食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 327 - 334

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043155

研究报告

冠突散囊菌发酵对苦水玫瑰花叶茶营养品质的影响

  • 刘红霞 ,
  • 杨文君 ,
  • 肖明
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  • 1(青海大学 农牧学院,青海 西宁,810016)
    2(青海省农林科学院农业农村部农产品质量安全风险评估实验室,青海 西宁,810016)
    3(畜牧兽医科学院,青海 西宁,810016)
第一作者:研究生(肖明副研究员为通信作者,E-mail:mhmdxiao@163.com)

收稿日期: 2025-04-28

  修回日期: 2025-07-02

  网络出版日期: 2026-03-17

基金资助

西宁市湟中区受污染耕地安全利用示范项目(K9923117)

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Influence of Eurotium cristatum fermentation on nutritional quality of Rosa sertata×Rosa rugosa leaf tea

  • LIU Hongxia ,
  • YANG Wenjun ,
  • XIAO Ming
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  • 1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)
    2(Laboratory of Agricultural Product Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China)
    3(Academy of Animal Husbandry and Veterinary Sciences, Xining 810016, China)

Received date: 2025-04-28

  Revised date: 2025-07-02

  Online published: 2026-03-17

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摘要

为提升苦水玫瑰花叶茶品质和其副产物的利用率,以青海省海东市互助县苦水玫瑰花叶茶为原料,分别采用未经发酵的、自然发酵的和经人工接种冠突散囊菌发酵的方式,研究冠突散囊菌在发酵后对苦水玫瑰花叶茶品质的影响。结果显示,冠突散囊菌发酵茶与另外2组处理组相比,多酚、总儿茶素、表没食子儿茶素没食子酸酯、表没食子儿茶素、茶黄素、游离氨基酸、蔗糖、葡萄糖和果糖等物质的含量显著性降低,分别降低了10.51%、70.69%、61.85%、89.29%、52.57%、9.71%、78.65%、56.04%和87.55%。其中表儿茶素没食子酸酯在3种不同处理的茶叶中均未检出,而总黄酮、儿茶素、表儿茶素、茶褐素等物质的含量显著性增加,分别增加了29.17%、79.04%、24.58%和83.48%。与未经发酵的苦水玫瑰花叶茶以及自然发酵的苦水玫瑰花叶茶相比,经过冠突散囊菌发酵的茶叶DPPH自由基清除能力、ABTS阳离子自由基清除能力和羟自由基清除能力分别提高了1.11%、2.77%和20.25%。综合来看,冠突散囊菌发酵能够有效降低茶叶中具有苦涩味的茶多酚含量,同时增加茶褐素、儿茶素等成分的含量,为苦水玫瑰花叶茶的发酵工艺优化提供了重要的理论支撑。

关键词： 冠突散囊菌; 发酵; 苦水玫瑰花叶茶; 营养品质; 抗氧化活性

本文引用格式

刘红霞 , 杨文君 , 肖明 . 冠突散囊菌发酵对苦水玫瑰花叶茶营养品质的影响[J]. 食品与发酵工业, 2026 , 52(4) : 327 -334 . DOI: 10.13995/j.cnki.11-1802/ts.043155

Abstract

This study aimed to enhance the quality of Rosa sertata×Rosa rugosa leaf tea and optimise the utilisation of its by-products.Utilising Rosa sertata×Rosa rugosa leaf tea from Huzhu county, Haidong city, Qinghai province as the raw material, this study investigated the impact of Eurotium cristatum fermentation on tea quality through three distinct fermentation methods, including unfermented, naturally fermented, and artificially inoculated with Eurotium cristatum.Results demonstrated that compared with the other two treatment groups, concentrations of polyphenols, total catechins, epigallocatechin gallate, epigallocatechin, theaflavin, free amino acids, sucrose, glucose, and fructose decreased significantly.The respective reductions were 10.51%, 70.69%, 61.85%, 89.29%, 52.57%, 9.71%, 78.65%, 56.04%, and 87.55%.Epicatechin gallate was detected across all treatments.Conversely, total flavonoids, catechin, epicatechin, and theabrownin increased significantly by 29.17%, 79.04%, 24.58%, and 83.48%, respectively.Compared with unfermented and naturally fermented Rosa sertata×Rosa rugosa leaf tea, Eurotium cristatum fermented tea exhibited enhanced DPPH free radical scavenging capacity (1.11%), ABTS cationic radical scavenging capacity (2.77%), and hydroxyl radical scavenging capacity (20.25%).Concurrently, it elevated theaflavin and catechin levels.This provides a theoretical foundation for optimising the fermentation process of Rosa sertata×Rosa rugosa leaf tea.

Key words： Eurotium cristatum; fermentation; Rosa sertata×Rosa rugosa leaf tea; nutritional quality; antioxidant activity

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