六堡茶的水溶性成分分析与研究进展

六堡茶独特的感官品质与保健功效与其后发酵过程微生物的参与具有密切联系。为探究六堡茶渥堆与蒸压工艺过程中真菌的多样性及分布规律，利用传统分离培养法与分子生物学鉴定技术对六堡茶毛茶、渥堆各个阶段以及蒸压后共14个样品中的真菌进行研究。结果表明：从研究样品中分离到13个属，39种真菌。其中，22种真菌为首次在六堡茶中报道，包括3种金花菌和6种酵母菌。
研究发现六堡毛茶及渥堆茶样中Aspergillus（曲霉属）和Penicillium（青霉属）是主要的优势菌属，蒸压后，样品中只能分离出Aspergillus niger（黑曲霉）、Aspergillus sydowii（聚多曲霉）、Penicillium laeve、Penicillium gerundense四种真菌，其他曲霉属和青霉属真菌几乎无法检测到。蒸压后的样品中以Talaromyces（篮状菌属）为主要的优势菌属。在种水平上，所有茶样中，Aspergillus niger和Arxula adeninivorans是主要的优势菌种。研究结果丰富了六堡茶加工过程真菌多样性的认知，并为进一步探究不同茶源真菌对六堡茶品质影响提供了材料基础和理论依据。

Analysis and research progress of water-soluble constituents of Liupao tea

The unique sensory quality and health effect of Liupao tea are closely related to the participation of microorganisms in the pile-fermentation process. In order to explore the diversity and distribution of fungi in Liupao tea samples during the pile-fermentation and autoclaved process, traditional isolation and culture method and molecular biological identification technology were used to isolate and identify fungi from 14 samples including the Liupao raw tea, the samples of pile-fermentation process and those of autoclaved process in this study. The results were as follows: 13 genera and 39 species fungi were isolated and identified from the samples. Among them, 23 fungi were reported firstly in Liupao tea, including 3 species of golden flower fungi and 6 species of yeasts. Aspergillus and Penicillium were the dominant fungi genera in Liupao raw tea and the samples of pile-fermentation process.
Only Aspergillus niger, Aspergillus sydowii, Penicillium laeve and Penicillium gerundense could be isolated from the samples after autoclaved, and other Aspergillus and Penicillium fungi were almost undetectable. Talaromyces was the dominant genus in the samples of autoclaved process. In terms of species, Aspergillus niger and Arxula adeninivorans were the dominant fungal in all tea samples. The results would enrich the cognition of fungal diversity during the processing of Liupao tea, and provide the material basis and theoretical basis for further exploring the effects of different tea source fungi on the quality of Liupao tea.