冠突散囊菌固体发酵铁观音茶的主要活性成分及其抗氧化性分析

TS201.3; 为提高铁观音茶青的利用率,采用冠突散囊菌固体发酵铁观音茶,检测发酵前后茶叶中化学成分和抗氧化性的变化.结果表明,铁观音茶叶经发酵后,与未发酵的对照组茶叶相比,多酚、表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯(ECG)、茶黄素,游离氨基酸、麦芽糖、蔗糖和果糖等物质的含量显著性降低(P<0.05),尤其EGCG和ECG分别下降了92.2％和88.1％,而总黄酮、表没食子儿茶素(EGC)、儿茶素(+C)、表儿茶素(EC)、总糖、葡萄糖、三萜类物质、茶红素和茶褐素等物质的含量显著性增加(P<0.05),尤其茶褐素增加了68.4％.经过冠突散囊菌发酵过的茶叶与...

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Published in食品工业科技 Vol. 42; no. 22; pp. 369 - 375
Main Authors 邹金美, 宋宗仁, 蔡咚玲, 蔡滨雅, 张敬虎, 张国广
Format Journal Article
LanguageChinese
Published 闽台特色园林植物福建省高校重点实验室,福建漳州 363000%闽南师范大学生物科学与技术学院,福建漳州 363000 01.11.2021
闽南师范大学生物科学与技术学院,福建漳州 363000
Subjects
铁观音茶;冠突散囊菌;固体发酵;多酚;黄酮;茶色素;抗氧化性
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ISSN1002-0306
DOI10.13386/j.issn1002-0306.2021020174

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Abstract TS201.3; 为提高铁观音茶青的利用率,采用冠突散囊菌固体发酵铁观音茶,检测发酵前后茶叶中化学成分和抗氧化性的变化.结果表明,铁观音茶叶经发酵后,与未发酵的对照组茶叶相比,多酚、表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯(ECG)、茶黄素,游离氨基酸、麦芽糖、蔗糖和果糖等物质的含量显著性降低(P<0.05),尤其EGCG和ECG分别下降了92.2％和88.1％,而总黄酮、表没食子儿茶素(EGC)、儿茶素(+C)、表儿茶素(EC)、总糖、葡萄糖、三萜类物质、茶红素和茶褐素等物质的含量显著性增加(P<0.05),尤其茶褐素增加了68.4％.经过冠突散囊菌发酵过的茶叶与对照茶叶相比总还原力和Fe3+还原能力,清除DPPH自由基、ABTS+自由基、羟基自由基能力仍然很强.综上,冠突散囊菌的固体发酵降低了茶叶中具有苦涩味道的茶多酚,增加了总糖、茶红素、茶褐素、EGC、+C、EC等含量,研究为铁观音茶青的发酵利用提供了实验依据.
AbstractList TS201.3; 为提高铁观音茶青的利用率,采用冠突散囊菌固体发酵铁观音茶,检测发酵前后茶叶中化学成分和抗氧化性的变化.结果表明,铁观音茶叶经发酵后,与未发酵的对照组茶叶相比,多酚、表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯(ECG)、茶黄素,游离氨基酸、麦芽糖、蔗糖和果糖等物质的含量显著性降低(P<0.05),尤其EGCG和ECG分别下降了92.2％和88.1％,而总黄酮、表没食子儿茶素(EGC)、儿茶素(+C)、表儿茶素(EC)、总糖、葡萄糖、三萜类物质、茶红素和茶褐素等物质的含量显著性增加(P<0.05),尤其茶褐素增加了68.4％.经过冠突散囊菌发酵过的茶叶与对照茶叶相比总还原力和Fe3+还原能力,清除DPPH自由基、ABTS+自由基、羟基自由基能力仍然很强.综上,冠突散囊菌的固体发酵降低了茶叶中具有苦涩味道的茶多酚,增加了总糖、茶红素、茶褐素、EGC、+C、EC等含量,研究为铁观音茶青的发酵利用提供了实验依据.
Author 张敬虎
张国广
宋宗仁
邹金美
蔡咚玲
蔡滨雅
AuthorAffiliation 闽南师范大学生物科学与技术学院,福建漳州 363000;闽台特色园林植物福建省高校重点实验室,福建漳州 363000%闽南师范大学生物科学与技术学院,福建漳州 363000
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CAI Dongling
ZHANG Jinghu
SONG Zongren
ZOU Jinmei
ZHANG Guoguang
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Keywords 铁观音茶;冠突散囊菌;固体发酵;多酚;黄酮;茶色素;抗氧化性
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Snippet TS201.3; 为提高铁观音茶青的利用率,采用冠突散囊菌固体发酵铁观音茶,检测发酵前后茶叶中化学成分和抗氧化性的变化.结果表明,铁观音茶叶经发酵后,与未发酵的对照组茶叶相...
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Title 冠突散囊菌固体发酵铁观音茶的主要活性成分及其抗氧化性分析
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