4,5-二甲基噻唑、硫代乙酸丙酯、异硫氰酸异丙酯等物质含量减少，丙酸丁酯、3-甲基-2-环戊烯酮、5-甲基呋喃醛等物质含量增加；微生物群落分析表明，真菌群落主要为子囊菌门，曲霉属为优势菌属；细菌群落主要为变形菌门。真菌Eurotium、Candida、Fusarium以及细菌Glutamicibacter、Corynebacterium、Lactiplantibacillus与茯砖茶中活性成分显著相关。微生物群落的变化引起挥发性物质组成的变化，特别是发酵后期假单胞菌属Pseudomonas和真菌Aspergillus形成并稳定了茯砖茶的花香、果香及松木香等特有的香气品质。综上所述，茯砖茶微生物菌群的变化的显著影响了茯砖茶挥发性物质、品质活性成分及其品质形成，结合茯砖茶发酵过程中微生物群落与活性成分、风味物质的相关性分析，本研究为茯砖茶新产品的开发和品质控制及茯砖茶资源的加工利用提供了理论依据和新思路。

关键词: 茯砖茶；气相色谱-离子迁移色谱；活性成分；微生物多样性；相关性分析

Abstract: This study investigated the dynamic changes of volatile compounds, bioactive components and microbial communities during the solid-state fermentation of Fu brick tea (FBT). Gas chromatography-ion mobility spectrometry (GC-IMS) and previously reported methods were used to analyze volatile substances and bioactive constituents. Microbial community succession was characterized by 16S rDNA and internal transcribed spacer (ITS) sequencing, and the correlations between the dominant taxa and the bioactive components and volatile compounds were examined. GC-IMS analysis identified 109 compounds, the main ones being alcohols, aldehydes, ketones, and esters. Among them, the contents of 4,5-dimethylthiazole, S-propyl thioacetate, and isopropyl isothiocyanate decreased, while those of butyl propionate, 3-methyl-2-cyclopentenone, and 5-methylfuranal increased. Microbial community analysis showed that the fungal community was predominantly composed of Ascomycetes, with Aspergillus being the dominant genus; the bacterial community was mainly composed of Proteobacteria. The fungal genera Eurotium, Candida, and Fusarium, and the bacterial genera Glutamicibacter, Corynebacterium, and Lactiplantibacillus were significantly correlated with the bioactive components of FBT. Shifts in the microbial community led to changes in the composition of volatile substances. In particular, in the late stage of fermentation, Pseudomonas and Aspergillus contributed to the formation and stabilization of the unique aroma characteristics of FBT, such as floral, fruity, and pine-like. To sum up, microbial community dynamics significantly affected the formation of volatile substances, functional ingredients and quality of FBT. This study provides a theoretical basis and new ideas for the development and quality control of new FBT products and the utilization of FBT resources.

Key words: Fu brick tea; gas chromatography-ion mobility spectrometry; bioactive components; microbial diversity; correlation analysis

中图分类号:

TS201.1

王龙华，付佳音，闫瑞瑞，蒲国涛，叶彤，邹璇，郑璐，燕飞，曲东,. 泾阳茯砖茶发酵过程中挥发性成分与微生物多样性相关性分析[J]. 食品科学, 2026, 47(5): 194-205 https://doi.org/10.7506/spkx1002-6630-20250919-148

WANG Longhua, FU Jiayin, YAN Ruirui, PU Guotao, YE Tong, ZOU Xuan, ZHENG Lu, YAN Fei， QU Dong,. Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation[J]. FOOD SCIENCE, 2026, 47(5): 194-205 https://doi.org/10.7506/spkx1002-6630-20250919-148

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泾阳茯砖茶发酵过程中挥发性成分与微生物多样性相关性分析

Correlation Analysis between Volatile Compounds and Microbial Diversity of Jingyang Fu Brick Tea during Fermentation

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