冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响

doi:10.13305/j.cnki.jts.2022.06.002

茶叶科学 ›› 2022, Vol. 42 ›› Issue (6): 851-862.doi: 10.13305/j.cnki.jts.2022.06.002

冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响

汤依钰¹, 俞梦瑶¹, 禹利君^1,2,3,4,*, 黄建安^1,2,3,4, 王坤波^1,2,3,4, 刘仲华^1,2,3,4,*

1.茶学教育部重点实验室,湖南长沙 410128;
2.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3.植物功能成分利用省部共建协同创新中心,湖南长沙 410128;
4.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

收稿日期:2022-07-04 修回日期:2022-08-22 出版日期:2022-12-15 发布日期:2023-01-04
通讯作者: * yulijun_tea@qq.com;larkin-liu@163.com
作者简介:汤依钰,女,硕士研究生,主要从事茶叶加工及功能成分研究。
基金资助:
国家重点研发计划（2018YFC1604403）、湖南省科技厅黑茶重点研发项目（2017NK2180）、财政部和农业农村部：国家现代农业产业技术体系（CARS-19）

Effects of Eurotium cristatum LJSC.2005 on the Quality of Primary Dark Tea, A Major Part of Fu Tea

TANG Yiyu¹, YU Mengyao¹, YU Lijun^1,2,3,4,*, HUANG Jian'an^1,2,3,4, WANG Kunbo^1,2,3,4, LIU Zhonghua^1,2,3,4,*

1. Key Laboratory of Tea Science of Ministry of Education, Changsha 410128, China;
2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. 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:2022-07-04 Revised:2022-08-22 Online:2022-12-15 Published:2023-01-04

摘要/Abstract

摘要： 为探究冠突散囊菌LJSC.2005对湖南茯茶主体黑毛茶发花品质的影响,通过感官审评、生化成分分析和顶空固相微萃取法（HS-SPME）结合气相色谱-质谱联用（GC-MS）技术,对由湖南主要茶树品种制成的6个黑毛茶及其通过冠突散囊菌LJSC.2005统一发花获得的发花散茶进行品质分析。感官审评结果表明,与黑毛茶相比,发花散茶金花满披、色泽加深,条索更加平伏、卷紧,茶汤颜色加深,滋味由涩味转为醇和,香气由晒青毛茶花果香、七星灶松烟香转化为浓郁纯正的菌花香。生化成分分析表明,发花散茶黄酮、茶多酚、游离氨基酸、儿茶素和槲皮素等滋味成分含量较黑毛茶普遍下降,可溶性糖和杨梅素有下降趋势。HS-SPME/GC-MS分析结果中,所有茶样共检测到71种香气成分,其中碳氢化合物14种、醇类16种、醛类10种、酮类10种、酯类6种、酚类4种、内酯类1种、含氮化合物6种、含氧化合物4种。苯乙烯和异丁酸叶醇酯为黑毛茶共有香气成分;(E)-芳樟醇3,7-氧化物、异植物醇和苯乙酮为发花散茶共有香气成分。与黑毛茶香气成分相比,水杨酸甲酯、(E)-氧化芳樟醇（呋喃类）、(E)-芳樟醇3,7-氧化物、β-紫罗兰酮、异丁酸叶醇酯等16种成分为冠突散囊菌LJSC.2005发花后特征香气组分。

关键词: 冠突散囊菌LJSC.2005, 黑毛茶, 散茶发花, 茯茶

Abstract: In order to explore the effect of fermented loose tea technology with Eurotium cristatum LJSC.2005 on the quality of primary dark tea, the major part of Hunan Fu tea, the sensory evaluation, biochemical composition analysis and head-space solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technologies were used to analyze its effect on the primary dark teas made from six main tea cultivars in Hunan Province. The sensory evaluation results show that, compared with the primary dark tea, the loose tea sample after fermentation had golden flowers, deeper color, more flat and tight strips and deeper tea soup color. Its taste changed from astringency to mellow and its aroma changed from the flowery and fruity aroma of sun-dried dark tea and the smoky pine aroma of the seven-star stove to the strong and pure fungus aroma. Biochemical component analysis shows that the contents of taste components such as flavonoids, tea polyphenols, free amino acids, catechins and quercetin in fermented loose tea were generally lower than that of primary dark tea, and the soluble sugar and myricetin show a downward trend. HS-SPME/GC-MS analysis shows that there were a total of 71 aroma components in the tea samples, including 14 hydrocarbons, 16 alcohols, 10 aldehydes, 10 ketones, 6 esters, 4 phenols, 1 lactone, 6 nitrogen compounds and 4 oxygen compounds. Styrene and geraniol isobutyrate were the common aroma components of the primary dark tea. (E)-linalool 3,7-oxide, isophytol and acetophenone were the common aroma components of the fermented loose tea. Compared with the aroma components of primary dark tea, 16 components such as methyl salicylate, (E)-oxidized linalool (furan), (E)-linalool 3,7- oxide, β-ionone and geraniol isobutyrate were the characteristic aroma components of the loose tea fermented by Eurotium cristatum LJSC.2005.

Key words: Eurotium cristatum LJSC.2005, primary dark tea, fermented loose tea, Fu tea

中图分类号:

S571.1

汤依钰, 俞梦瑶, 禹利君, 黄建安, 王坤波, 刘仲华. 冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响[J]. 茶叶科学, 2022, 42(6): 851-862. doi: 10.13305/j.cnki.jts.2022.06.002.

TANG Yiyu, YU Mengyao, YU Lijun, HUANG Jian'an, WANG Kunbo, LIU Zhonghua. Effects of Eurotium cristatum LJSC.2005 on the Quality of Primary Dark Tea, A Major Part of Fu Tea[J]. Journal of Tea Science, 2022, 42(6): 851-862. doi: 10.13305/j.cnki.jts.2022.06.002.

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冠突散囊菌LJSC.2005对茯茶主体黑毛茶发花品质影响

Effects of Eurotium cristatum LJSC.2005 on the Quality of Primary Dark Tea, A Major Part of Fu Tea

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