白参菌发酵茶品质及安全性研究.PDFVIP

中国农学通报 2019 中国农学通报 2019,35(4): 143-146 Chinese Agricultural Science Bulletin Chinese Agricultural Science Bulletin 白参菌发酵茶品质及安全性研究 夏丽飞，陈 玫，蔡 丽，杨盛美，李晓霞，陈林波，仝佳音 （云南省农业科学院茶叶研究所/云南省茶学重点实验室，云南勐海666201） 摘 要：以稍微粗老的晒青茶为原料，接种白参菌进行固态发酵，对比研究发酵前后的品质及安全性。 结果表明白参菌发酵茶品质综合评分较原料提高31% ，品质明显改善，汤色由黄绿转变为橙红，粗老味 消失，滋味变醇，又增添了菌香味，口感较为协调。白参菌发酵茶和原料的小鼠急性经口毒性试验效果 一样，小鼠给受试物后观察14 天，体重增长，全部存活，最大耐受量(MDT) 大于15000 mg/(kg ·bw) ，相当 于成人每日平均拟用量6 g[ 100 mg/(kg ·bw)] 的150倍，参照急性毒性试验标准，白参菌茶和原料一样属 无毒级茶饮品。 关键词：白参菌；发酵茶；品质；安全性 中图分类号：S571.1 文献标志码：A 论文编号：cas QualityandSafetyofSchizophyllumcommunehFermentedTea XiaLifei,ChenMei,CaiLi,YangShengmei,LiXiaoxia,ChenLinbo,TongJiayin (TeaResearchInstituteofAgriculturalScienceAcademyofYunnan/ YunnanProvincialKeyLaboratoryofTeaScience,MenghaiYunnan666201) Abstract:Thecoarseandoldsun-driedgreenteawasusedastherawmaterial,andSchizophyllumcommuneh wasinoculatedforsolid-statefermentation,andthequalityandsafetybeforeandafter thefermentationwere studied.TheresultsshowedthatthecomprehensivescoreofS.communehfermentedteawas 31%higherthan thatoftherawmaterial,thequality was improvedmarkedly,andthecolorofthesoupchangedfromyellow- greentoorange-red,thetastechangedfromroughtomellow,thesmellofS.communeh was added,andthe tastebecamemoreharmonious.TheeffectsofacuteoraltoxicitytestofS.communehfermentedteaandtheraw materialinmicewerethesame.Afterthemiceweregiventhetestsubstance,they were observedfor 14days, andallsurvivedwithincreasedweight.Themaximumtolerateddose(MDT)wasgreaterthan 15000mg/(kg·bw), whichwas 150timesequivalenttotheadultaveragedailydoseof 6 g[100mg/(kg·bw)].Accordingtothe standardofacutetoxicitytest,S.communehteaisakindofnon-toxicteabeverageastherawmaterial. Keywords:Schizophy