混合发酵Pu-erh茶与各种莫纳斯库斯物种的风味质量和降脂功能
Xiaomin Chen1, Yao Hu1, Zhen Zeng1
1College of Horticulture, South China Agricultural University, Guangzhou 510000, China.
Foods (Basel, Switzerland)
|June 13, 2025
概括
用Monascus真菌发酵Pu-erh生茶增强了它的味道,并显著增加了有益的化合物. 与传统加工茶相比,这种改良茶具有优越的降脂活性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生化学
背景情况:
- 普茶含有生物活性化合物,但传统的发酵速度缓慢且不一致.
- 在食品和医药中使用的Monascus真菌具有降低胆固醇和调节血脂的特性.
研究的目的:
- 调查莫纳斯克发酵是否能改善普茶的味道和降脂效果.
- 为了比较Monascus发酵的Pu-erh原茶 (FT) 与未发酵茶 (UT) 的质量和生物活性.
主要方法:
- 四种Monascus被用来发酵未发酵的Pu-erh原茶 (UT) 来制造发酵茶 (FT).
- 质量分析包括测量水中提取物,黄,儿茶素,茶色素和咖啡因.
- 分析了香味和味道的特征,并进行了体外降脂实验.
主要成果:
- 与UT相比,FT显示水提取物,黄,跨甲基因,茶色素和咖啡因的水平显著更高.
- FT的香味形象发生了转变,D-Limonene成为一个关键化合物,赋予,烤面包和木质音调.
- FT表现出一种较温和,柔和,略带苦的味道,减轻了缩性,以及度较高的降脂化合物,如奎尔素和甲酸.
- 细胞实验证实了FT在调节细胞脂质代谢方面的优越能力,优于UT.
结论:
- 莫纳斯克发酵显著提高了普埃尔茶原料的风味质量和生物活性化合物含量.
- 发酵的Pu-erh原茶 (FT) 显示出改善的降脂活性,使其成为一个有前途的功能性食品成分.
- 这项研究为普埃尔原茶的先进加工和功能发展提供了科学基础.
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