冠突散囊菌发酵对陈皮黑茶主要成分的影响
Effect of Fermentation of Eurotium cristatum on Main Components of Orange Peel Dark Tea
卢桂英 1晏许超 1宋艳春1
作者信息
- 1. 益阳市产商品质量监督检验研究院,湖南 益阳 413000
- 折叠
摘要
为了研究"发花"过程中冠突散囊菌对陈皮黑茶中主要成分的影响,本文以黑毛茶和陈皮为主要原料,利用接种冠突散囊菌发酵液的方法制备金花陈皮黑茶,检测"发花"前后陈皮黑茶中粗多糖、多酚、氨基酸和黄酮的含量,比较"发花"前后陈皮黑茶中各主要成分的变化情况.结果表明,"发花"后陈皮黑茶中粗多糖含量增加 0.70%～1.57%,多酚含量减少 4.53%～5.65%,游离氨基酸含量减少 0.92%～1.28%,黄酮含量的变化不显著.
Abstract
In order to study the effect of Eurotium cristatum on the main components of orange peel dark tea during the process of"flowering",the golden flower orange peel black tea was prepared from raw dark green tea and orange peel by inoculating the fermentation broth of Eurotium cristatum,the contents of crude polysaccharides,polyphenols,amino acids and flavonoids in orange peel black tea before and after"blooming"were measured,and the changes of main components in orange peel black tea before and after"blooming"were compared.The results showed that the content of crude polysaccharides increased from 0.70%to 1.57%,the content of polyphenols decreased from 4.53%to 5.65%,the content of free amino acids decreased from 0.92%to 1.28%,and the change in flavonoid content was not significant.
关键词
冠突散囊菌/陈皮/黑毛茶/粗多糖/氨基酸Key words
Eurotium cristatum/orange peel/raw dark green tea/crude polysaccharide/amino acid引用本文复制引用
出版年
2024
NETL
NSTL
万方数据