以云南特有品种"紫娟"绿茶为原料,通过潮水后固态发酵,分析微生物对不同发酵时间段茶样中茶褐素的理化性质及光谱学性质的影响。结果表明,随发酵时间的延长,"紫娟"茶叶中菌落总数、霉菌、酵母菌数量呈现先增后降的趋势,与茶褐素含量的变化趋势一致;不同发酵阶段茶样的茶褐素中的多糖、蛋白质以及茶色素组成变化明显,单体氨基酸含量变化差异较大;矿物质元素如硫、磷、钾、镁、锌、锰元素的含量下降,钙、铁、铜元素的含量先逐渐减小后逐渐增加。总羧基的含量呈现先增后降的趋势。紫外图谱显示,"紫娟"茶褐素在200nm处有一个最大吸收峰,280 nm左右有一个特征吸收峰,显示蛋白质的存在。红外图谱显示,"紫娟"茶褐素为多羟基酚类物质,并有多糖残基的特征吸收峰。茶褐素理化性质的变化与微生物的滋生、繁殖有密切的关系,特别是霉菌、酵母菌等真菌起到了重要作用。

Using the Yunnan special green tea "Zijuan" as raw material with water,we conducted a solid-state fermentation.This study also analyzed the microorganisms influence on the physicochemical properties and spectroscopy properties of theabrownin in different fermentation stages.The results show that,with the fermentation time increased,the number of bacteria,mold,yeast in "Zijuan" tea increase at first and then decreased.Same trend of the amount of theabrownin was also observed.The variations of theabrownin polysaccharide,protein and tea pigment composition are obvious;the change in the amount of single amino acid varies;the content of mineral,such as sulfur,phosphorus,potassium,magnesium,zinc,manganese decreased;calcium,iron,copper increase gradually and then decrease gradually.The content of total carboxyl increases in the first and then decrease.UV-vis spectrum shows that "Zijuan" theabrownin have a max peak absorption at 200nm and a characteristic absorption peak at 280nm,which indicate the existence of the protein.IR spectrum shows that "Zijuan" theabrownin belongs to phenolic substance and it has a characteristic absorption peak of polysaccharide residue.The physicochemical changes of theabrownin have a close connection with microbial growths,and mould,yeast and fungi played an important role in it.