发酵方法对普洱茶茶褐素样品组成的影响

发酵方法对普洱茶茶褐素样品组成的影响

吴恩凯，王秋萍*，龚加顺*，张婷婷

（云南农业大学食品科学技术学院，云南昆明 650201）

摘 要：采用水提醇沉法从塔宾曲霉液态发酵普洱茶粉和传统固态发酵工艺所产普洱熟茶中提取茶褐素。应用居里点热裂解气相色谱-质谱联用技术及比色法研究液态发酵茶褐素样品和固态发酵茶褐素样品的化学组分。结果显示，液态发酵样品中的茶褐素、总多酚、总黄酮、总儿茶素和氨基酸显著高于固态发酵样品（P＜0.05）；液态发酵样品中的总糖、多糖、茶黄素显著低于固态发酵样品（P＜0.05）；液态发酵样品与固态发酵样品的蛋白质含量差异不显著（P＞0.05）。在不同居里点热裂解温度下，固态发酵样品与液态发酵样品的裂解产物分别有12 种（380 ℃）和9 种共同成分（600 ℃），两者在不同温度下的裂解产物中，酚类种类最多，含量最高的化合物是咖啡因。

关键词：普洱茶；塔宾曲霉；茶褐素；液态发酵；固态发酵；化学成分；居里点热裂解气相色谱-质谱联用

Effect of Fermentation Methods on Theabrownin Composition of Pu-erh Tea

WU Enkai, WANG Qiuping*, GONG Jiashun*, ZHANG Tingting

(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China) Abstract: Theabrownins (TB) were extracted from instant Pu-erh tea made by submerged fermentation using Aspergillus tubingensis and from ripened Pu-erh made by conventional solid-state fermentation. Curie point pyrolysis gas chromatography-mass spectrometry (CP-Py-GC-MS) and colorimetry were used to analyze the TB composition of Pu-erh tea. Results showed that the contents of theabrownins, total polyphenols, total flavonoids, total catechins and amino acids in instant Pu-erh tea were significantly higher than those in ripened Pu-erh (P < 0.05), while the contents of total carbohydrate, polysaccharides and theaflavins were significantly lower in instant Pu-erh tea (P < 0.05). On the other hand, no significant difference in protein content between the two teas was observed (P > 0.05). At different Curie point pyrolysis temperatures (380 and 600 ℃), 12 and 9 compounds were found to be common to the pyrolysis products of TB from both tea samples.

The majority of these pyrolysis products were phenolic compounds with caffeine being the most predominant.

Keywords: Pu-erh tea; Aspergillus tubingensis; theabrownins; submerged fermentation; solid-state fermentation; chemical composition; Curie point pyrolysis gas chromatography-mass spectrometry (CP-Py-GC-MS)

DOI:10.7506/spkx1002-6630-20171201-006

中图分类号：TS272 文献标志码：A 文章编号：1002-6630（2019）04-0215-07引文格式：

吴恩凯, 王秋萍,龚加顺, 等. 发酵方法对普洱茶茶褐素样品组成的影响[J]. 食品科学, 2019, 40(4): 215-221.

DOI:10.7506/spkx1002-6630-20171201-006.

WU Enkai, WANG Qiuping, GONG Jiashun, et al. Effect of fermentation methods on theabrownin composition of Pu-erh tea[J]. Food Science, 2019, 40(4): 215-221. (in Chinese with English abstract) DOI:10.7506/spkx1002-6630-20171201-006.

收稿日期：2017-12-01

基金项目：国家自然科学基金地区科学基金项目（31560456）；云南省农业基础研究联合专项资助项目（2017FG001-089）

第一作者简介：吴恩凯（1991—）（ORCID: 0000-0002-0689-053X），男，硕士研究生，研究方向为食品营养与功能。

E-mail: wuenkai0318@

*通信作者简介：王秋萍（1987—）（ORCID: 0000-0002-5932-8479），女，讲师，博士，研究方向为植物多酚功能及其微生物转化。E-mail: qpwang@

龚加顺（1971—）（ORCID: 0000-0003-0920-0466），男，教授，博士，研究方向为食品科学与茶叶化学。

E-mail: gong199@