冠突散囊菌发酵黑毛茶提取液的研究
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摘要
以冠突散囊菌菌丝干质量为考察指标,以黑毛茶提取液为原料,对冠突散囊菌液态发酵培养基成分、发酵条件进行优化,并分析发酵过程中理化成分和功能成分的动态变化,比较发酵前后芳香性成分组成。得到的最佳培养基为9 g/L的黑毛茶提取液中添加90 g/L葡萄糖、7.5 g/L NH_4Cl和5 g/L CaCl_2;最佳发酵条件为250 mL摇瓶中装液量100 mL、接种冠突散囊菌孢子数2.4×10~6个(V(装液量)∶V(孢子悬液)=20∶1)、初始pH 4.0、28℃发酵8 d。在最优条件下发酵,发酵结束后菌丝干质量增加约10倍,发酵过程中发酵液中各成分呈现动态变化,茶多酚、总蛋白和水浸出物质量浓度分别减少了36.36%、53.80%和21.95%,总黄酮类、游离氨基酸和茶褐素质量浓度分别增加了14.40%、76.75%和5.08%,茶黄素、茶红素发酵前后含量都较低,芳香性成分增加了12种,多为酯类和醇类。
Taking the dry weight of mycelium as the index,we optimized the components of liquid fermentation medium and liquid fermentation conditions of Eurotium cristatum in the raw dark tea extract. We also analyzed the dynamic changes of physicochemical and functional components during the fermentation,and compared the composition of aromatic components before and after the fermentation. The optimal medium was 9 g/L raw dark tea extract with addition of 90 g/L glucose,10 g/L NH_4Cl and 5 g/L CaCl_2. The optimal fermentation conditions were as follows:100 mL broth in 250-mL shake flask,the inoculum size 2.4 ×10~6 cfu(the liquid volume to the spore suspension volume ratio was 20∶1),the initial pH 4.0,and culturing for 8 days at 28 ℃. Under the optimal conditions,the dry weight of mycelium increased by about 10 times after the fermentation. The components in the fermentation broth showed dynamic changes during the fermentation:the contents of tea polyphenols,total protein and water extract were reduced by 36.36%,53.80% and 21.95%,respectively. The contents of total flavonoid,free amino acids,and theabrownin increased by 14.40%,76.75%,and 5.08%,respectively. The contents of theaflavins and thearubigins were low all the time during the fermentation. 12 new aromatic components appeared after the fermentation,and most of them are esters and alcohols.
Taking the dry weight of mycelium as the index,we optimized the components of liquid fermentation medium and liquid fermentation conditions of Eurotium cristatum in the raw dark tea extract. We also analyzed the dynamic changes of physicochemical and functional components during the fermentation,and compared the composition of aromatic components before and after the fermentation. The optimal medium was 9 g/L raw dark tea extract with addition of 90 g/L glucose,10 g/L NH_4Cl and 5 g/L CaCl_2. The optimal fermentation conditions were as follows:100 mL broth in 250-mL shake flask,the inoculum size 2.4 ×10~6 cfu(the liquid volume to the spore suspension volume ratio was 20∶1),the initial pH 4.0,and culturing for 8 days at 28 ℃. Under the optimal conditions,the dry weight of mycelium increased by about 10 times after the fermentation. The components in the fermentation broth showed dynamic changes during the fermentation:the contents of tea polyphenols,total protein and water extract were reduced by 36.36%,53.80% and 21.95%,respectively. The contents of total flavonoid,free amino acids,and theabrownin increased by 14.40%,76.75%,and 5.08%,respectively. The contents of theaflavins and thearubigins were low all the time during the fermentation. 12 new aromatic components appeared after the fermentation,and most of them are esters and alcohols.
引文
[1] 杨抚林,邓放明,赵玲艳,等.茯砖茶发花过程中优势菌的研究进展[J].茶叶科学技术,2005(1):4-7.
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[11] 陈云兰.茯砖茶“金花菌”的分类鉴定及其对茯砖茶品质的影响[D].南京农业大学,2004:81.
[12] 黄奕欢.茶学试验技术[M].北京:中国农业出版社,1997:126-127.
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[15] 虞飞.人工接种发酵金花菌茶的品质分析[D].武汉:华中农业大学,2014:23-51.
[16] 刘作易,秦京.茯砖茶“金花”菌对营养成分的利用[J].贵州农业科学,1992(1):36-40.
[17] 尹旭敏.四川“金花”菌生物学特性及其发酵液态茶工艺的初步研究[D].雅安:四川农业大学,2006:26-33.
[18] 吕嘉枥,郑欣欣,李文娟,等.影响冠突散囊菌孢子产生的因素[J].陕西科技大学学报(自然科学版),2015,33(2):116-120.
[19] 陈桂梅.冠突散囊菌研究进展[J].西北农林科技大学学报(自然科学版),2012,40(3):179-184.
[20] 邓放明.茯砖茶中冠突散囊菌分离培养及其发酵液胞外多糖与应用酶学研究[D].长沙:湖南农业大学,2007:43.
[21] 徐瑞瑞,李立祥,倪媛,等.绿茶液冠突散囊菌发酵期间品质变化的研究[J].安徽农业大学学报,2010,37(3):478-482.
[22] 黄群,李彦坡,陈林杰,等.冠突散囊菌液态发酵过程中黑茶活性成分变化研究[J].食品科学,2007,28(12):231-234.
[23] 傅冬和.茯砖茶中活性成分的高通量筛选及功能研究[D].长沙:湖南农业大学,2007:77-78.
[24] 王华夫,李名君,刘仲华,等.茯砖茶在发花过程中的香气变化[J].茶叶科学,1991(11):81-86.
[2] 黄浩,刘仲华,黄建安,等.“发花”散茶中“金花”菌的分离鉴定[J].茶叶科学,2010,30(5):350-354.
[3] 温琼英.茯砖茶中优势菌的种名鉴定[J].中国茶叶,1990(6):2-3.
[4] 侯爱香,李宗军.茯砖茶的化学成分及其功能特性研究进展[J].中国食物与营养,2016,22(7):63-67.
[5] 黄彦,石瑞,苏二正.冠突散囊菌的研究与应用进展[J].生物加工过程,2017,15(1):49-56.
[6] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.紧压茶第3部分茯砖茶:GB/T 9833.3—2013[S].北京:中国标准出版社,2013.
[7] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.茶水浸出物测定:GB/T 8305—2013[S].北京:中国标准出版社,2014.
[8] 方中达.植病研究方法[M].3版.北京:中国农业出版社,1998:141.
[9] 国家市场监督管理总局,国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313—2018[S].北京:中国标准出版社,2018.
[10] 李适,龚雪,刘仲华,等.冠突散囊菌对茶叶品质成分的影响研究[J].菌物学报,2014,33(3):713-718.
[11] 陈云兰.茯砖茶“金花菌”的分类鉴定及其对茯砖茶品质的影响[D].南京农业大学,2004:81.
[12] 黄奕欢.茶学试验技术[M].北京:中国农业出版社,1997:126-127.
[13] 国家质量监督检验检疫总局,国家标准化管理委员会.茶游离氨基酸总量测定:GB/T 8314—2013[S].北京:中国标准出版社,2013.
[14] 国家食品药品监督管理总局,国家卫生和计划生育委员会.食品中氨基酸的测定:GB 5009.124—2016[S].北京:中国标准出版社,2017.
[15] 虞飞.人工接种发酵金花菌茶的品质分析[D].武汉:华中农业大学,2014:23-51.
[16] 刘作易,秦京.茯砖茶“金花”菌对营养成分的利用[J].贵州农业科学,1992(1):36-40.
[17] 尹旭敏.四川“金花”菌生物学特性及其发酵液态茶工艺的初步研究[D].雅安:四川农业大学,2006:26-33.
[18] 吕嘉枥,郑欣欣,李文娟,等.影响冠突散囊菌孢子产生的因素[J].陕西科技大学学报(自然科学版),2015,33(2):116-120.
[19] 陈桂梅.冠突散囊菌研究进展[J].西北农林科技大学学报(自然科学版),2012,40(3):179-184.
[20] 邓放明.茯砖茶中冠突散囊菌分离培养及其发酵液胞外多糖与应用酶学研究[D].长沙:湖南农业大学,2007:43.
[21] 徐瑞瑞,李立祥,倪媛,等.绿茶液冠突散囊菌发酵期间品质变化的研究[J].安徽农业大学学报,2010,37(3):478-482.
[22] 黄群,李彦坡,陈林杰,等.冠突散囊菌液态发酵过程中黑茶活性成分变化研究[J].食品科学,2007,28(12):231-234.
[23] 傅冬和.茯砖茶中活性成分的高通量筛选及功能研究[D].长沙:湖南农业大学,2007:77-78.
[24] 王华夫,李名君,刘仲华,等.茯砖茶在发花过程中的香气变化[J].茶叶科学,1991(11):81-86.