灵芝菌对贵州3个茶树品种后发酵夏秋黑毛茶滋味特征的影响

Effects of Ganoderma lucidum on the taste characteristics of 3 varieties of summer and autumn raw dark green tea after fermentation in Guizhou Province

中文关键词:  夏秋茶  灵芝菌  茶树品种  滋味特征  后发酵

英文关键词:summer and autumn tea  Ganoderma lucidum  tea cultivars  taste characteristics

中文摘要:

      目的 探究灵芝菌对贵州3个茶树品种后发酵夏秋黑毛茶滋味特征的影响。方法 以贵州黔茶1号、黔湄419、黔湄502夏秋茶所制黑毛茶为原料, 灵芝菌为发酵接种菌株, 经感官审评、化学组分检测, 并结合化学计量学分析方法分析灵芝菌后发酵处理黑毛茶前后滋味成分变化, 探究不同茶树品种经灵芝菌发酵处理后滋味品质差异。结果 灵芝菌处理夏秋茶会降低茶叶中苦涩味成分含量, 增加部分氨基酸组分含量。黔茶1号、黔湄419和黔湄502的茶多酚含量下降率依次为63.76%、14.65%和34.81%; 黔茶1号、黔湄419和黔湄502的游离氨基酸含量下降率为53.73%、57.96%和68.40%; 黔茶1号、黔湄419和黔湄502的鲜味氨基酸含量下降率为74.32%、77.95%和84.25%; 黔茶1号、黔湄419和黔湄502的甘氨酸含量增加217.22%、192.60%和119.53%; 黔茶1号、黔湄419和黔湄502的苦味氨基酸含量下降率为34.94%、19.04%和20.07%。3个品种夏秋黑毛茶发酵后感官评分均有所提高, 且能显著提高黔茶1号黑毛茶质量。结论 灵芝菌后发酵处理能提高夏秋茶滋味品质, 黔茶1号比黔湄419和黔湄502更有利于加工高品质灵芝菌茶。

英文摘要:

      Objective To explore the effects of Ganoderma lucidum on the taste characteristics of 3 varieties of summer and autumn raw dark green tea after fermentation in Guizhou Province. Methods Raw dark green teas made from Guizhou Qiancha No.1, Qianmei 419 and Qianmei 502 summer and autumn tea were used as raw materials, and Ganoderma lucidum was used as fermentation inoculatory strain. Through sensory evaluation, chemical component detection and chemometrics analysis, the changes of taste components of black hair tea before and after Ganoderma lucidum post-fermentation treatment were analyzed, and the difference of taste quality of different tea varieties after Ganoderma lucidum fermentation treatment was explored. Results The treatment of summer and autumn tea with Ganoderma lucidum could decrease the content of bitter taste and increase the content of some amino acids. The decreasing rates of tea polyphenol content in Qiancha No.1, Qianmei 419 and Qianmei 502 were 63.76%, 14.65% and 34.81%, respectively. The decreasing rates of free amino acid content of Qiancha No.1, Qianmei 419 and Qianmei 502 were 53.73%, 57.96% and 68.40%. The decreasing rates of amino acid content in Qiancha No.1, Qianmei 419 and Qianmei 502 were 74.32%, 77.95% and 84.25%. The glycine content of Qiancha No.1, Qianmei 419 and Qianmei 502 increased by 217.22%, 192.60% and 119.53%; the decreasing rates of bitter amino acid content in Qiancha No.1, Qianmei 419 and Qianmei 502 were 34.94%, 19.04% and 20.07%. The sensory scores of 3 varieties of summer and autumn raw dark green tea were improved after fermentation, and the quality of Qiancha No.1 black tea was significantly improved. Conclusion Ganoderma lucidum post-fermentation treatment can improve the taste quality of summer and autumn tea, and Qiancha No.1 is more beneficial to processing high-quality Ganoderma lucidum tea than Qianmei 419 and Qianmei 502.