| 杨金梅1，黄 婧1，杨民和1，2.金花菌发酵对茶叶主要化学成分的影响[J].广东农业科学,2015,42(19):20-26 |
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金花菌发酵对茶叶主要化学成分的影响 |
| Effects of Jinhua-fungi fermentation on chemicalcompositions of Tie-guan-yin tea |
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| DOI： |
| 中文关键词: 金花菌 黑茶 铁观音 茶多酚 氨基酸 |
| 英文关键词: Jinhua-fungi dark tea Tie-guan-yin tea tea polyphenols amino acid |
| 基金项目:福建省科技厅重点项目（2012N0013）
作者简介：杨金梅（1 9 8 9 -），女，在读硕士生，
E-mail：yangjinmeifjzz@163.com |
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| 中文摘要: |
| 为探明金花菌发酵对铁观音茶叶主要化学成分的影响，从湖南茯砖茶、广西六堡茶和云南普洱茶
等茶叶样品中分离到10 株不同形态的金花菌株，接种到铁观音茶汤中发酵培养，对发酵液中茶多酚、氨基酸
的变化进行检测。在此基础上，将菌株接种到铁观音茶叶中进行固体发酵，通过UPLC 检测分析茶水浸出物和
发酵前后茶叶干重。结果表明，10 个金花菌株发酵铁观音茶汤后，发酵液中茶多酚的含量均变化显著，氨基酸
含量变化不显著，但是氨基酸的种类较为丰富，其中含有7 种人体必须氨基酸；10 个菌株在铁观音茶叶中发
酵35 d 后，茶叶干物质含量均下降，减少0.6~0.9 g，茶叶中主要成分茶多酚物质含量也均减少，UPLC 分析表
明菌株发酵茶中增加了多种新成分；10 个金花菌菌株在铁观音茶叶和茶汤中均生长良好，说明金花菌并非黑
茶的特有菌株。金花菌对茶多酚的转化利用能力高，菌株发酵茶叶后，茶叶中增加了多种新成分。 |
| 英文摘要: |
| In order to find out the influences of Jinhua-fungi fermentation on chemical compositions of tea，
10 different fungal strains were obtained from Fuzhuan brick tea，Liu-pao tea and Pu-erh tea，50% Tie-guan-yin
tea infusion and 50% czapek's solution was mixed and inoculated with 10 dominant fungal strains for five days. The
fermentation broth was dynamically analyzed for tea polyphenols and amino acids. On this basis，Tie-guan-yin tea
inoculated with the 10 dominant fungi for 7 to 35 days fermentation was also studied. The extract and dry material of tea
before and after fermentation were detected by UPLC. It turned out that tea polyphenols contents changed significantly
after 10 fungal strains fermentation. The content of amino acids didn’t change obviously，but the species of amino acids
were rich，it contained seven kinds of amino acids to human body. Inoculated with the 10 fungal strains for 35 days，
dry material contents of Tie-guan-yin tea reduced by 0.6-0.9 g. The main components of tea polyphenols also reduced.
The extract of tea was detected by UPLC，which showed that some new contents increased after fermentation. Jinhuafungi
grew well in Tie-guan-yin fermentation liquor and Tie-guan-yin tea，which turned out that Jinhua-fungi were
not the only strains in the olark tea. And it had high ability of transformation to tea polyphenols. There were some new
components after tea fermentation. |
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