Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响

肖娟娟; 程滢; 刘雁; 刘巧芳; 蒋阿婷; 黄建安; 王坤波; 刘仲华; 王贞红; 禹利君

doi:10.13305/j.cnki.jts.2024.04.009

茶叶科学 >

2024 , Vol. 44 >Issue 4: 639 - 654

DOI: https://doi.org/10.13305/j.cnki.jts.2024.04.009

研究报告

Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响

肖娟娟 ,
程滢 ,
刘雁 ,
刘巧芳 ,
蒋阿婷 ,
黄建安 ,
王坤波 ,
刘仲华 ,
王贞红 ,
禹利君

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1.湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
2.西藏农牧学院资源与环境学院,西藏林芝 860000;
3.益阳市产商品质量监督检验研究院,湖南益阳 413099;
4.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
5.植物功能成分利用省部共建协同创新中心,湖南长沙 410128;
6.农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙 410128

肖娟娟,女,硕士研究生,主要从事茶叶功能成分利用与深加工方面的研究。

收稿日期: 2024-01-04

修回日期: 2024-03-19

网络出版日期: 2024-09-03

基金资助

湖南省科技厅重点研发计划（2024JK2153）、中央引导地方项目（XZ202201YD0038C）、湖南省科技厅重大专项（2021NK1020）、湖南省高新技术产业科技创新引领计划（2021GK4019）、国家现代茶叶产业技术体系（CARS-19）、国家区域联合创新基金（U21A20232）

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Isolation and Identification of Aspergillus cristatus LJSC.2006 and Its Effect on Fu Tea’s Quality

XIAO Juanjuan ,
CHENG Ying ,
LIU Yan ,
LIU Qiaofang ,
JIANG Ating ,
HUANG Jian'an ,
WANG Kunbo ,
LIU Zhonghua ,
WANG Zhenhong ,
YU Lijun

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1. Key Lab of Ministry Education of Hunan Agricultural University for Tea Science, Changsha 410128, China;
2. College of Resources and Environment, Xizang Agricultural and Animal Husbandry University, Linzhi 860000, China;
3. Yiyang Testing Institute of Product and Commodity Quality Supervision, Yiyang 413099, China;
4. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
5. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
6. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China

Received date: 2024-01-04

Revised date: 2024-03-19

Online published: 2024-09-03

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摘要

为探究自行分离纯化菌株LJSC.2006对湖南茯茶主要黑毛茶发花品质的影响,综合菌落平皿形态、孢子电镜扫描特征、菌丝体分子标记鉴定结果,确定菌株LJSC.2006为冠突曲霉菌（Aspergillus cristatus LJSC.2006,GenBank登录号：MZ147025）。运用感官审评、生化成分分析、HS-SPME/GC-MS挥发性组分分析等方法比较黑毛茶及其发花茶样的滋味、香气品质,发现黑毛茶发花后干茶色泽加深,金花满披,菌香显露,滋味醇和;滋味成分黄酮、茶多酚、可溶性糖、游离氨基酸、酯型儿茶素、杨梅素、槲皮素含量总体呈下降趋势;香气成分增加,醛类、酯类相对含量增多,苯乙烯和雪松醇为黑毛茶共有香气成分,(E)-芳樟醇-3,7-氧化物和苯乙酮为发花茶样共有香气成分;黑毛茶发花后,水杨酸甲酯、(E,E)-2,4-庚二烯醛、(E)-芳樟醇-3,7-氧化物、(E)-呋喃氧化芳樟醇、(E)-2-壬醛、(E)-2-已烯醛、(E)-2-(Z)-6-壬二烯醛、苯乙酮、(E)-2-壬烯醛及香叶酸甲酯等10种特征性挥发成分相对含量明显上升,综合形成了金花散茶的菌花香。

关键词： 冠突曲霉菌; 菌种鉴定; 黑毛茶; 金花散茶; 发花品质

本文引用格式

肖娟娟 , 程滢 , 刘雁 , 刘巧芳 , 蒋阿婷 , 黄建安 , 王坤波 , 刘仲华 , 王贞红 , 禹利君 . Aspergillus cristatus LJSC.2006的分离鉴定及对茯茶发花品质的影响[J]. 茶叶科学, 2024 , 44(4) : 639 -654 . DOI: 10.13305/j.cnki.jts.2024.04.009

Abstract

This study investigated the effect of self-isolated and purified strain LJSC.2006 on the quality of Hunan Fu tea, a primary dark tea. Strain LJSC.2006 was identified as Aspergillus cristatus (Aspergillus cristatus LJSC.2006, GenBank accession number: MZ147025) through colony plate morphology, spore electron microscopy, and mycelial molecular marker identification. Sensory evaluation, biochemical composition analysis and head space solid phase microextraction/gas chromatography-mass spectrometry methods were applied to assess the flavor and aroma qualities of dark tea raw materials and fermented Jinhua loose tea. The results indicate that compared with the primary dark tea, the fermented loose tea sample exhibited a deeper color, the golden flowers, a richer fungus aroma, and a mellower taste. After fermentation by Aspergillus cristatus LJSC.2006, there was a decrease in the levels of flavor quality components such as tea polyphenols, soluble carbohydrates, free amino acids, flavonoids, ester-catechins, myricetin, quercetin and kaempferol. The aroma components, esters and aldehydes of the loose tea samples increased after fermentation. Styrene and cedrol were the common aroma components in the primary dark tea. (E)-linalool 3,7-oxide and acetophenone were the common aroma components in the fermented loose tea. Additionally, ten characteristic volatile components relative content were significantly increased, including methyl salicylate, (E,E)-2,4-heptadienal, (E)-linalool-3,7-oxide, (E)-furan oxidized linalool, (E)-2-nonanal, (E)-2-hexenal, (E,Z)-6-nonanal, acetophenone, (E)-2-nonanal, and methyl vanillate, which together contributed to the distinctive fungal fragrance of Jinhua loose tea.

Key words： Aspergillus cristatus; fungi strain identification; primary dark tea; Jinhua loose tea; fermented quality

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