金花菌不同接种量固态发酵对绿毛茶品质的影响.pdfVIP

贵州农业科学 2010 ， 38(们 :82-84 Guizhou Agricultural Sciences [文章编号]1001-360 1(2010) 06-0360-0082-03 金花菌不同接种量固态发酵对绿毛茶品质的影响 魏晓惠 (四川省茶叶产品质量检验中心，四川名山 625100) [摘 要]为缩短发花周期，采用金花菌抱子悬液浓度为1. 0 X 107 /mL. 研究不同接种量(OmL、 个 0.2mL、 0.4mL、 0.6mL、 0.8mL、1. OmL 和1. 2mL)固态发酵对绿毛茶品质的影响。结采表明，随着接种量 的增加，金花菌的发花量增多，感官品质有不同程度的改善，主要的品质成分含量均发生明显变化，其中，接 种量为1. 0mL 的感官结果最优，其发花茂盛普遍，色泽金黄，汤色橙红明亮，陈香浓，滋味醇和回甘，其水浸 出物、茶多盼、氨基酸、咖啡碱、总糖、茶黄索、荼红亲和茶褐素分别为 49.60% 、 24.42% 、 2.62% 、1. 79% 、 2.10% 、 0.23% 、 4.40%和 7.85% 。 [关键词]绿茶F 接种量;金花菌;罔态发酵p 品质 [中圄分类号] Q939.99 [文献标识码]A Effect 01 Different Inoculation Dosage 01 Eurotium cristαtum on Quality 01 Green Tea by Solid-state Fermentation WEI Xiao-hui (Sichuan Testing Center 01 Tea Quality , Mingshan , Sichuan 625100 , China) Abstract: The green tea was inoculated with Eurotium cristatum spore suspension solution with different concentrations by solid-state fermentation to study the effect on tea quality and shorten the fermentation period. The results showed that the sensory quality was improved to varying degrees with increment of inoculation dosage and there was obvious change in contents of main quality components. The sensory quality of the treatment by 1. 0 mL of Eurotium cristatum spore suspension solution with 1. 0 X 107 spores/mL was the hest and its contents of water extracts. polyphenols. amino acids. caffine. soluble- sugar theaflavins. thearubigins and theabromine were 49. 60% , 24.42% , 2.62% , 1. 79% , 2.10% , O. 23 %. 4. 40 % and 7. 85 % respectively. Key words: green tea; inoculation dosage; Eurotium cristatum; solid-state fermentation; quality