工业微生物2018，Vol.48Issue(1)：14-21,8.DOI:10.3969/j.issn.1001-6678.2018.01.003
牛樟芝发酵碎红茶及其特性研究
Research on characteristics of black tea fermented by Antrodia camphorata
摘要
Abstract
Antrodia camphorata is a higher medicinal fungus with strong fragrance and good liver protection function.The characteristics of crushed black tea fermented by A.camphorata 29 were investigated.The powder of highland barley could promote mycelia growth of A.camphorata 29 in crushed black tea.The volatile components of fermented tea were analyzed by GC-MS,which contained 69 kinds of flavor components,mainly such as 23 aldehydes,14 alcohols,13 ketones,4 esters,4 furans,3 pyrazine and 5 other compounds.Meanwhile,the activity of water extract of fermented tea was tested by HepG2 cell.The results indicated that water extract could prevent the alcohol from damaging HepG2 cell effectively.Compared with control group,the rate of cell survival was increased by 230％ and morphology,adherent properties of HepG2 cell were improved significantly.关键词
牛樟芝/碎红茶/发酵/HpeG2/风味Key words
Antrodia camphorata/crushed black tea/fermentation/HepG2/flavor compound引用本文复制引用
刘晓凤,王召初,高昊峰,张尧,王光强,熊智强,张汇,艾连中,夏永军..牛樟芝发酵碎红茶及其特性研究[J].工业微生物,2018,48(1):14-21,8.基金项目
上海市自然科学基金项目(15ZR1428900) （15ZR1428900）
2015年上海市闵行区产学研合作项目(2015MH179) （2015MH179）
上海市大学生创新创业训练计划项目(SH2017142). （SH2017142）
