不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析

茶叶科学 ›› 2025, Vol. 45 ›› Issue (4): 637-654.

不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析

侯爱香¹, 杨晓露¹, 吴文亮², 肖愈¹, 李适³, 黄义文⁴, 居荣芳^1,*

1.湖南农业大学食品科学技术学院,湖南长沙 410128;
2.湖南省农业科学院茶叶研究所,湖南长沙 410125;
3.湖南农业大学园艺学院,湖南长沙 410128;
4.安化县乌云界茶业有限公司,湖南益阳 413500

收稿日期:2024-12-09 修回日期:2025-02-17 出版日期:2025-08-15 发布日期:2025-08-15
通讯作者: *15284676937@163.com
作者简介:侯爱香,女,副教授,主要从事微生物、膳食营养、功能评价方面的研究。
基金资助:
国家自然科学基金项目（32302611）、湖南省重点领域研发计划项目（2023NK2025）、湖南省农业科技创新资金项目（2024CX122）、湖南省教育厅重点项目（24A0158）

Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques

HOU Aixiang¹, YANG Xiaolu¹, WU Wenliang², XIAO Yu¹, LI Shi³, HUANG Yiwen⁴, JU Rongfang^1,*

1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
3. College of Horticulture, Hunan Agricultural University, Changsha 410128, China;
4. Anhua Wuyunjie Tea Co., Ltd., Yiyang 413500, China

Received:2024-12-09 Revised:2025-02-17 Online:2025-08-15 Published:2025-08-15

摘要/Abstract

摘要： 采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术、16 S rRNA和内在转录间隔区（ITS）高通量测序技术,探究了安化红茶的深发酵和浅发酵工艺过程中红茶的香气特征成分和微生物多样性。结果表明,在不同发酵工艺的安化红茶中共检测出82种挥发性成分,主要为醇类、酯类和醛类,占比约为85%;挥发性成分总量随着加工过程的进行呈现先增加后降低的趋势。以气味活度值（OAV）>1且变量投影重要性（VIP）>1为依据,在浅发酵与深发酵工艺的安化红茶中筛选出柠檬醛、芳樟醇、苯乙醇、苯乙醛、水杨酸甲酯、β-月桂烯等14种关键差异挥发性成分。安化红茶的优势细菌为鞘氨醇单胞菌属（Sphingomonas）、甲基杆菌属（Methylobacterium）、橙黄单胞菌属（Aureimonas）,优势真菌为枝孢属（Cladosporium）、链格孢属（Alternaria）、Setophoma。橙黄单胞菌属、肠杆菌属（Enterobacter）、曲霉属（Aspergillus）、Pseudopithomyces与不同发酵过程显著相关。研究结果为安化红茶科学加工、风味解析提供理论参考与依据。

关键词: 红茶, 工艺, 发酵, 挥发性成分, 微生物

Abstract: This study investigated the characteristic aroma components and microbial diversity during long term and short term fermentation processes of Anhua black tea. The research employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), as well as 16 S rRNA and ITS high-throughput sequencing technologies. The results show that 82 volatile components were detected in Anhua black tea with distinct fermentation processes, mainly include alcohols, esters, and aldehydes, collectively accounting for approximately 85% of the total volatile content. The overall volatile components initially increased and subsequently decreased during processing. Based on thresholds of odor activity value (OAV)>1 and variable importance in projection (VIP)>1, 14 key differential volatile components were identified in the black tea of short and long term fermentation processes, including citral, linalool, phenethyl alcohol, phenylacetaldehyde, methyl salicylate, β-myrcene, β-ionone, et al. The dominant bacteria of Anhua black tea include Sphingomonas, Methylobacterium, Aureimonas, and the dominant fungi include Cladosporium, Alternaria and Setophoma. The genera Aureimonas, Enterobacter, Aspergillus, and Pseudopithomyces were significantly correlated with distinct fermentation processes. This study provided a theoretical reference and basis for the scientific processing and flavor analysis of Anhua black tea.

Key words: black tea, process, fermentation, volatile components, microorganism

中图分类号:

S571.1
TS272

侯爱香, 杨晓露, 吴文亮, 肖愈, 李适, 黄义文, 居荣芳. 不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析[J]. 茶叶科学, 2025, 45(4): 637-654.

HOU Aixiang, YANG Xiaolu, WU Wenliang, XIAO Yu, LI Shi, HUANG Yiwen, JU Rongfang. Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques[J]. Journal of Tea Science, 2025, 45(4): 637-654.

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