食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 222 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045325

研究报告

多菌种协同发酵对桑叶茶风味品质及生物活性成分的影响

  • 梁秀华 ,
  • 何秀玲 ,
  • 王咪 ,
  • 葛松涛 ,
  • 闻语嫣 ,
  • 江允熙 ,
  • 乐尚坤 ,
  • 董利宁 ,
  • 林杰
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  • 1(浙江农林大学 茶学与茶文化学院,浙江 杭州,311300)
    2(绍兴市经济作物技术推广中心,浙江 绍兴,312000)
    3(新昌大佛龙井制作技艺传承创新工作室,浙江 新昌,312500)
    4(浙江省农业科学院蚕桑与茶叶研究所,浙江 杭州,310021)
    5(浙江工业职业技术学院 黄酒学院,浙江 绍兴,312000)
    6(绍兴炬祥农业科技有限公司,浙江 新昌,312500)
第一作者:硕士,高级农艺师(林杰副教授为通信作者,E-mail:linjie@zafu.edu.cn)

收稿日期: 2025-11-28

  修回日期: 2026-01-04

  网络出版日期: 2026-06-15

基金资助

浙江省蚕桑产业技术项目(浙农科发〔2024〕9号);浙江省科技特派员项目(浙科发才〔2025〕15号);绍兴市科技特派员项目(绍市科〔2024〕6号)

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Effects of multi-strain synergistic fermentation on flavor quality and bioactive components of mulberry leaf tea

  • LIANG Xiuhua ,
  • HE Xiuling ,
  • WANG Mi ,
  • GE Songtao ,
  • WEN Yuyan ,
  • JIANG Yunxi ,
  • LE Shangkun ,
  • DONG Lining ,
  • LIN Jie
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  • 1(College of Tea Science and Tea Culture, Zhejiang A&F University, Hangzhou 311300, China)
    2(Shaoxing Economic Crops Technology Extension Center, Shaoxing 312000, China)
    3(Studio for Heritage and Innovation in Dafolongjing Tea Production, Xinchang 312500, China)
    4(Sericulture and Tea Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
    5(College of Huangjiu, Zhejiang Industry Polytechnic College, Shaoxing 312000, China)
    6(Shaoxing Juxiang Agricultural Technology Co. Ltd., Xinchang 312500, China)

Received date: 2025-11-28

  Revised date: 2026-01-04

  Online published: 2026-06-15

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摘要

微生物发酵对桑叶茶的品质形成具有显著影响。为探究多菌种协同发酵对桑叶茶生物活性成分与风味品质的影响,该研究以桑叶绿茶为原料,分别采用直投式乳酸菌混合发酵(FL)与乳酸菌-酿酒酵母顺序发酵(FLS)2种协同发酵模式,以未发酵(NF)与自然发酵(FNL)为对照。采用计算机视觉分析、生物活性成分测定和顶空固相微萃取-气相色谱-质谱联用等技术,系统解析桑叶在发酵过程中的品质与成分变化,并通过正交偏最小二乘判别分析与相对气味活度值(relative odor activity values,ROAV)筛选关键差异挥发性成分。结果表明,多菌种协同发酵(FL、FLS)有效消除了桑叶青草味,茶汤色泽转为嫩黄明亮,并形成酸菜香、泡菜香和菌香等复合香型;发酵处理显著提升了总生物碱、1-脱氧野尻霉素(1-deoxynojirimycin,DNJ)和γ-氨基丁酸(γ-aminobutyric acid,GABA)等功能成分含量,其中FL的DNJ含量最高,FLS的GABA含量最为突出,但总黄酮与总多酚含量有所降低;挥发性成分分析表明,与NF及FNL相比,FL与FLS的挥发性物质种类与总量均显著增加;基于ROAV分析,从所有样品中共鉴定出3-辛烯-2-酮、(E)-2-壬烯醛等9种关键香气物质,并明确其香型贡献。该研究阐明了多菌种协同发酵对桑叶茶风味特征与功能成分的调控效应,可为高品质桑叶茶的开发提供理论依据。

关键词： 多菌种协同发酵; 桑叶茶; 生物活性成分; 挥发性物质

本文引用格式

梁秀华 , 何秀玲 , 王咪 , 葛松涛 , 闻语嫣 , 江允熙 , 乐尚坤 , 董利宁 , 林杰 . 多菌种协同发酵对桑叶茶风味品质及生物活性成分的影响[J]. 食品与发酵工业, 2026 , 52(10) : 222 -229 . DOI: 10.13995/j.cnki.11-1802/ts.045325

Abstract

Microbial fermentation plays a critical role in the quality formation of mulberry leaf tea.To investigate the effects of multi-strain synergistic fermentation on bioactive components and flavor quality, mulberry leaf green tea was used as the raw material.Two multi-strain synergistic strategies were applied:direct mixed fermentation with lactic acid bacteria (FL) and sequential fermentation with lactic acid bacteria followed by Saccharomyces cerevisiae (FLS).Unfermented tea (NF) and naturally fermented tea (FNL) served as controls.Changes in quality attributes and chemical composition of mulberry leaves during fermentation were systematically characterized using computer vision analysis, determination of bioactive compounds, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).Key differential volatile components were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity values (ROAV).The results showed that multi-strain synergistic fermentation (FL and FLS) effectively eliminated grassy odors, produced a bright light-yellow infusion, and generated complex aroma profiles characterized by sauerkraut-like, kimchi-like, and microbial notes.Fermentation significantly increased the contents of total alkaloids, 1-deoxynojirimycin (DNJ), and γ-aminobutyric acid (GABA).The highest DNJ content was observed in FL, while FLS exhibited the greatest accumulation of GABA.In contrast, total flavonoid and total polyphenol contents decreased after fermentation.Volatile analysis indicates that, compared with NF and FNL, both the diversity and total concentration of volatile compounds increased markedly in FL and FLS.Based on ROAV analysis, a total of nine key aroma compounds, including 3-octen-2-one and (E)-2-nonenal, were identified from all samples, and their contributions to aroma formation were clarified.This study demonstrates that multi-strain synergistic fermentation effectively modulates flavor characteristics and functional components of mulberry leaf tea, providing a theoretical basis for the development of high-quality fermented mulberry leaf tea products.

Key words： multi-strain synergistic fermentation; mulberry leaf tea; bioactive components; volatile compounds

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