莲花 (Nelumbo Nucifera) 叶子黑茶的制造工艺及其微生物多样性分析
Xiaojing Gao1,2, Xuhui Kan1,2, Fengfeng Du1,2
1Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing Botanical Garden Mem. Sun Yat-Sen, Nanjing 210014, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
黑茶发酵通过增强功能性化合物和抗氧化活性来增强莲花叶茶. 这个过程优化了酶和微生物的作用,创造了一个有益的功能饮料.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 微生物学 微生物学
背景情况:
- 莲花叶具有重要的营养和药用价值.
- 传统的莲花叶产品缺乏优化的生物活性化合物提取.
- 发酵提供了一种潜在的方法来增强莲花叶的特性.
研究的目的:
- 为了研究黑茶发酵对莲花叶茶的影响.
- 在发酵过程中分析功能成分和微生物群落的变化.
- 为了评估发酵莲花叶茶的增强生物活性特性.
主要方法:
- 莲花叶被发酵使用黑茶工艺.
- 在整个发酵过程中监测了多氧化酶活性.
- 量化了可溶糖,总黄和总多的含量.
- 使用ABTS,DPPH和基基清除试验来评估抗氧化剂活性.
- 分析了微生物社区的转变,确定了像Fusarium这样的关键属.
主要成果:
- 多氧化酶活性在3小时达到峰值.
- 发酵的莲叶茶显示出高水平的可溶糖 (20.92 mg/g),总黄类 (1.59 mg GAE/g) 和总多类 (41.34 mg RE/g).
- 观察到显著的抗氧化活性:ABTS (18.90毫克Vc/g),DPPH (47.62毫克Vc/g) 和基清除 (17.58毫克Vc/g).
- 在发酵过程中,Fusarium被确定为一种重要的微生物.
结论:
- 黑茶发酵有效地增强了莲花叶茶的功能成分和生物活性.
- 该过程利用协同作用的酶氧化和微生物发酵.
- 这项研究支持全面利用莲花叶资源和开发新型功能性饮料.
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