以荔枝草(Salvia plebeia)鲜叶为原料,冠突散囊菌(Eurotium cristatum)作为发酵剂进行发酵,研究荔枝草茶在不同发酵阶段主要品质成分含量的变化,并使用电子鼻和电子舌分析发酵前后的风味差异。结果表明,在发酵过程中,茶多酚、氨基酸和可溶性糖含量逐渐减少,分别降低了31.9%、36.3%、25.2%;茶黄素、茶红素和茶褐素逐渐增加,分别增长了3.02倍、1.73倍、1.29倍;发酵后的荔枝草茶和发酵前相比风味有明显差异,苦味和涩味都呈下降趋势。该研究首次将荔枝草和冠突散囊菌结合制备功能性发酵茶,为荔枝草茶的商品化奠定良好基础。
Eurotium cristatum was used as the starter culture to ferment Salvia plebeia, the variations of main components in Salvia plebeia tea at different fermentation times were determined. Besides, the flavors of Salvia plebeia tea before and after fermentation were analyzed by electronic nose and electronic tongue. The results showed that tea polyphenols, amino acids and soluble sugar decreased by 31.9%, 36.3%, and 25.2%, respectively. In comparison, theaflavins, thearubigins and theabrownin increased 3.02, 1.73, and 1.29 times, respectively, during fermentation process. Moreover, the flavor of Salvia plebeia tea showed clear differences before and after fermentation, as the bitter and astringent tastes of the tea decreased. For the first time, this study produced functional fermented tea from Salvia plebeia by E. cristatum fermentation, which lays a good foundation for Salvia plebeia tea commercialization.
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