冠突散囊菌对茶叶品质成分及其抗氧化活性影响-goldenflower.pdfVIP

Mycosystema    菌 物 学 报 15 March 2011, 30(2): 343-348 jwxt@ ISSN1672-6472 CN11-5180Q ©2011 Institute of Microbiology, CAS, all rights reserved. 冠突散囊菌对茶叶品质成分及其抗氧化活性影响 1 1 1* 2 1 1 欧阳梅 熊昌云 屠幼英 程龙 舒华 汤雯 1 浙江大学农业与生物技术学院茶学系 杭州 310058 2 江苏无锡卫生高等职业技术学校 无锡 214111 摘 要：从茯砖茶样中分离纯化制得冠突散囊菌 Eurotium cristatum 菌株，选用普通炒青绿毛茶做茶坯，应用人工接种发酵 技术进行固体发酵制成发酵散茶。结果表明：冠突散囊菌发酵一个月后的炒青绿茶不仅品质成分明显改善，茶黄素和茶红素 高于其他样品，而且苦涩味减轻；采用 1,1-二苯基-2-三硝基苯肼（DPPH ）法和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸) （ABTS ） 法测定发酵散茶的抗氧化活性，结果显示，对两种自由基的清除能力分别达到 75%和 56% 以上，与湖南茯砖茶相近。发酵 散茶的 ABTS 自由基清除能力分别高于对照和浙江茯砖茶64.7%和 80.6%，而对DPPH 的清除能力略低于对照，但是高于浙 江茯砖茶。 关键词：茯砖茶，化学成分，发酵，抗氧化活性 Effects of Eurotium cristatum on tea quality and antioxidant activity 1 1 1* 2 1 1 OUYANG Mei XIONG Chang-Yun TU You-Ying CHENG Long SHU Hua TANG Wen 1Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China 2Jiangsu Province Health Institute of Technology school in Wuxi, Wuxi 214111, China Abstract: Eurotium cristatum isolated from natural “Fu” brick tea was inoculated into pan-fired green tea. After fermentation of 30 days, the taste and chemical components of the tea were measured. The antioxidant activity of the fermented tea was also evaluated by using 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) and 2,2’-azinobis- (3-ethylbenzthiazoline-6-sulphonate) (ABTS). The results showed that the quality of the fermented tea was improved, and the treatment reduced the bitter taste and increased the content of theaflavin and t