食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 122 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035607

研究报告

铁观音中降解β-胡萝卜素菌株的筛选及其陈香提升应用

  • 杨小雪 ,
  • 彭政 ,
  • 蒋心怡 ,
  • 陈成聪 ,
  • 蔡宗敏 ,
  • 陈晓兰 ,
  • 张娟
展开
  • 1(江南大学,工业生物技术教育部重点实验室,江苏 无锡,214122)
    2(江南大学,未来食品科学中心,江苏 无锡,214122)
    3(福建安溪铁观音集团股份有限公司,福建 泉州,362441)
第一作者:硕士研究生(张娟教授为通信作者,E-mail:zhangj@jiangnan.edu.cn)

收稿日期: 2023-03-24

  修回日期: 2023-05-01

  网络出版日期: 2024-04-17

基金资助

福建省区域发展重点研发项目(2022N3012);南平市科技重大专项“揭榜挂帅”项目(N2021A001)

收起

Screening of β-carotene-degrading strains in Tieguanyin and its application in aged aroma enhancement

  • YANG Xiaoxue ,
  • PENG Zheng ,
  • JIANG Xinyi ,
  • CHEN Chengcong ,
  • CAI Zongmin ,
  • CHEN Xiaolan ,
  • ZHANG Juan
Expand
  • 1(Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China)
    2(Science Center for Future Foods, Jiangnan University, Wuxi 214122, China)
    3(Fujian Anxi Tiekuanyin Group Co.Ltd., Quanzhou 362441, China)

Received date: 2023-03-24

  Revised date: 2023-05-01

  Online published: 2024-04-17

Fold

摘要

陈香型铁观音具有独特陈香风味,但其自然陈化周期漫长,提高铁观音的陈香品质并缩短陈化周期具有重要的经济和文化价值。从铁观音中筛选获得3株具有β-胡萝卜素降解能力的菌株并鉴定为Aspergillus niger (HA)、Bacillus velezensis (Hb)、Saccharopolyspora gregorii (Hc),它们的降解率分别为94.54%、72.97%、61.26%。将菌株投入茶叶进行强化发酵,并测定发酵结束后茶叶的挥发性物质含量和感官品评得分。结果表明,HA和Hb发酵茶样含量提升幅度最大的是酮类化合物,分别提升了128.12%和109.38%;Hc发酵茶样醛类化合物提升幅度最大为61.11%,发酵茶样中的类胡萝卜素降解产物总量也分别提升了1.6、1.4、1.3倍。发酵茶样总体评价均高于对照,同时HA发酵茶样的甜香得分提高,Hb发酵茶样的果香得分提高,Hc发酵茶样的甜香和陈香得分提高。该研究筛选出一株降解β-胡萝卜素的Saccharopolyspora gregorii,成功在短期内实现了铁观音陈香品质的提升。

关键词： 铁观音; 陈香; β-胡萝卜素; 强化发酵; 挥发性化合物; 感官品评

本文引用格式

杨小雪 , 彭政 , 蒋心怡 , 陈成聪 , 蔡宗敏 , 陈晓兰 , 张娟 . 铁观音中降解β-胡萝卜素菌株的筛选及其陈香提升应用[J]. 食品与发酵工业, 2024 , 50(6) : 122 -129 . DOI: 10.13995/j.cnki.11-1802/ts.035607

Abstract

Aged Tieguanyin has a unique aged aroma, but its natural aging period is long.It is of great economic and cultural value to improve the aged aroma quality and shorten the aging period of Tieguanyin.Three strains with β-carotene-degrading ability were selected from Tieguanyin and identified as Aspergillus niger (HA), Bacillus velezensis (Hb), and Saccharopolyspora gregorii (Hc), and their degradation rates were 94.54%, 72.97% and 61.26% respectively.The strains were put into tea for enhanced fermentation, and the volatile compounds content and sensory evaluation scores were determined after fermentation.Results showed that the content of ketones in HA and Hb fermented tea samples increased the most, by 128.12% and 109.38%, respectively, and the content of aldehydes in Hc fermented tea sample increased the most by 61.11%.The total content of carotenoid degradation products in HA, Hb, and Hc fermented tea samples also increased by 1.6, 1.4, and 1.3 times respectively.The overall evaluation scores of fermented tea samples were higher than that of the control.Meanwhile, the score of sweetness aroma of HA fermented tea sample, fruit aroma of Hb fermented tea sample, and sweetness and aged aroma of Hc fermented tea sample increased.This study screened out a strain of Saccharopolyspora gregorii, which degraded β-carotene, and successfully improved the aged aroma quality of Tieguanyin in a short time.

Key words： Tieguanyin; aged aroma; β-carotene; enhanced fermentation; volatile compounds; sensory evaluation

参考文献

[1] 谢辉煌. 陈香型铁观音烘焙及贮存关键技术的研究[J].中国茶叶加工, 2022 (2):22-26.
XIE H H.Research on the key technology of baking and storage of aging Tieguanyin[J].China Tea Processing, 2022 (2):22-26.
[2] 查旻昱, 吴悠, 张梁.茶叶中挥发性香气物质研究进展[J].食品安全质量检测学报, 2020, 11(13):4298-4303.
ZHA M Y, WU Y, ZHANG L.Research advances on volatile aroma compounds of tea[J].Journal of Food Safety and Quality, 2020, 11(13):4298-4303.
[3] 陈丽, 叶玉龙, 王春燕, 等.茶叶中类胡萝卜素香气前体研究进展[J].食品与发酵工业, 2019, 45(5):266-273.
CHEN L, YE Y L, WANG C Y, et al. Research progress on carotenoid aroma precursors in tea[J]. Food and Fermentation Industries, 2019, 45(5): 266-273.
[4] TAO M, XIAO Z P, HUANG A, et al.Effect of 1-20 years storage on volatiles and aroma of Keemun congou black tea by solvent extraction-solid phase extraction-gas chromatography-mass spectrometry[J].LWT, 2021, 136:110278.
[5] DAI Q Y, JIN H Z, GAO J, et al.Investigating volatile compounds′ contributions to the stale odour of green tea[J].International Journal of Food Science and Technology, 2020, 55(4):1606-1616.
[6] LV S D, WU Y S, LI C W, et al.Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods[J].Journal of Agricultural and Food Chemistry, 2014, 62(8):1810-1818.
[7] 王秋霜, 吴华玲, 凌彩金, 等.普洱茶理化品质及特征“陈香”物质基础研究[J].食品工业科技, 2017, 38(5):308-314.
WANG Q S, WU H L, LING C J, et al.Research of physical and chemical quality and characteristic ‘Chenxiang’ material basis of pu-erh Tea[J].Science and Technology of Food Industry, 2017, 38(5):308-314.
[8] 朱明明, 樊明涛, 何鸿举.类胡萝卜素降解方式的研究进展[J].食品科学, 2017, 38(11):308-317.
ZHU M M, FAN M T, HE H J.Advances in methods for the degradation of carotenoids[J].Food Science, 2017, 38(11):308-317.
[9] 蔡程晨. 生物转化类胡萝卜素菌株的筛选及其在芒果汁中应用研究[D].海口:海南大学, 2022.
CAI C C.Screening of biotransforming carotenoids strain and its application in mango juice[D].Haikou:Hainan University, 2022.
[10] 田争福, 申鹏森, 赵璐, 等.类胡萝卜素降解对枸杞酒特征香气的影响[J].食品与生物技术学报, 2022, 41(9):78-84.
TIAN Z F, SHEN P S, ZHAO L, et al.Effect of carotenoid degradation on characteristic aroma of wolfberry wine[J].Journal of Food Science and Biotechnology, 2022, 41(9):78-84.
[11] 冯琳, 龚自明, 郑鹏程, 等.茶类胡萝卜素研究进展[J].植物科学学报, 2018, 36(6):899-905.
FENG L, GONG Z M, ZHENG P C, et al.Advances in studies on carotenoids in Camellia sinensis[J].Plant Science Journal, 2018, 36(6):899-905.
[12] 段焰青, 杜刚, 党立志, 等.纸葡萄穗霉降解β-胡萝卜素的产香研究[J].中国酿造, 2017, 36(5):105-108.
DUAN Y Q, DU G, DANG L Z, et al.Aroma production with β-carotene degraded by Stachybotrys chartarum[J].China Brewing, 2017, 36(5):105-108.
[13] 龙章德, 王敏, 薛云, 等.烟叶中β-胡萝卜素高效降解菌株的筛选鉴定及发酵条件优化[J].轻工学报, 2022, 37(4):86-93.
LONG Z D, WANG M, XUE Y, et al.Screening and identifying of β-carotene degrading strains from tobacco leaves and its optimization of fermentation conditions[J].Journal of Light Industry, 2022, 37(4):86-93.
[14] ZHANG H, WANG J J, ZHANG D D, et al.Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale[J].Food Chemistry, 2021, 342:128175.
[15] LV H P, ZHONG Q S, LIN Z, et al.Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry, 2012, 130(4):1074-1081.
[16] 吴冬冬, 张建丽.糖多孢菌属的多相分类[J].微生物学杂志, 2007, 27(1):55-58.
WU D D, ZHANG J L.Polyphasic taxonomy of Saccharopolyspora[J].Journal of Microbiology, 2007, 27(1):55-58.
[17] 张彩文, 程坤, 张欣, 等.贝莱斯芽胞杆菌(Bacillus velezensis)分类学及功能研究进展[J].食品与发酵工业, 2019, 45(17):258-265.
ZHANG C W, CHENG K, ZHANG X, et al.Taxonomy and functions of Bacillus velezensis:A review[J].Food and Fermentation Industries, 2019, 45(17):258-265.
[18] 陈林, 林清霞, 张应根, 等.不同风味类型铁观音乌龙茶香气组成化学模式识别研究[J].茶叶科学, 2018, 38(3):253-262.
CHEN L, LIN Q X, ZHANG Y G, et al.Aroma profiling of Tieguanyin Oolong tea with different flavor characteristics based on chemical pattern recognition[J].Journal of Tea Science, 2018, 38(3):253-262.
[19] 姚红, 尹小庆, 颜宇鸽, 等.鲊辣椒生香酵母的分离筛选鉴定及其应用研究[J].食品与发酵工业, 2023, 49(17):145-152.
YAO H, YIN X Q, YAN Y G, et al.Application of an aroma-producing yeast isolated from natural fermented Zha-chili[J].Food and Fermentation Industries, 2023, 49(17):145-152.
[20] 曲媛媛, 戴春晓, 张旭旺, 等.吲哚-种间及跨界信号分子新成员[J].生物工程学报, 2019, 35(11):2177-2188.
QU Y Y, DAI C X, ZHANG X W, et al.A new interspecies and interkingdom signaling molecule-Indole[J].Chinese Journal of Biotechnology, 2019, 35(11):2177-2188.
[21] AHRAZEM O, GÓMEZ-GÓMEZ L, RODRIGO M J, et al.Carotenoid cleavage oxygenases from microbes and photosynthetic organisms:Features and functions[J].International Journal of Molecular Sciences, 2016, 17(11):1 781.
[22] 晁江涛, 曹建敏, 吴新儒, 等.烤烟特征香韵品系8号清甜香韵的形成机制研究[J].中国烟草科学, 2022, 43(6):82-87.
CHAO J T, CAO J M, WU X R, et al.Study on the formation of fresh-sweet flavor in tobacco mutant T8[J].Chinese Tobacco Science, 2022, 43(6):82-87.
[23] 吕想, 高甜甜, 刘伟, 等. 基于GC-IMS分析非酿酒酵母与酿酒酵母混合发酵脐橙酒挥发性香气成分[J]. 食品工业科技, 2023, 44(17): 139-148.
LYU X, GAO T T, LIU W, et al. Analysis of volatile aroma components of navel orange wine produced by mixed fermentation of non Saccharomyces cerevisiae and Saccharomyces cerevisiae based on GC-IMS[J]. Science and Technology of Food Industry, 2023, 44(17): 139-148.
[24] 温立香, 张芬, 何梅珍, 等.陈香六堡茶品质特征及香气质量评价方法建立[J].食品工业科技, 2021, 42(2):230-236.
WEN L X, ZHANG F, HE M Z, et al.Quality characteristics of stale flavor Liupao teas and establishment for evaluation method of aroma quality[J].Science and Technology of Food Industry, 2021, 42(2):230-236.
[25] 王梦倩, 盛玉泊, 范怡航, 等.不同仓储条件下普洱茶关键成分分析及品质评价[J].食品研究与开发, 2022, 43(16):35-43.
WANG M Q, SHENG Y B, FAN Y H, et al.Key components and quality evaluation of Pu-erh Tea with different storage conditions[J].Food Research and Development, 2022, 43(16):35-43.
[26] MENDES-PINTO M M.Carotenoid breakdown products the-norisoprenoids-in wine aroma[J].Archives of Biochemistry and Biophysics, 2009, 483(2):236-245.
[27] LIANG M H, HE Y J, LIU D M, et al.Regulation of carotenoid degradation and production of apocarotenoids in natural and engineered organisms[J].Critical Reviews in Biotechnology, 2021, 41(4):513-534.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司