四川轻化工大学学报（自然科学版）2024，Vol.37Issue(3)：17-26,10.DOI:10.11863/j.suse.2024.03.03
强化发酵藏茶的工艺优化及品质评价
Process Optimization and Quality Evaluation of Enhanced Fermented Tibetan Tea
摘要
Abstract
The objective of this study is to optimize the technological parameters of Bacillus licheniformis enhanced fermentation of Tibetan tea,and to investigate its antioxidant activity in vitro and aroma components.On the basis of single factor experiment,with fermentation temperature,fermentation time and inoculation amount as the influencing factors and total antioxidant value as the evaluation index,orthogonal experiment has been used to optimize the fermentation process,and the differences of total antioxidant capacity,ABTS free radical scavenging ability,total phenolic content,flavonoids content and aroma composition between intensive fermented Tibetan tea and natural fermented Tibetan tea are compared.The results show that the total antioxidant capacity and ABTS free radical scavenging capacity of enhanced fermented Tibetan tea are 8.09 and 2.48 times as much as those of natural fermented Tibetan tea,respectively,when the fermentation temperature is 37℃,fermentation time is 3 d and inoculation amount is 1.0%.Meanwhile,the polyphenol content of intensive fermented Tibetan tea is increased,which is 1.35 times as much as that of natural fermented Tibetan tea,while the flavonoid content of intensive fermented Tibetan tea is decreased,which is only 54%of that of natural fermented Tibetan tea.Solid phase microextraction technology and gas chromatography-mass spectrometry(GC-MS)hyphenated technology detect that the number of aroma substances in enhanced fermentation Tibetan tea is more than that in natural fermentation,and the aroma substances increase by 15 kinds,and the contents of ketone,alcohol,aldehyde and acid are higher than those in natural fermentation Tibetan tea.The results show that the enhanced fermentation of bacillus licheniformis could improve the antioxidant capacity and aroma components of Tibetan tea,even effectively improve the quality of Tibetan tea.关键词
藏茶/地衣芽孢杆菌/强化发酵/工艺优化/抗氧化Key words
Tibetan tea/Bacillus licheniformis/enhanced fermentation/process optimization/antioxidant分类
轻工纺织引用本文复制引用
祝辉,李林娟,甘甜,程铁辕,王凝..强化发酵藏茶的工艺优化及品质评价[J].四川轻化工大学学报（自然科学版）,2024,37(3):17-26,10.基金项目
四川省科技计划项目(2020YFH0130) （2020YFH0130）
四川轻化工大学校级项目(2019RC29) （2019RC29）
四川省大学生创新创业训练计划项目(202310622022 （）
S202210622023 （）
cx2021140) （）
