Citation: | YANG Yihuan, YU Lijun, HE Junhui, et al. Effect of Fungal-fermentation Process on Flavor Quality in Different Grades Vine Tea[J]. Science and Technology of Food Industry, 2022, 43(17): 87−94. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110335. |
[1] |
ZHANG Q, ZHAO Y, ZHANG M, et al. Recent advances in research on vine tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds[J]. J Pharm Anal,2021,11(5):555−563. doi: 10.1016/j.jpha.2020.10.002
|
[2] |
LI H, LI Q, LIU Z, et al. The versatile effects of dihydromyricetin in health[J]. Evid Based Complement Alternat Med,2017,2017:1053617.
|
[3] |
ZHANG J, CHEN Y, LUO H, et al. Recent update on the pharmacological effects and mechanisms of dihydromyricetin[J]. Front Pharmacol,2018,25(9):1204.
|
[4] |
赵仁亮, 谭吉慧, 卢秦华, 等. 茯砖茶发花微生物生物学特性研究[J]. 茶叶科学,2016,36(2):160−168. [ZHAO Renliang, TAN Jihui, LU Qinhua, et al. Biological characterization of fungi involved in Fu brick tea fermentation[J]. Journal of Tea Science,2016,36(2):160−168. doi: 10.3969/j.issn.1000-369X.2016.02.007
ZHAO Renliang, TAN Jihui, LU Qinhua, et al. Biological characterization of fungi involved in Fu brick tea fermentation[J]. Journal of Tea Science, 2016, 36(2): 160-168. doi: 10.3969/j.issn.1000-369X.2016.02.007
|
[5] |
李适, 龚雪, 刘仲华, 等. 冠突散囊菌对茶叶品质成分的影响研究[J]. 菌物学报,2014,33(3):713−718. [LI Shi, GONG Xue, LIU Zhonghua, et al. The qualitative component conversion in dark tea after colonization of Eurotium cristatum strains[J]. Mycosystema,2014,33(3):713−718.
LI Shi, GONG Xue, LIU ZhongHua, et al. The qualitative component conversion in dark tea after colonization of Eurotium cristatum strains[J]. Mycosystema, 2014, 33(3): 713-718.
|
[6] |
杨立娜, 吴凯为, 徐清莹, 等. 冠突散囊菌发酵对荔枝草茶主要成分及风味的影响[J]. 食品与发酵工业,2019,45(13):121−125. [YANG Lina, WU Kaiwei, XU Qingying, et al. Effects of Eurotium cristatum fermentation on main quality components and flavor of Salvia plebeia tea[J]. Food and Fermentation Industries,2019,45(13):121−125.
YANG Lina, WU Kaiwei, XU Qingying, et al. Effects of Eurotium cristatum fermentation on main quality components and flavor of Salvia plebeia tea[J]. Food and Fermentation Industries, 2019, 45(13): 121-125.
|
[7] |
ZHANG C, GUO J, ZHANG Z, et al. Biochemical components and fungal community dynamics during the flowering process of Moringa-Fu brick tea, a novel microbially fermented blended tea[J]. LWT,2021,140:110822. doi: 10.1016/j.lwt.2020.110822
|
[8] |
郑升海, 黄丹, 罗惠波, 等. 冠突散囊菌发酵桑叶茶品质研究[J]. 食品科技,2021,46(3):44−48. [ZHENG Shenghai, HUANG Dan, LUO Huibo, et al. Study on the quality of mulberry leaf tea fermented by Eurotium cristatum[J]. Food Science and Technology,2021,46(3):44−48.
ZHENG Shenghai, HUANG Dan, LUO Huibo, et al. Study on the quality of mulberry leaf tea fermented by Eurotium cristatum[J]. Food Science and Technology, 2021, 46(3): 44-48.
|
[9] |
湖南省茶叶学会. T/HNTI 041-2021永顺莓茶[S]. 北京: 中国标准出版社, 2021.
Tea Society of Hunan Province. T/HNTI 041-2021 Yong shun meicha[S]. Beijing: China Standards Press, 2021.
|
[10] |
全国茶叶标准技术委员会. GB/T 9833.3-2013紧压茶第3部分: 茯砖茶[S]. 北京: 中国标准出版社, 2013.
National Tea Standard Technical Committee. GB/T 9833.3-2013 Pressed tea part 3: Fu brick tea[S]. Beijing: China Standards Press, 2013.
|
[11] |
张家界市莓茶协会. T/ZMX 002-2020张家界莓茶感官审评办法[S]. 北京: 中国标准出版社, 2020.
Meicha Tea Association of Zhangjiajie City. T/ZMX 002-2020 Zhangjiajie City Meicha sensory evaluation method[S]. Beijing: China Standards Press, 2020.
|
[12] |
中国国家标准化管理委员会. GB/T 23776-2018茶叶感官审评方法[S]. 北京: 中国标准出版社, 2018.
Standardization Administration. GB/T23776-2018 Sensory evaluation methods of tea[S]. Beijing: China Standards Press, 2018.
|
[13] |
中国国家标准化管理委员会. GB/T8305-2013 茶水浸出物测定[S]. 北京: 中国标准出版社, 2013.
Standardization Administration. GB/T8305-2013 Determination of tea extract[S]. Beijing: China Standards Press, 2013.
|
[14] |
向阳, 刘雁, 禹利君, 等. “金花”散茶中可溶性碳水化合物的浸提及测定方法比较[J]. 茶叶通讯,2021,48(2):328−332. [XIANG Yang, LIU Yan, YU Lijun, et al. Comparison of extraction effects and determination methods of soluble carbohydrates in “Jinhua” loose teas[J]. Journal of Tea Communication,2021,48(2):328−332. doi: 10.3969/j.issn.1009-525X.2021.02.021
XIANG Yang, LIU Yan, YU Lijun, et al. Comparison of extraction effects and determination methods of soluble carbohydrates in “Jinhua” loose teas[J]. Journal of Tea Communication, 2021, 48(2): 328-332. doi: 10.3969/j.issn.1009-525X.2021.02.021
|
[15] |
中国国家标准化管理委员会. GB/T 8314-2013 茶 游离氨基酸总量的测定[S]. 北京: 中国标准出版社, 2013.
Standardization Administration. GB/T 8314-2013 Determination of total free amino acids in tea[S]. Beijing: China Standards Press, 2013.
|
[16] |
SAMANIDOU V, TSAGIANNIDIS A, SARAKATSIANOS I. Simultaneous determination of polyphenols and major purine alkaloids in Greek Sideritis species, herbal extracts, green tea, black tea, and coffee by high-performance liquid chromatography-diode array detection[J]. Journal of Separation Science,2012,35(4):608−615. doi: 10.1002/jssc.201100894
|
[17] |
宛晓春. 茶叶生物化学[M]. 北京: 中国农业出版社, 2016.
WAN Xiaochun. Biochemistry of tea[M]. Beijing: China Agricultural Press, 2016.
|
[18] |
欧阳梅, 熊昌云, 屠幼英, 等. 冠突散囊菌对茶叶品质成分及其抗氧化活性影响[J]. 菌物学报,2011,30(2):343−348. [OUYANG Mei, XIONG Changyun, TU Youying, et al. Effects of Eurotium cristatum on tea quality and antioxidant activity[J]. Journal of Fungi,2011,30(2):343−348.
OUYANG Mei, XIONG Changyun, TU Youying, et al. Effects of Eurotium cristatum on tea quality and antioxidant activity[J]. 菌物学报, 2011, 30(2): 343-348.
|
[19] |
刘武嫦, 仇云龙, 黄建安, 等. 冠突散囊菌对发花黑毛茶品质呈味成分的影响[J]. 食品安全质量检测学报,2015,6(5):1554−1560. [LIU Wuchang, QIU Yunlong, HUANG Jianan, et al. Studies on Eurotium cristatum fungus growing affects quality tasting ingredients of primary dark tea[J]. Food Safety and Quality Detection Technology,2015,6(5):1554−1560.
LIU Wuchang, QIU Yunlong, HUANG Jianan, et al. Studies on Eurotium cristatum fungus growing affects quality tasting ingredients of primary dark tea[J]. Food Safety and Quality Detection Technology, 2015, 6(5): 1554-1560.
|
[20] |
YU Z W, ZHANG N, JIANG C Y, et al. Exploring the genes involved in biosynthesis of dihydroquercetin and dihydromyricetin in Ampelopsis grossedentata[J]. Sci Rep,2021,11(1):15596. doi: 10.1038/s41598-021-95071-x
|
[21] |
WU J, WANG C, HUANG G, et al. Biotransformation of vine tea (Ampelopsis grossedentata) by solid-state fermentation using medicinal fungus Poria cocos[J]. Journal of Food Science and Technology,2016,53(8):3225−3232. doi: 10.1007/s13197-016-2297-6
|
[22] |
ARDÖ Y. Flavour formation by amino acid catabolism[J]. Biotechnol Adv,2006,24(2):238−242. doi: 10.1016/j.biotechadv.2005.11.005
|
[23] |
LI Q, JIN Y, JIANG R, et al. Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process[J]. Food Chemistry,2021,344:128576. doi: 10.1016/j.foodchem.2020.128576
|
[24] |
张亚, 李卫芳, 肖斌. 25个湖南、陕西茯砖茶样品挥发性成分的HS-SPME-GC-MS分析[J]. 西北农林科技大学学报(自然科学版),2017,45(2):151−160. [ZHANG Ya, LI Weifang, XIAO Bin. Analysis of volatile components of twenty-five Hunan and Shanxi Fuzhuan tea samples by HS-SPME-GC-MS[J]. Journal of Northwest A & F University (Natural Science Edition),2017,45(2):151−160.
ZHANG Ya, LI Weifang, XIAO Bin. Analysis of volatile components of twenty-five Hunan and Shanxi Fuzhuan tea samples by HS-SPME-GC-MS[J]. Journal of Northwest A & F University (Natural Science Edition), 2017, 45(2): 151-160.
|
[25] |
沈程文, 邓岳朝, 周跃斌, 等. 湖南茯砖茶品质特征及其香气组分研究[J]. 茶叶科学,2017,37(1):38−48. [SHEN Chengwen, DENG Yuezhao, ZHOU Yuebin, et al. Research of quality features and aroma components in Hunan Fu brick tea[J]. Journal of Tea Science,2017,37(1):38−48. doi: 10.3969/j.issn.1000-369X.2017.01.005
SHEN Chengwen, DENG Yuezhao, ZHOU Yuebin, et al. Research of quality features and aroma components in Hunan Fu brick tea[J]. Journal of Tea Science, 2017, 37(1): 38-48. doi: 10.3969/j.issn.1000-369X.2017.01.005
|
[26] |
王辉, 雷攀登, 刘亚芹, 等. 茶叶加工中美拉德反应对品质形成与安全的影响分析[J]. 食品工业科技,2019,40(5):291−294, 299. [WANG Hui, LEI Pandeng, LIU Yaqin, et al. Analysis on the influence of Maillard reaction on quality formation and safety in tea processing[J]. Science and Technology of Food Industry,2019,40(5):291−294, 299.
WANG Hui, LEI Pandeng, LIU Yaqin, et al. Analysis on the influence of Maillard reaction on quality formation and safety in tea processing[J]. Science and Technology of Food Industry, 2019, 40(5): 291-294, 299.
|