利用眉茶加工副产物栽培黑木耳的培养基质优化及黑木耳品质分析

doi:10.13305/j.cnki.jts.20201209.004

茶叶科学 ›› 2021, Vol. 41 ›› Issue (1): 122-131.doi: 10.13305/j.cnki.jts.20201209.004

利用眉茶加工副产物栽培黑木耳的培养基质优化及黑木耳品质分析

雷霆^1,2, 孙峰¹, 马修兵¹, 张伟汉¹, 郭丽娜¹, 王睿¹, 韩仁甲³, 吴汉平³, 王云生^1,2,*

1.安徽农业大学生命科学学院,安徽合肥 230036;
2.安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥 230036;
3.安徽省石台县日新茶叶实业有限公司,安徽石台 245100

收稿日期:2020-02-25 修回日期:2020-09-02 出版日期:2021-02-15 发布日期:2021-02-23
通讯作者: *wangyunsheng@ahau.edu.cn
作者简介:雷霆,男,硕士研究生,主要从事植物次生代谢相关研究。
基金资助:
国家自然科学基金（31770729）、国家级大学生创新创业训练计划（201710364033）、安徽省重点研究和开发计划（1804g07020189）

Optimization of Culture Medium and Quality Analysis of Auricularia Auricula Cultivated by the By-product of Mee Tea

LEI Ting^1,2, SUN Feng¹, MA Xiubing¹, ZHANG Weihan¹, GUO Lina¹, WANG Rui¹, HAN Renjia³, WU Hanping³, WANG Yunsheng^1,2,*

1. School of Life Science, Anhui Agricultural University, Hefei 230036, China;
2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China;
3. Rixin Tea Company Limited, Shitai 245100, China

Received:2020-02-25 Revised:2020-09-02 Online:2021-02-15 Published:2021-02-23

摘要/Abstract

摘要： 眉茶是我国出口绿茶的主要茶类之一,以条索纤细似眉而得名。眉茶精制过程中产生了大量无法拼配利用的副产物（以茶梗为主）,如何合理利用这些副产物是提高眉茶生产附加值的关键问题之一。以皖南主要栽培黑木耳品种黑3为材料,利用菌丝生长速率、生物利用率、平均产量以及营养成分等评价指标,开展眉茶加工副产物部分取代木屑栽培黑木耳的研究。结果表明,眉茶加工副产物含量为40%的培养基质中黑木耳产量与对照相当,为每棒59.57 g;而其蛋白质、多糖及黄酮含量均高于对照,分别提高了6.29%、12.95%和74.17%,确定眉茶副产物含量为40%的培养基质为栽培黑木耳的最佳培养基质。本研究为眉茶加工副产物的综合利用提供了一条可行的、高附加值的途径。

关键词: 眉茶, 加工副产物, 黑木耳, 多糖, 蛋白, 黄酮

Abstract: Mee tea is the main export green tea in China, named after the eyebrow-like shape. The produce of Mee tea by-product (mainly including tea stalk) during the refining process cannot be avoided. How to make rational use of Mee tea by-product is a key question to improve the added value of Mee tea processing. In this paper, the main cultivated black fungus variety 'Hei 3' in southern Anhui was used as the material, and comprehensive evaluation indicators such as mycelial growth rate, bioavailability, average yield, and nutrient composition were used to study the replacement of sawdust with the by-product of Mee tea as a substrate for the cultivation of black fungus. The results show that the yield of black fungus in the culture medium containing 40% tea stalk was similar to that of the control, which was 59.57 g·stick^-1. While the contents of protein, polysaccharides and flavonoids were higher than those of the control, which increased by 6.29%, 12.95% and 74.17% respectively. The culture substrate with 40% Mee tea by-product was identified as the best culture substrate for the cultivation of black fungus. This study provided a feasible and high value-added way for the comprehensive utilization of Mee tea by-product.

Key words: Mee tea, by-product, Auricularia auricula, polysaccharide, protein, flavonoid

中图分类号:

S571.1

雷霆, 孙峰, 马修兵, 张伟汉, 郭丽娜, 王睿, 韩仁甲, 吴汉平, 王云生. 利用眉茶加工副产物栽培黑木耳的培养基质优化及黑木耳品质分析[J]. 茶叶科学, 2021, 41(1): 122-131. doi: 10.13305/j.cnki.jts.20201209.004.

LEI Ting, SUN Feng, MA Xiubing, ZHANG Weihan, GUO Lina, WANG Rui, HAN Renjia, WU Hanping, WANG Yunsheng. Optimization of Culture Medium and Quality Analysis of Auricularia Auricula Cultivated by the By-product of Mee Tea[J]. Journal of Tea Science, 2021, 41(1): 122-131. doi: 10.13305/j.cnki.jts.20201209.004.

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利用眉茶加工副产物栽培黑木耳的培养基质优化及黑木耳品质分析

Optimization of Culture Medium and Quality Analysis of Auricularia Auricula Cultivated by the By-product of Mee Tea

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