Analysis on the Main Active Components and Antioxidant Activity of Tieguanyin Tea Fermentation by <i>Eurotium cristatum</i>

ZOU Jinmei; SONG Zongren; CAI Dongling; CAI Binya; ZHANG Jinghu; ZHANG Guoguang

doi:10.13386/j.issn1002-0306.2021020174

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 369-375. > DOI: 10.13386/j.issn1002-0306.2021020174

ZOU Jinmei, SONG Zongren, CAI Dongling, et al. Analysis on the Main Active Components and Antioxidant Activity of Tieguanyin Tea Fermentation by Eurotium cristatum[J]. Science and Technology of Food Industry, 2021, 42(22): 369−375. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020174.

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Analysis on the Main Active Components and Antioxidant Activity of Tieguanyin Tea Fermentation by Eurotium cristatum

ZOU Jinmei^{1, 2,},
SONG Zongren^{1, 2},
CAI Dongling¹,
CAI Binya¹,
ZHANG Jinghu^{1, 2},
ZHANG Guoguang^{1, 2, ,}

1.
School of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
2.
Fujian Provincial University Key Laboratory of Fujian and Taiwan Garden Plants, Zhangzhou 363000, China

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Received Date: February 23, 2021
Available Online: September 12, 2021

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Abstract

Abstract

In order to improve the utilization rate of fresh leaves of Tieguanyin tea, Eurotium cristatum was inoculated to Tieguanyin tea for solid-state fermentation, and the changes of chemical composition and antioxidant activity in tea leaves after fermentation were investigated. Results showed that, the ingredient in tea, such as polyphenols, epigallocatechin gallate (EGCG), (−)-epicatechin gallate(ECG), theaflavins, free amino acid, maltose, sucrose and fructose content were significantly lower(P<0.05) after fermentation. In detail, EGCG and ECG decreased by 92.2% and 88.1%, respectively. Flavonoid, (−)-epigallocatechin (EGC), catechin (+C), L-epicatechin (EC), total sugar, glucose, triterpenes, thearubigins and theabrownins content significantly increased(P<0.05), and theabrownins increased by 68.4%. Compared with the control group, the total reducing ability, Fe³⁺ reducing ability, DPPH, ABTS⁺ and hydroxyl radicals scavenging ability of the fermentation group maintained strong ability. The solid fermentation by E. cristatum reduced the amount of tea polyphenols in the leaves, which added a bit of bitterness to the tea, and increased the total sugar, thearubigins, theabrownins, EGC, +C, EC and other components, thus improved the quality of Tieguanyin tea. The study would lay an experimental basis for the effective utilization of fresh Tieguanyin tea leaves.
- Tieguanyin tea,
- Eurotium cristatum,
- solid fermentation,
- polyphenol,
- flavonoid,
- tea pigment,
- antioxidant activity

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References (32)

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