为了抑制冠突散囊菌发酵绿茶液态饮料中儿茶素的降解,本研究采用植物乳杆菌和冠突散囊菌对绿茶液态饮料进行联合发酵,试验通过响应面法优化了联合发酵绿茶液态饮料工艺,并采用高效液相色谱（HPLC）法和顶空固相微萃取串联气质联用（HS-SPME/GS-MS）法分别检测了联合发酵绿茶液态饮料中儿茶素含量和香气成分。结果表明,在干茶添加量10βg·L-1、冠突散囊菌添加量10βmL·L-1的前提下,联合发酵绿茶液态饮料的最佳工艺条件为植物乳杆菌添加量20βmL·L-1、蔗糖添加量75βg·L-1、30℃下静置发酵3βd。在此工艺下联合发酵绿茶液态饮料中总儿茶素含量为1β419.94βμg·mL-1,与冠突散囊菌发酵绿茶液态饮料（848.72βμg·mL-1）相比,显著增加（P<0.05）;且醇类化合物（30.27%）、醛类化合物（15.25%）、烃类化合物（11.35%）、酯类化合物（9.86%）和酮类化合物（9.01%）含量与未发酵绿茶液态饮料相比均显著增加（P<0.05）。
涂政
,
梅慧玲
,
李欢
,
刘馨秋
,
Emmanuel Arkorful
,
张彩丽
,
陈暄
,
孙康
,
黎星辉
. 冠突散囊菌和植物乳杆菌联合发酵对绿茶液态饮料品质的影响[J]. 茶叶科学, 2018
, 38(5)
: 496
-507
.
DOI: 10.13305/j.cnki.jts.2018.05.007
In order to inhibit the degradation of catechins in fermented green tea liquid beverage fermented by E. cristatum, the co-fermentation of L. plantarum and E. cristatum to green tea liquid beverage was conducted. The processing technology was optimized by response surface methodology. Besides, high performance liquid chromatography (HPLC) and headspace solid-phase microextraction tandem mass spectrometry (HS-SPME/GS-MS) method were used to detect the catechin contents and aroma components in the combined fermented green tea liquid beverage. The results showed that under the premise of 10βg·L-1 of dry tea and 10βmL·L-1 of E. cristatum, the optimal technological conditions for the combined fermentation of green tea liquid beverage were L. plantarum 20βmL·L-1, sucrose 75βg·L-1, and stationary fermentation at 30℃ for 3 days. The total catechin concentration in the joint fermented green tea liquid beverage under this process was 1β419.94βμg·mL-1, which was significantly higher than unfermented green tea liquid beverage (848.72βμg·mL-1) (P<0.05). And the contents of alcohol compounds (30.27%), aldehyde compounds (15.25%), hydrocarbon compounds (11.35%), ester compounds (9.86%) and ketone compounds (9.01%) were significantly increased (P<0.05) compared with unfermented green tea liquid beverage.
[1] 邹礼根, 丁玉庭, 陈艳. 微生物在发酵茶饮料中的应用[J]. 食品工业科技, 2004(1): 23-24.
[2] Fu D, Ryan E P, Huang J, et al.Fermented Camellia sinensis, Fuzhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism[J]. Food Research International, 2011, 44(9): 2999-3005.
[3] Ling T J, Wan X C, Ling W W, et al.New triterpenoids and other constituents from a special microbial-fermented tea-Fuzhuan brick tea[J]. Journal of Agricultural & Food Chemistry, 2010, 58(8): 4945-4950.
[4] Xu A, Wang Y, Wen J, et al.Fungal community associated with fermentation and storage of Fuzhuan brick-tea[J]. International Journal of Food Microbiology, 2011, 146(1): 14-22.
[5] 田鸿, 齐桂年, 尹旭敏. 冠突散囊菌发酵型茶饮料的研究[J]. 食品与发酵工业, 2008, 34(1): 164-167.
[6] 黄秋桂, 张灵枝, 龚雪梅, 等. 黑茶优势菌对绿茶浸提液发酵过程多酚类化合物的影响[J]. 食品科学, 2014, 35(11): 164-167.
[7] Melgarejo E, Medina M Á, Sánchez-Jiménez F, et al.Targeting of histamine producing cells by EGCG: a green dart against inflammation?[J]. Journal of Physiology and Biochemistry, 2010, 66(3): 265-270.
[8] Fathima A, Rao J R.Selective toxicity of catechin—a natural flavonoid towards bacteria[J]. Applied Microbiology and Biotechnology, 2016, 100(14): 6395-6402.
[9] Sánchez-Fidalgo S, Da S M, Cárdeno A, et al.Abaremacochliacarpos reduces LPS-induced inflammatory response in murine peritoneal macrophages regulating ROS-MAPK signal pathway[J]. Journal of Ethnopharmacology, 2013, 149(1): 140-147.
[10] Akiyama S, Nesumi A, Maeda-Yamamoto M, et al.Effects of anthocyanin-rich tea "Sunrouge" on dextran sodium sulfate-induced colitis in mice[J]. Biofactors, 2012, 38(3): 226-233.
[11] Guan F, Liu A B, Li G, et al.Deleterious effects of high concentrations of (-)-epigallocatechin-3-gallate and atorvastatin in mice with colon inflammation[J]. Nutrition & Cancer-an International Journal, 2012, 64(6): 847-855.
[12] Biasi F, Astegiano M, Maina M, et al.Polyphenol supplementation as a complementary medicinal approach to treating inflammatory bowel disease[J]. Current Medicinal Chemistry, 2011, 18(31): 4851-4865.
[13] Zhao D, Shah N P.Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro, digestion[J]. Journal of Functional Foods, 2016, 20: 182-194.
[14] 刘佳奇, 熊涛, 李军波, 等. 乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析[J]. 食品与发酵工业, 2016, 42(8): 109-114.
[15] Tontul I, Torun M, Dincer C, et al.Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period[J]. Food Research International, 2013, 53(2): 744-750.
[16] Lee J.Green tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries [D]. Manhattan Kansas: Kansas State University, 2009.
[17] Wang LF, Lee JY, Chung JO, et al.Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavourcompounds[J]. Food Chem, 2008, 109(1): 196-206.
[18] Qin P, Ma T, Wu L, et al.Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry[J]. Journal of Food Science, 2011, 76(6): S401-S407.
[19] Lv S D, Wu Y S, Zhou J S, et al.Analysis of aroma components of dark teas from five different production regions by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry[J]. Journal of Chemical & Pharmaceutical Research, 2014, 6(1): 246-253.
[20] Anselmi C, Centini M, Fedeli P, et al.Unsaturated hydrocarbons with fruity and floral odors[J]. Journal of Agricultural & Food Chemistry, 2000, 48(4): 1285-1289.
[21] Zhong K, Zhao S Y, Jönsson Leif J, et al.Enzymatic conversion of epigallocatechin gallate to epigallocatechin with an inducible hydrolase from Aspergillus niger[J]. Biocatalysis, 2009, 26(4): 306-312.
[22] Liu Y, Gao L, Liu L, et al.Purification and characterization of a novel galloyltransferase involved in catechin galloylation in the tea plant (Camellia sinensis)[J]. Journal of Biological Chemistry, 2011, 287(53): 44406-44417.
[23] 王苗苗, 韩杰, 娄海燕. 表没食子儿茶素没食子酸酯对心脑血管缺血再灌注损伤保护作用机制的研究进展[J]. 中草药, 2014, 45(18): 2732-2736.
[24] 黄群, 李彦坡, 陈林杰, 等. 冠突散囊菌液态发酵过程中黑茶活性成分变化研究[J]. 食品科学, 2007, 28(12): 231-234.
浙公网安备 33019902000101号 
