食品科学 ›› 2021, Vol. 42 ›› Issue (13): 64-71.doi: 10.7506/spkx1002-6630-20210125-281

• 基础研究 • 上一篇    下一篇

杜仲叶茯砖茶加工过程中活性成分及微生物多样性

曾桥,段洁,边文文,刘静,余郑绿,胡歆,杨文娟,吕生华   

  1. (1.陕西科技大学轻工科学与工程学院,陕西 西安 710021;2.陕西科技大学食品与生物工程学院,陕西 西安 710021;3.陕西省产品质量监督检验研究院,陕西 西安 710048;4.陕西朴道茶业股份有限公司,陕西 西安 713700;5.咸阳泾渭茯茶有限公司,陕西 咸阳 712000)
  • 出版日期:2021-07-15 发布日期:2021-07-27
  • 基金资助:
    陕西省科技厅重点研发计划项目(2018NY-093;2021NY-133);陕西省创新能力支撑计划项目(2018TD-019); 陕西省质监局系统科技计划项目(2018);西安市科技计划项目(20NYYF0022);西安市未央区科技计划项目(202040)

Bioactive Ingredients and Microbial Diversity in the Manufacturing Process of Fuzhuan Tea from Eucommia ulmoides Leaves

ZENG Qiao, DUAN Jie, BIAN Wenwen, LIU Jing, YU Zhenglü, HU Xin, YANG Wenjuan, LÜ Shenghua   

  1. (1. College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 3. Shaanxi Product Quality Supervision and Inspection Institute, Xi’an 710048, China; 4. Shaanxi Pudao Tea Industry Co. Ltd., Xi’an 713700, China; 5. Xianyang Jingwei Fu Tea Limited Company, Xianyang 712000, China)
  • Online:2021-07-15 Published:2021-07-27

摘要: 为了解杜仲叶茯砖茶加工过程中活性成分及微生物多样性,对杜仲叶茯砖茶不同加工阶段样品活性成分质量分数进行测定,进一步运用高通量测序技术分析各样品微生物多样性,并与10 种活性成分质量分数进行相关性分析。结果表明,杜仲叶茯砖茶加工过程中主要活性成分含量整体上均呈下降趋势。曲霉属(Aspergillus)为加工过程中的优势真菌,在原料至气蒸与成型阶段,其相对丰度逐步下降,进入发花阶段后丰度迅速上升,发花4 d相对丰度达95.58%,发花8 d及之后所有阶段相对丰度均在99.99%以上,为绝对优势菌群。杜仲叶茯砖茶加工过程中细菌群落种类丰富,分为7 个门、47 个属,其中的优势细菌属为红球菌属(Rhodococcus)、雷尔氏菌属(Ralstonia)和Burkholderia-Caballeronia-Paraburkholderia。原料至发花8 d阶段,细菌群落多样性较高,雷尔氏菌属为此过程中的优势细菌属,从发花12 d起,细菌群落多样性下降,结构趋于稳定,红球菌属相对丰度大幅上升,为发花后期及陈化阶段的优势细菌属。属水平上主要菌群丰度与活性成分的相关性分析结果表明,多糖、游离氨基酸、多酚、绿原酸、京尼平苷和桃叶珊瑚苷质量分数均与曲霉属菌群丰度呈显著负相关(P<0.05),而与Apiotrichum丰度呈显著正相关(P<0.05),总黄酮质量分数与曲霉属、Apiotrichum丰度分别呈显著负相关(P<0.05)和极显著正相关(P<0.01)。红球菌属丰度与水浸出物、多糖、总黄酮、游离氨基酸、多酚、绿原酸、京尼平苷质量分数均呈极显著负相关(P<0.01),与京尼平苷酸、桃叶珊瑚苷质量分数均呈显著负相关(P<0.05)。本研究加深了对杜仲叶茯砖茶加工过程中活性成分含量变化和微生物多样性的认识,为杜仲叶茯砖茶品质形成和提升提供了依据。

关键词: 杜仲叶;茯砖茶;活性成分;高通量测序;微生物多样性

Abstract: In order to investigate the bioactive ingredients and microbial diversity in the manufacturing process of Fuzhuan tea from Eucommia ulmoides leaves, we examined the bioactive ingredients content and the microbial community structure in samples collected from different steps of the manufacturing process using several analytic methods and high-throughput sequencing content technology, respectively. Meanwhile, we further performed a correlation analysis between the bioactive ingredients and the microbial community structure. The results showed that in the manufacturing process, the contents of all bioactive ingredients detected presented an overall decreasing trend. Aspergillus was the dominant fungus in the whole manufacturing process and its relative abundance decreased gradually from the raw material to the steaming and shaping stage, and increased rapidly after the beginning of the flowering stage. The relative abundance of Aspergillus reached 95.58% on day 4 of flowering, and was more than 99.99% on day 8 and in all subsequent stages, indicating Aspergillus to be the absolute dominant flora. The bacterial community in the manufacturing process?was abundant, which was subordinated?to?7 phyla and 47 genera, of which the dominant bacteria were Rhodococcus, Ralstonia and Burkholderia-caballeronia-Paraburkholderia. From the raw material to day 8 of the flowering stage, the bacterial community diversity was high, with Ralstonia being the dominant genus. Starting from day 12, the bacterial community diversity decreased and the structure tended to be stable, while the relative abundance of Rhodococcus increased significantly, which was the dominant genus in the late stage of flowering and the maturing stage. The correlation analysis between the bioactive ingredients content and the abundance of the major microbial genera indicated that polysaccharides, free amino acids, polyphenols, chlorogenic acid, geniposide and aucubin content were significantly negatively correlated with the abundance of Aspergillus (P < 0.05), while they were correlated positively with Apiotrichum (P < 0.05). The content of total flavonoids was significantly negatively correlated with the abundance of Aspergillus (P < 0.05) but positively with the abundance of Apiotrichum (P < 0.01). The abundance of Rhodococcus was significantly negatively correlated with the contents of water extract as well as polysaccharides, total flavonoids, free amino acids, polyphenols, chlorogenic acid and geniposide (P < 0.01), but negatively with the contents of geniposidic acid and aucubin (P < 0.05). This study broadens the understanding of the bioactive components and microbial diversity in the manufacturing process of Fuzhuan tea from Eucommia ulmoides leaves, which will provide a basis for the formation and improvement of the quality of Fuzhuan tea from Eucommia ulmoides leaves.

Key words: Eucommia ulmoides leaves; Fuzhuan tea; bioactive ingredients; high-throughput sequencing; microbial diversity

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