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当前位置: 首页 > 文章 > 金花菌发酵甜茶生化品质及抗氧化活性分析 茶叶通讯 2019,46 (3) 318-322
Position: Home > Articles > Analysis of Biochemical Quality and Antioxidant Activity of Sweet Tea Fermented by Eurotium cristatum Journal of Tea Communication 2019,46 (3) 318-322

金花菌发酵甜茶生化品质及抗氧化活性分析

作  者：
朱雯;马煜明;曾莉;胡斌;刘亚楠;周立亭;陈明珠
单  位：
武夷学院;浙江茗皇天然食品开发股份有限公司;华中农业大学园艺林学学院
关键词：
甜茶;金花菌发酵;生化品质;抗氧化活性
摘  要：
为探究金花菌发酵对甜茶生化品质及抗氧化活性的影响,分别测定比较了未发酵甜茶和金花菌发酵甜茶的生化成分含量、总氧化活性、清除羟自由基活性和DPPH自由基清除活性。结果表明:与未发酵甜茶相比,金花菌发酵甜茶中游离氨基酸和可溶性糖的含量显著下降(p<0.05),茶多酚和黄酮的含量显著升高(p<0.05),而水浸出物含量没有显著变化(p>0.05);金花菌发酵甜茶的总抗氧化活性显著性提升(p<0.05),但清除羟自由基活性与DPPH自由基清除活性均显著下降(p<0.05)。
译  名：
Analysis of Biochemical Quality and Antioxidant Activity of Sweet Tea Fermented by Eurotium cristatum
作  者：
ZHU Wen;MA Yu-ming;ZENG Li;HU Bing;LIU Ya-nan;ZHOU Li-ting;CHEN Ming-zhu;College of Horticulture and Forestry, Huazhong Agricultural University;Zhejiang Minghuang Natural Food Development Co., Ltd.;College of Tea and Food, Wuyi University;
关键词：
Sweet tea;;Eurotium cristatum fermentation;;Biochemical quality;;Antioxidant activity
摘  要：
In order to explore the effects of Eurotium cristatum fermentationing on the biochemical quality and antioxidant activity of sweet tea, the contents of biochemical components, total oxidative activity, hydroxyl radical scavenging activity and DPPH radical scavenging activity of unfermented sweet tea and Eurotium cristatum fermented sweet tea, were determined and compared respectively. The results showed that the contents of free amino acid and soluble sugar in sweet tea fermented by Eurotium cristatum were ignificantly lower than those of unfermented sweet tea(p<0.05), the contents of tea polyphenols and flavonoids were significantly higher(p<0.05), while the content of water extract did not change significantly(p>0.05).The total antioxidant activity of sweet tea fermented by Eurotium cristatum increased significantly(p<0.05), but the scavenging activity of hydroxyl radical and DPPH radical decreased significantly(p<0.05).

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