中国食物与营养2026，Vol.32Issue(3)：32-39,8.
冠突散囊菌发酵杜仲叶茶工艺优化及抗氧化特性分析
Process Optimization and Antioxidant Activity Analysis of Eurotium cristatum Fermented Eucommia ulmoides Oliv.Leaf Tea
摘要
Abstract
[Objective]Optimize the fermentation process conditions of Echinopsis dendrobiophylla on Eucommia ulmoides Oliv.leaf tea and study its antioxidant activity.[Method]Taking Eucommia ulmoides leaf tea material and Eurotium cristatum were inoculated into the fermentation leaf.Using the comprehensive score of chlorogenic acid content and sensory evaluation score as an index,fermentation process conditions were optimized by single factor test and response surface test,and the antioxidant activity of the fermented leaf tea was determined by DPPH method ABTS.[Result]The optimum fermentation process conditions are inocula-tion amount of Eurotium cristatum 5%,moisture content 35%,fermentation temperature 30℃,and the fermentation time 7 d.Under this condition,the comprehensive evaluation index of fermentation tea can reach 95.25.When the concentration of fermentation tea extract was 2.5 mg/mL,its DPPH free radical scaving ability and ABTS free radical scavenging ability were 52.69%and 75.65%,respectively.[Conclusion]The research work provides theoretical guidance for the fermentation of Eucommia ulmoides leaf tea by Eurotium cristatum.关键词
杜仲叶/冠突散囊菌/发酵/抗氧化Key words
Eucommia ulmoides Oliv.Leaf/Eurotium cristatum/fermentation/antioxidant引用本文复制引用
王乐,张培旗,纵伟..冠突散囊菌发酵杜仲叶茶工艺优化及抗氧化特性分析[J].中国食物与营养,2026,32(3):32-39,8.基金项目
河南省市场监督管理局科技计划项目(项目编号:2022SJ16). （项目编号:2022SJ16）
