CAJ | 학술논문

普洱茶固态发酵过程的实质是微生物代谢作用，而黑曲霉在代谢中为优势菌，对咖啡碱代谢产生巨大影响。以黑曲霉为单一菌种，分别接种到茶叶、茶汤和含咖啡碱的液态培养基，并测定不同发酵阶段嘌呤碱的含量。结果表明，黑曲霉对茶叶碱的影响大于可可碱，对可可碱的影响大于咖啡碱，在咖啡碱液态培养基发酵中，茶叶碱增加幅度最大，且与咖啡碱浓度存在正相关性。
보이다고태발효과정적실질시미생물대사작용，이흑곡매재대사중위우세균，대가배감대사산생거대영향。이흑곡매위단일균충，분별접충도다협、다탕화함가배감적액태배양기，병측정불동발효계단표령감적함량。결과표명，흑곡매대다협감적영향대우가가감，대가가감적영향대우가배감，재가배감액태배양기발효중，다협감증가폭도최대，차여가배감농도존재정상관성。
The essence of pu-erh tea solid-fermentation process is microbial metabolism , and Aspergillus niger is a dominant fungus in the metabolism and has a huge impact on caffeine metabolism .In this study, Aspergillus niger strains were inoculated into tea, tea infusion, and liquid medium containing caffeine , then the content of purine base at different stages of fermentation was de -termined .The results showed that Aspergillus niger had grater effect on theophylline than on theobromine , and greater effect on theo-bromine than on caffeine .In addition , during the liquid -fermentation of pure caffeine , theophylline content increased to a maxi-mum extent , and it was positively correlated with caffeine concentration .