“金花”莓茶复合黑茶的抑菌能力及其品质成分分析

Analysis of Anti-Bacterial and Quality Components Contents Varieties of Ampelopsis grossedentata-Dark Tea Compounds with Eurotium cristatum Fermentation

摘要:

将莓茶与黑茶以不同配比得到系列莓茶黑茶复合物，接种冠突散囊菌发花，探究“金花”莓茶复合黑茶的抑菌能力及品质成分变化。通过纸片抑菌试验，感官审评及HPLC分析方法，发现复合茶对青霉初期生长有一定抑制作用，随着青霉快速生长其抑制作用减弱，对其生长无明显抑制作用；对大肠杆菌抑制作用显著，对黑曲霉生长不能起到有效抑制。莓茶复合发花黑茶较不发花黑茶，味更醇，色泽更艳；生物碱、总儿茶素含量显著下降（P <0.01）；GCG含量显著增加，莓茶复合发花黑茶样比黑毛茶样含量上升了1927.31%（P<0.01）；没食子酸含量显著增加，上升幅度最大为462.69%（P <0.01）。

Abstract:

In order to research anti-bacterial and quality components contents varieties of Ampelopsis grossedentata-dark tea compounds with E. cristatum fermentation, blending different proportion of A. grossedentata and dark tea and inoculating composite A. grossedentata-dark tea with E. cristatum. Paper anti-bacterial test showed that A. grossedentata-dark tea compounds with E. cristatum fermentation could inhibit Penicilliumin sp. during its earlier stage growth, but with the rapid growth of P. sp., the inhibitory effects was weakened; cannot inhibit Aspergillus niger growth when A. niger produces visible black spores; but significant inhibit Escherichia coli growth. Sensory evaluation results showed that all samples of A. grossedentata-dark tea with E. cristatum fermentation have strong fragrant flowers aroma with E. cristatum, soup color deepened as bright red color, taste mellow than dark tea primary samples. HPLC results showed contents of alkaloid, EGC, EGCG and total catechins declined significantly (P<0.01), but contents of GCG, gallic acid increased significantly (P<0.01) comparing with dark tea primary samples without E. cristatum fermentation. Consequently, experimental results showed that A. grossedentata-dark tea compounds with E. cristatum’s fermentation have good inhibition ability for Escherichia coli, a certain inhibitory effect for P. sp. and no effective suppression for A. niger. Contents of alkaloid decreased, gallic acid increased, and catechins components fractional conversion make A. grossedentata-dark tea compounds with E. cristatum’s fermentation samples taste more mellow and sweet.