白参菌发酵茶品质及安全性研究
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摘要
以稍微粗老的晒青茶为原料,接种白参菌进行固态发酵,对比研究发酵前后的品质及安全性。结果表明白参菌发酵茶品质综合评分较原料提高31%,品质明显改善,汤色由黄绿转变为橙红,粗老味消失,滋味变醇,又增添了菌香味,口感较为协调。白参菌发酵茶和原料的小鼠急性经口毒性试验效果一样,小鼠给受试物后观察14天,体重增长,全部存活,最大耐受量(MDT)大于15000 mg/(kg·bw),相当于成人每日平均拟用量6 g[100 mg/(kg·bw)]的150倍,参照急性毒性试验标准,白参菌茶和原料一样属无毒级茶饮品。
The coarse and old sun-dried green tea was used as the raw material, and Schizophyllum communeh was inoculated for solid-state fermentation, and the quality and safety before and after the fermentation were studied. The results showed that the comprehensive score of S. communeh fermented tea was 31% higher than that of the raw material, the quality was improved markedly, and the color of the soup changed from yellow-green to orange-red, the taste changed from rough to mellow, the smell of S. communeh was added, and thetaste became more harmonious. The effects of acute oral toxicity test of S. communeh fermented tea and the rawmaterial in mice were the same. After the mice were given the test substance, they were observed for 14 days,and all survived with increased weight. The maximum tolerated dose(MDT) was greater than 15000 mg/(kg·bw),which was 150 times equivalent to the adult average daily dose of 6 g[100 mg/(kg · bw)]. According to the standard of acute toxicity test, S. communeh tea is a kind of non-toxic tea beverage as the raw material.
The coarse and old sun-dried green tea was used as the raw material, and Schizophyllum communeh was inoculated for solid-state fermentation, and the quality and safety before and after the fermentation were studied. The results showed that the comprehensive score of S. communeh fermented tea was 31% higher than that of the raw material, the quality was improved markedly, and the color of the soup changed from yellow-green to orange-red, the taste changed from rough to mellow, the smell of S. communeh was added, and thetaste became more harmonious. The effects of acute oral toxicity test of S. communeh fermented tea and the rawmaterial in mice were the same. After the mice were given the test substance, they were observed for 14 days,and all survived with increased weight. The maximum tolerated dose(MDT) was greater than 15000 mg/(kg·bw),which was 150 times equivalent to the adult average daily dose of 6 g[100 mg/(kg · bw)]. According to the standard of acute toxicity test, S. communeh tea is a kind of non-toxic tea beverage as the raw material.
引文
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[24]李伟,李学昌.学茶艺[M].郑州:中原农民出版社,2003:102.
[25]徐思珍.茶树粗老叶及茶末为原料提取茶多酚可行性研究[J].云南农业,2014(7):42-43.
[2]张海华,朱跃进,刘均,等.“茶+食用菌”跨界科技模式前瞻[J].中国食用菌,2017,36(6):1-6.
[3]王冲,张林,张伦.茶枝代屑立体栽培灵芝研究[J].贵州农业科学,2013,41(11):30-33.
[4]陈宗懋.用茶叶废料作为基质和不同灭菌方法对漏斗状侧耳蘑菇产量和品质的影响[J].中国茶叶,2004(3):42.
[5]熊何建,马英.茶末残渣栽培金针菇试验[J].中国食用菌,1996(6):27.
[6]Lee L S,Cha H S,Park J D,et al.Physicochemical properties of mushroom(Flammulina velutipes)cultivated with green tea[J].Journal of the Korean Society of Food Science&Nutrition,2008,37(2):190-194.
[7]Gülser C,Peksen A.Using tea waste as a new casing material in mushroom(Agaricus bisporus(L.)Sing.)cultivation[J].Bioresource Technology,2003,88(2):153-156.
[8]陆娜,周祖法,宋吉玲,等.茶叶渣主要成分及其在三种草腐菌栽培上的应用[J].中国食用菌,2016,35(2):36-39.
[9]曾泽彬,刘学锋,王一,等.茶渣栽培杏鲍菇试验研究[J].食用菌,2014(2):31-32.
[10]Chukowry N D,Nowbuth R D,Lalljee B.Evaluation of tea wastes as an alternative substrate for oyster mushroom cultivation[J].Unversity of Maurittus Research Journal,2009,15(1):458-473.
[11]Yang D.Liang J,Wang Y,et al.Tea waste:an effective and economic substrate for oyster mushroom cultivation[J].Journal of the Science of Food&Agriculture,2016,96(2):680-684.
[12]Upadhyay R C,Vijay B,Verma R N.Use of industrial tea leaf waste for cultivation of oyster mushroom[A].//Mushroom biology and mushroom products:proceedings of the international conference[C].Pennsylvania:University Park,1996.
[13]韩省华,张海华,童彬,等.茶枝替代部分木屑栽培长根奥德蘑的研究[J].乡村科技,2016(24):3-4.
[14]汤倩倩.发酵型冬虫夏草菌茶的制备工艺研究[J].中国食用菌,2014,33(5):60-62.
[15]蔡海松,林新坚,陈济琛,等.茯苓发酵茶的研制及安全性测定[J].中国农学通报,2007,23(3):113-115.
[16]林新坚,郑力.灵芝发酵茶研制初报[J].食用菌,2000,22(5):41.
[17]郑永标,林新坚,陈济琛,等.猴头菇发酵茶安全性检测及对大鼠胃酸分泌的影响[J].现代预防医学,2003,30(5):620-621.
[18]陆志敏,陆北路.白参菌特性与人工栽培技术[J].食药用菌,2011,19(1):49-50.
[19]朱传进.白参菌的生物学特性及适用栽培技术[J].食药用菌,2014,22(3):159-162.
[20]中药、天然药物急性毒性研究技术指导原则[Z].指导原则编号GPT2-2004.3.18.
[21]中华人民共和国卫生部.卫监发[2003]42号,保健食品检验与评价技术规范[S].2003.
[22]中华人民共和国卫生部,中国国家标准化管理委员会.GB15193.1-2003,食品安全性毒理学评价程序和方法[S].北京:中国标准出版社,2003.
[23]中华人民共和国卫生部,中国国家标准化管理委员会.GB15193.3-2003,急性毒性试验[S].北京:中国标准出版社,2003.
[24]李伟,李学昌.学茶艺[M].郑州:中原农民出版社,2003:102.
[25]徐思珍.茶树粗老叶及茶末为原料提取茶多酚可行性研究[J].云南农业,2014(7):42-43.
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