茶鲜叶悬浮发酵中TSs和TFs的形成机理研究

doi:10.11924/j.issn.1000-6850.2014-0168

中国农学通报 ›› 2014, Vol. 30 ›› Issue (22): 140-147.doi: 10.11924/j.issn.1000-6850.2014-0168

所属专题：生物技术；园艺

茶鲜叶悬浮发酵中TSs和TFs的形成机理研究

徐斌江和源薛金金刘千录张建勇王岩

收稿日期:2014-01-16 修回日期:2014-03-12 出版日期:2014-08-05 发布日期:2014-08-05
基金资助:
农业技术试验示范项目“夏秋茶加工技术示范推广”(A8289)；浙江省三农六方科技协作计划项目“夏秋茶鲜叶发酵制备高品质速溶红茶的产业化加工技术研究”(2011006)。

Forming Mechanism of TSs and TFs in Tea Fresh Leaf Suspension Fermentation

Received:2014-01-16 Revised:2014-03-12 Online:2014-08-05 Published:2014-08-05

摘要/Abstract

摘要： 为研究茶鲜叶悬浮发酵生产速溶红茶中TSs和TFs含量和种类的变化，根据其工艺要求，以HPLC测定的聚酯型儿茶素(theasinensins，TSs)、茶黄素(theaflavins，TFs)为指标，分别对选取的4个影响因子（通氧速率、细胞破碎率、温度、料液比）进行单因素实验。结果表明：通氧速率0.8 L/min以上，TSs的生成含量会随着通氧速率的增大而降低，而TFs的量则变化不显著；破碎率60 s以上，TSs的含量差异不显著，而TFs的生成量是随着破碎率的增大而减少；温度各水平在TSs的生成上没有显著差异，而25℃以上，TFs的生成含量和温度负相关；TSs的生成含量会随着料液比的增大而增大，但是在一定浓度范围内(75~125 mg/mL)，TSs、TFs含量的增长并不显著。

关键词: 生物信息学分析, 生物信息学分析

Abstract: In order to study the variation of contents and variety on TSs and TFs, This study was based on its process requirement and the content of TSs, TFs were detected by using HPLC, four effective factors, namely, oxygen rate , fresh tea leaves broken rate, temperature , solid-liquid ratio,were investigated in this paper by single factor single factor experiments. The results showed that: when the level of oxygen rate to a certain degree(over 0.8L.min-1), the content of TSs generally become more prominent as the oxygen rate increases, but there were no obvious changes in the content of TFs; Up to a certain level of broken rate(60s), there were no obvious changes in the content of TSs, the content of TSs is a increasing tendency with the decreasing of the broken rate; As for levels of temperature, there were no obvious changes in the TFs content, over 25℃, TFs content was negatively correlated with temperature; The content of TSs increased with the increase of solid-liquid ratio, but the increasing of TSs and TFs content were not significant in a certain range (75～125mg?ml-1).

徐斌江和源薛金金刘千录张建勇王岩. 茶鲜叶悬浮发酵中TSs和TFs的形成机理研究[J]. 中国农学通报, 2014, 30(22): 140-147.

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茶鲜叶悬浮发酵中TSs和TFs的形成机理研究

Forming Mechanism of TSs and TFs in Tea Fresh Leaf Suspension Fermentation

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