在不同的相对湿度储存条件下,原始深茶的微生物多样性和化学成分的变化
Wei Xu1, Yiqiao Zhao1, Yating Lv1
1College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Food chemistry: X
|October 2, 2023
概括
在57%的相对湿度下储存原始深茶 (RDT) 通过增加有益的代谢物和支持有利的微生物多样性来提高其质量. 这种最佳的RH条件改善了RDT的化学成分和感官属性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 随着储存时间的延长,原始深茶 (RDT) 的质量得到改善.
- 相对湿度 (RH) 是 RDT 存储的关键因素,但其对质量的确切影响尚不清楚.
研究的目的:
- 研究不同RH水平 (1%,57%,88%) 对RDT代谢物,微生物多样性和感官质量的影响.
- 为了确定 RDT 存储的最佳 RH 条件,以增强其化学和感官特性.
主要方法:
- 在三个RH条件下储存RDT:1%,57%和88%.
- 使用UHPLC-Q-TOF-MS分析的代谢物.
- 评估的微生物多样性.
- 通过感官评估评估感官质量.
主要成果:
- 57%的RH显著增加了O-甲基化儿茶素衍生物,聚合儿茶素和黄醇/黄的水平,相比1%和88%的RH.
- 储存在57%RH的RDT在感官评估中获得了最高分.
- 在不同的RH条件下识别了包括Aspergillus,Gluconobacter,Kluyvera和Pantoea在内的核心功能微生物.
结论:
- 相对湿度对RDT的化学成分,微生物群落和感官质量产生重大影响.
- 57%的RH代表了存储RDT的最佳条件,促进了理想的代谢物概况和感官属性.
- 结果提供了关于在不同RH条件下RDT储存期间微生物和化学变异的见解.
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