夏秋灵芝菌茶的制备及内含物质分析研究

Study on the preparation and content analysis of Ganoderma lucidum tea in summer and autumn

中文关键词:  灵芝菌  夏秋茶  发酵  品质  模型

英文关键词:Ganoderma lucidum  summer and autumn tea  fermentation  quality  model

中文摘要:

      目的 探究灵芝菌(Ganoderma lucidum)对夏秋茶品质的影响, 提高夏秋茶资源利用率。方法 以夏秋茶为原料, 经加工成黑毛茶后, 灵芝菌作为发酵剂进行发酵制备灵芝菌茶, 测定发酵前后茶中18种游离氨基酸含量、茶多酚、pH、感官评分、色差L*及滋味(酸、甜、苦、鲜、涩度)等品质指标, 运用Plackett-Burman实验对夏秋茶品质指标参数进行优化, 建立综合评价指标的回归模型。结果 黑毛茶经灵芝菌发酵处理后, 游离氨基酸总含量增加了8.70 mg/g, 茶多酚质量分数减少了0.9%, 甜度由11.12增加到14.36, 苦涩度由4.98减少到2.53; 构建数学模型Y(综合评分)=93.00?0.23A?0.84B+0.21C+0.01AB+2.100AC+1.50BC?3.40A2?3.20B2?2.60C2 (A、B、C分别表示茶多酚含量、感官评分、氨基酸含量), 模型决定系数R2=0.9812, 调整决定系数R2adj=0.9570。结论 灵芝菌发酵夏秋黑毛茶在一定程度上能改善夏秋茶滋味品质, 降低其苦、涩味, 增加甜味, 所建模型可应用于实际夏秋茶品质评价。为提高夏秋茶资源利用率及产业化建设提供了科学支撑。

英文摘要:

      Objective To explore the effects of Ganoderma lucidum on the quality of summer and autumn tea and improve the utilization rate of summer and autumn tea resources. Methods The research takes summer and autumn tea as raw material, after processing into dark tea, and then uses Ganoderma lucidum as starter to make Ganoderma lucidum tea. The content of 18 kinds of free amino acids, tea polyphenols, pH, sensory score, color difference L* and taste (sour, sweet, bitter, fresh and astringent) in tea was determined before and after fermentation. Plackett-Burman test was used to optimize the parameters of summer and autumn tea quality index, and the regression model of comprehensive evaluation index was established. Results The total content of free amino acids increased by 8.70 mg/g, the mass fraction of polyphenols decreased by 0.9%, the sweetness increased from 11.12 to 14.36, and the bitterness decreased from 4.98 to 2.53 after fermented by Ganoderma lucidum. Mathematical model Y (comprehensive score)=93.00?0.23A?0.84B+0.21C+0.01AB+2.100AC+1.50BC?3.40A2?3.20B2?2.60C2 (A, B and C represent tea polyphenol content, sensory score and amino acid content, respectively) was constructed, model determination coefficient was R2=0.9812, adjusted determination coefficient was R2adj=0.9570. Conclusion Ganoderma lucidum fermentation can improve the taste quality, reduce bitter and astringent taste, and increase sweetness. The model can be applied to the actual quality evaluation of summer and autumn tea and provide scientific support for improving the utilization rate of summer and autumn tea resources and industrial construction.