冠突散囊菌对发花黑毛茶品质呈味成分的影响
目的 探索湖南农业大学长安教学基地湘妃翠、碧香早和茗丰3个品种制成的黑毛茶经冠突散囊菌发花后其呈味品质成分的差异变化, 对黑毛茶进行冠突散囊菌发花优化实验。方法 采用国标检测方法对发花前黑毛茶及发花后成品茶其水浸出物、茶多酚、游离氨基酸、可溶性糖等呈味成分进行分析, 对所测数据进行组间和组内方差分析。结果 湘妃翠经发花后其水浸出物、茶多酚、游离氨基酸和生物碱在发花成品茶中下降幅度最大; 碧香早经发花后其成品茶中茶多酚、游离氨基酸与其原料茶相比显著下降; 茗丰经发花后其茶多酚、氨基酸和生物碱与其原料茶相比显著下降, 而可溶性多糖显著增加。结论 在三个发花成品茶中, 以湘妃翠化学品质表现最为突出, 湘妃翠较碧香早、茗丰更适制发花黑茶, 其次为茗丰。
Objective To explore the changes of quality tasting ingredients of different tea of primary dark tea fermented by Eurotium cristatum fungus, using Xiangfeicui, Bixiangzao and Mingfeng as 3 kinds of tea cultivars primary dark tea as raw materials for Eurotium cristatum fungus growing by the best optimization fermentation conditions. Methods The content of water extract, tea polyphenols, free amino acids, soluble sugar and others tasting compositions of each kinds of primary dark tea and their fermented end-products were detected by the national standard test methods, then their inter- and intra-groups variances were analyzed by ANOVA. Results The content of water extract, tea polyphenols, free amino acids and alkaloid in Xiangfeicui primary dark tea had the most notable transformation and declined in its fermented end-products comparing with the primary dark tea. The content of tea polyphenols, free amino acids in Bixiangzao fermented end-products had a significant declined compared with its primary dark tea. The content of tea polyphenols, free amino acids and alkaloid in Mingfeng fermented end-products had a significant declined compared with its primary dark tea, while the soluble sugar had a significant increased. Conclusion The most outstanding chemical qualities in fermented end-products were using Xiangfeicui cultivar primary dark tea as material for Eurotium cristatum fermentation in these 3 tea cultivars. Xiangfeicui cultivar is the best choice for primary dark tea fermentation, and Mingfeng cultivar has better quality for fermentation by Eurotium cristatum and obtains good quality fermented end-products.
标题：冠突散囊菌对发花黑毛茶品质呈味成分的影响
英文标题：Studies on Eurotium cristatum fungus growing affects quality tasting ingre-dients of primary dark tea
作者：
刘武嫦 湖南农业大学园艺园林学院茶学系,茶学教育部重点实验室
仇云龙 湖南农业大学园艺园林学院茶学系,茶学教育部重点实验室
黄建安 湖南农业大学园艺园林学院茶学系,茶学教育部重点实验室
禹利君 湖南农业大学园艺园林学院茶学系,茶学教育部重点实验室
刘仲华 湖南农业大学园艺园林学院茶学系,茶学教育部重点实验室
中文关键词:冠突散囊菌,黑毛茶,发花成品茶,品质呈味成分,
英文关键词:Eurotium cristatum,primary dark tea,fermented end-products,quality tasting ingredients,
发表日期：2015-03-25
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