茶叶科学
茶葉科學
다협과학
2013年
5期
436-442
,共7页
李亚莉%秘鸣%魏珍珍%周红杰
李亞莉%祕鳴%魏珍珍%週紅傑
리아리%비명%위진진%주홍걸
γ-氨基丁酸(GABA)%GPT-5-11菌株%普洱茶%发酵
γ-氨基丁痠(GABA)%GPT-5-11菌株%普洱茶%髮酵
γ-안기정산(GABA)%GPT-5-11균주%보이다%발효
γ-aminobutyric acid(GABA)%Candida parapsilosis GPT-5-11%Pu-erh tea%fermentation
以晒青茶为原料，接种专利菌株近平滑假丝酵母（ Candida parapsilosis ） GPT-5-11（专利号：201010182948.5）发酵普洱茶。结果表明，接种菌株的普洱茶样品GABA含量为0.3052~1.5332 mg/g，显著高于对照0.0628~0.1047 mg/g，其中灭菌每翻接种液态菌的样品 GABA含量最高，为1.5332 mg/g，达到 GABA茶的标准。同时，接种该菌株进行发酵后，发酵茶样中的主要功能成分含量均较自然发酵茶叶中的含量高，具有传统普洱茶的品质风味，且在香气和滋味方面有自身的特点，滋味醇和、厚滑，香气纯正略带乳香。
以曬青茶為原料，接種專利菌株近平滑假絲酵母（ Candida parapsilosis ） GPT-5-11（專利號：201010182948.5）髮酵普洱茶。結果錶明，接種菌株的普洱茶樣品GABA含量為0.3052~1.5332 mg/g，顯著高于對照0.0628~0.1047 mg/g，其中滅菌每翻接種液態菌的樣品 GABA含量最高，為1.5332 mg/g，達到 GABA茶的標準。同時，接種該菌株進行髮酵後，髮酵茶樣中的主要功能成分含量均較自然髮酵茶葉中的含量高，具有傳統普洱茶的品質風味，且在香氣和滋味方麵有自身的特點，滋味醇和、厚滑，香氣純正略帶乳香。
이쇄청다위원료，접충전리균주근평활가사효모（ Candida parapsilosis ） GPT-5-11（전리호：201010182948.5）발효보이다。결과표명，접충균주적보이다양품GABA함량위0.3052~1.5332 mg/g，현저고우대조0.0628~0.1047 mg/g，기중멸균매번접충액태균적양품 GABA함량최고，위1.5332 mg/g，체도 GABA다적표준。동시，접충해균주진행발효후，발효다양중적주요공능성분함량균교자연발효다협중적함량고，구유전통보이다적품질풍미，차재향기화자미방면유자신적특점，자미순화、후활，향기순정략대유향。
Sun-dried green tea was fermented by inoculation of Candida parapsilosis GPT-5-11. HPLC analysis showed that the contents of GABA in fermented tea samples inoculated GPT-5-11 yeast were 0.3052~1.5332 mg/g, and significantly higher than that in control fermented tea samples. The content of GABA in fermented sample No. 7 was 1.5332 mg/g, and it meets the Japanese standards of GABA tea. Chemical analysis and sensory evaluation showed that the content of chemical components of samples fermented with GPT-5-11 yeast were higher than those of the controls, and have special features in aroma and color as well as the characteristics of traditional pu-erh tea.
