广东陈香茶后发酵过程中主要微生物种群与酶类活性变化的研究_陈栋.pdfVIP

茶 叶 科 学 2010 ，30 （6 ）：429~434 Journal of Tea Science 广东陈香茶后发酵过程中主要微生物种群 和酶类活性变化的研究 1 2 2 1 1 1 1 陈栋 ，李晶晶 ，方祥 ，黄国资 ，乔小燕 ，吴华玲 ，赖兆祥 （1. 广东省农业科学院茶叶研究所，广东 广州 510640 ；2. 华南农业大学，广东 广州 510640 ） 摘要：以岭头单丛茶树品种晒青毛茶为材料进行后发酵加工陈香茶，重点跟踪研究后发酵过程不同阶段的微生 物种群、主要生化成分及主导酶类的变化并进行鉴定和分析。结果表明，在陈香茶后发酵过程中，微生物以产 黄青霉和黑曲霉为主。茶多酚、茶黄素、茶红素、游离氨基酸等茶叶品质成分含量均呈下降趋势，而茶褐素逐 步增加；果胶酶、纤维素酶等促进茶叶品质形成的酶类在后发酵一翻（4 d ）时活力到达最高峰，多酚氧化酶在 整个过程中活性较低。 关键词：广东陈香茶；岭头单丛；微生物；酶活性；化学成分 中图分类号：TS272.5+4 文献标识码：A 文章编号：1000-369X（2010 ）06-429-06 Study on the Change of Main Microbial Population and Enzyme Activity in Post-fermented Process of Guangdong Crusted Tea 1 2 2 1 1 CHEN Dong , LI Jing-jing , FANG Xiang , HUANG Guo-zi , QIAO Xiao-yan , 1 1 WU Hua-ling , LAI Zhao-xiang (1. Tea Research Institute, Guangdong Academy of Agriculture Sciences, Guangzhou 510640, China; 2. South China Agricultural University, Guangzhou 510640, China) Abstract: Treated Lingtou Dancong as materials to make crusted tea. The change of microbial population, biochemical composition and dominant enzymes were researched at the different stages in the post-fermented process. The results showed that the Penicillium chrysogenum and Aspergillus were the main microbial population. The contend of biochemical composition related to tea quality were decreased, such as tea polyphenols, theaflavins, thearubigins and free amino acids , while caffeine and theabrown were increased. The bioactivity of Pectinase and cellulase reached to the peak at the