| 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 |
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| 引用本文： | 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. |
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| 作者姓名： | 涂政 梅慧玲 李欢 刘馨秋 Emmanuel Arkorful 张彩丽 陈暄 孙康 黎星辉 |
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| 作者单位： | 1. 南京农业大学茶叶科学研究所,江苏 南京 210095; 2. 江苏省固体有机废弃物资源化高技术研究重点实验室,江苏 南京 210095 |
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| 基金项目： | 现代农业产业技术体系建设专项资金（CARS-19）、江苏高校优势学科建设工程资助项目 |
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| 摘 要： | 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）。
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| 关 键 词： | 植物乳杆菌 冠突散囊菌 香气成分 儿茶素 绿茶液态饮料 |
| 收稿时间： | 2018-02-26 |
Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage |
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| TU Zheng,MEI Huiling,LI Huan,LIU Xinqiu,Emmanuel Arkorful,ZHANG Caili,CHEN Xuan,SUN Kang,LI Xinghui.Effects of Co-fermentation by Eurotium cristatum and Lactobacillus plantarum on the Quality of Green Tea Liquid Beverage[J].Journal of Tea Science,2018,38(5):496-507. |
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| Authors: | TU Zheng MEI Huiling LI Huan LIU Xinqiu Emmanuel Arkorful ZHANG Caili CHEN Xuan SUN Kang LI Xinghui |
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| Institution: | 1. Tea Research Institute, Nanjing Agricultural University, Nanjing 210095, China; 2. Jiangsu Key Laboratory of Solid Organic Waste Utilization, Nanjing 210095, China |
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| Abstract: | 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. |
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| Keywords: | L plantarum E cristatum aroma component catechin green tea liquid beverage |
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