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《Journal of Tea Science》 2011-03
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Studies on the Changes of Components of Green Tea by Mixed Liquid Fermentation

LIU Wen-yao,CHEN Zhong-zheng,LI Bin,FANG Xiang College of Food Science,South China Agricultural University,Guangzhou 510642,China  
In this study,Aspergillus niger H-15 and yeast stain P1,the dominant microorganisms,isolated from Puer tea were used to ferment green tea in liquid.Results showed that the changes of active components during liquid fermentation were different from those of solid-state fermentation.During liquid fermentation,tea polyphenols and caffeine showed a small dynamic change.Content of amino-acid decreased from 0.58mg/mL to 0.14 mg/mL,soluble sugar decreased from 13.38 mg/mL to 11.34 mg/mL,and pH droped from 4.93 to 3.25.Ester catechins were degraded and could not be detected by HPLC after 40 h,and the non-galloylated catechins,such as EGC、DL-C、EC and GA increased significantly,their increase rate up to 589.9%、26.5%、139.9% and 219.4% respectively.
【Fund】: 现代农业产业技术体系建设专项
【CateGory Index】: TS272.51
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