冠突曲霉菌发酵枸杞叶红茶的抗氧化活性及成分变化

doi:10.19586/j.2095-2341.2025.0005

生物技术进展 ›› 2025, Vol. 15 ›› Issue (3): 510-517.DOI: 10.19586/j.2095-2341.2025.0005

冠突曲霉菌发酵枸杞叶红茶的抗氧化活性及成分变化

陈菊(), 丁纯洁(), 孙银玲, 赵娢, 郑宏宇, 高辛, 金书含, 董坤()

黑龙江省中医药科学院中药研究所，哈尔滨 150036

收稿日期:2025-01-10 接受日期:2025-03-27 出版日期:2025-05-25 发布日期:2025-07-01
通讯作者: 董坤
作者简介:陈菊 E-mail：cj18984786528@163.com
丁纯洁 E-mail：1574941725@qq.com
基金资助:
国家现代农业产业技术体系建设专项(CARS-21);黑龙江省博士后资助项目(LBH-Z21215)

Antioxidant Activity and Composition Changes of Lycium chinense Miller Leaf Black Tea Fermented by Aspergillus cristatum

Ju CHEN(), Chunjie DING(), Yinling SUN, Han ZHAO, Hongyu ZHENG, Xin GAO, Shuhan JIN, Kun DONG()

Institude of Chinese Meteria Medica，Heilongjiang Academy of Chinese Medicine Sciences，Harbin 150036，China

Received:2025-01-10 Accepted:2025-03-27 Online:2025-05-25 Published:2025-07-01
Contact: Kun DONG

摘要/Abstract

摘要：

为了探究冠突曲霉菌（Aspergillus cristatum）发酵枸杞叶过程中，枸杞叶的活性成分变化及其对体外抗氧化活性的影响，采集福建漳州（FZ）、广东清远（GQ）、江苏南通（JN）3个产地的枸杞叶（GY），按照红茶工艺，经过萎凋、揉捻、自然发酵制成枸杞叶红茶（GC），接种冠突曲霉菌发酵2 d，获得冠突曲霉菌发酵的枸杞叶（GCF）。结果发现，与枸杞叶相比，冠突曲霉菌发酵枸杞叶红茶可以改善枸杞叶的口感，去除青草味；茶汤颜色加深，由橙黄色变为橙红色；多酚、类胡萝卜素含量无显著变化；黄酮含量显著降低，其中JNGCF黄酮含量降低幅度最小，下降了43.44%；与各组GY相比，FZGCF、GQGCF、JNGCF的蛋白质、总多糖和总游离氨基酸含量均显著升高。其中，蛋白质分别升高了50.70%、49.07%、55.34%；总多糖分别升高了98.93%、113.15%、100.42%；总游离氨基酸分别升高了75.90%、82.38%、68.84%。体外抗氧化活性实验中，FZGCF的DPPH自由基清除率显著降低，GQGCF、JNGCF与各自GY组无显著差异，且FZGCF、GQGCF、JNGCF的还原力均显著下降。结果表明，冠突曲霉菌发酵枸杞叶能改善口感，增加茶汤红度，能较大程度保留枸杞叶原有的抗氧化活性物质多酚和类胡萝卜素，并且增加营养物质如蛋白质、多糖和氨基酸的含量。以上结果为枸杞叶功能性产品开发提供了一定理论基础，填补了枸杞叶红茶产品的空白，降低了枸杞副产物枸杞叶的资源废弃率。

关键词: 枸杞叶, 红茶, 抗氧化, 活性成分

Abstract:

To investigate the changes of active components in Lycium chinense Miller leaf drink fermented by Aspergillus cristatum and its effect on antioxidant activity in vitro， L. chinense Miller leaves（GY） from three distinct production regions in Zhangzhou， Fujian （FZ）， Qingyuan， Guangdong （GQ）， and Nantong， Jiangsu （JN） were harvested. According to the black tea process，L. chinense Miller leaves were withered， rolled and naturally fermented to make L. chinense Miller leaf black tea（GC）. The black tea was fermented by A. cristatum for 2 days to obtain Fermented L. chinense Miller leaf black tea （GCF）. Compared with GY， GCF could improve the taste of L. chinense Miller leaves and remove the grassy flavor； the color of tea soup deepened from orange yellow to orange red； there was no significant change in the content of polyphenols and carotenoids. The content of flavonoids decreased significantly， and the content of flavonoids in JNGCF decreased by 43.44%. Compared with each group of GY， the contents of protein， total polysaccharides and total free amino acids in FZGCF， GQGCF and JNGCF were significantly increased. The protein increased by 50.70%， 49.07% and 55.34%， respectively； the total polysaccharide increased by 98.93%， 113.15% and 100.42%； the total free amino acids increased by 75.90%， 82.38% and 68.84%. In the in vitro antioxidant activity test， the DPPH free radical scavenging rate of FZGCF was significantly reduced， while there was no significant difference between GQGCF， JNGCF and their respective GY groups， and the reducing power of FZGCF， GQGCF and JNGCF was significantly reduced. The results showed that GCF groups could improve the taste， increase the redness of tea soup， preserve the original antioxidant active substances polyphenols and carotenoids to a large extent， and increase the nutritional substances protein， polysaccharides， and amino acids. The above results provide a theoretical basis for the development of functional products of L. chinense Miller leaf， filling the gap in L. chinense Miller leaf black tea products and reducing the resource waste rate of L. chinense Miller leaf.

Key words: Lycium chinense Miller leaves, black tea, antioxidant activity, active ingredient

中图分类号:

Q279

陈菊, 丁纯洁, 孙银玲, 赵娢, 郑宏宇, 高辛, 金书含, 董坤. 冠突曲霉菌发酵枸杞叶红茶的抗氧化活性及成分变化[J]. 生物技术进展, 2025, 15(3): 510-517.

Ju CHEN, Chunjie DING, Yinling SUN, Han ZHAO, Hongyu ZHENG, Xin GAO, Shuhan JIN, Kun DONG. Antioxidant Activity and Composition Changes of Lycium chinense Miller Leaf Black Tea Fermented by Aspergillus cristatum[J]. Current Biotechnology, 2025, 15(3): 510-517.

图/表 8

参考文献 20

1	陈小红,王靖芳,郑欣萍,等. 一株冠突散囊菌的分离鉴定、基因组成及其枇杷花发酵特性分析[J]. 微生物学通报, 2023, 50(12): 5376-5391.
	CHEN X H, WANG J F, ZHENG X P, et al.. Isolation, identification, gene composition, and fermentation characterization of a Eurotium cristatum strain[J]. Microbiol. China, 2023, 50(12): 5376-5391.
2	祝元春, 钱涛, 周小波, 等. 叶用枸杞应用现状及产业发展策略[J]. 现代园艺, 2022(24): 37-38+42.
	ZHU Y C, QIAN T, ZHOU X B, et al.. Application status and industrial development strategy of Lycium barbarum for leaf use[J]. Contemp. Hortic., 2022(24): 37-38+42.
3	李克剑, 李伊姣, 王储, 等. 菜用枸杞叶的营养价值及营养等级评价[J]. 中国食物与营养, 2016, 22(4): 69-73.
	LI K J, LI Y J, WANG C, et al.. Nutrition value and nutritional rating of vegetable wolfberry leaves[J]. Food Nutr. China, 2016, 22(4): 69-73.
4	ZHANG S, OHLAND C, JOBIN C, et al.. Black tea theaflavin detoxifies metabolic toxins in the intestinal tract of mice[J/OL]. Mol. Nutr. Food Res., 2021, 65(4): e2000887[2025-04-22]. .
5	ZHU K, OUYANG J, HUANG J, et al.. Research progress of black tea thearubigins: a review[J]. Crit. Rev. Food Sci. Nutr., 2021, 61(9): 1556-1566.
6	TONG T, LIU Y J, KANG J, et al.. Antioxidant activity and main chemical components of a novel fermented tea[J/OL]. Molecules, 2019, 24(16): 2917[2025-04-22]. .
7	CHEN Q, FU Y, HENG W, et al.. Rerolling treatment in the fermentation process improves the taste and liquor color qualities of black tea[J/OL]. Food Chem., 2024, 21: 101143[2025-04-22]. .
8	TONG T, LI J, OKO D, et al.. In vitro antioxidant potential and inhibitory effect of seaweed on enzymes relevant for hyperglycemia[J]. Food Sci. Biotechnol., 2014, 23(6): 2037-2044.
9	YEN G C, CHEN H Y. Antioxidant activity of various tea extracts in relation to their antimutagenicity[J]. J. Agric. Food Chem., 1995, 43(1): 27-32.
10	ALBALASMEH A A, BERHE A A, GHEZZEHEI T A. A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry[J]. Carbohydr. Polym., 2013, 97(2): 253-261.
11	SUN Y, RUKEYA J, TAO W, et al.. Bioactive compounds and antioxidant activity of wolfberry infusion[J/OL]. Sci. Rep., 2017, 7: 40605[2025-04-22]. .
12	郑坚强, 叶豪, 司俊玲, 等. 响应面优化萃取宁夏枸杞类胡萝卜素工艺研究[J]. 江苏农业科学, 2019, 47(7): 197-201.
	ZHENG J Q, YE H, SI J L, et al.. Optimization of extraction process of carotenoids from wolfberry in Ningxia area by response surface methodology[J]. Jiangsu Agric. Sci., 2019, 47(7): 197-201.
13	WANG Q, PENG C, GONG J. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea[J]. J. Sci. Food Agric., 2011, 91(13): 2412-2418.
14	BELLARY A N, INDIRAMMA A R, PRAKASH M, et al.. Anthocyanin infused watermelon rind and its stability during storage[J]. Innov. Food Sci. Emerg. Technol., 2016, 33: 554-562.
15	马麦迈. 枸杞叶活性物质的综合提取及生物活性体外筛选[D]. 银川:宁夏大学,2023.
16	倪帆呈, 张鼎丁, 李金贵, 等. 代用红茶加工工艺研究进展[J]. 现代食品, 2022, 28(18): 39-44.
	NI F C, ZHANG D D, LI J G, et al.. Research progress on processing technology of substitute black tea[J]. Mod. Food, 2022, 28(18): 39-44.
17	XIAO Y, LI M, LIU Y, et al.. The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea[J/OL]. Food Chem., 2021, 358: 129848[2025-04-22]. .
18	彭云, 李果, 刘学艳, 等. 红茶中茶黄素的保健功效及机理研究进展[J]. 茶叶通讯, 2020, 47(2): 198-203.
	PENG Y, LI G, LIU X Y, et al.. Research progress on health benefits and mechanism of theaflavins in black tea[J]. J. Tea Commun., 2020, 47(2): 198-203.
19	刘玉倩, 杨家干. 茯砖茶发花过程菌落及主要内含物质变化[J]. 蚕桑茶叶通讯, 2017(5): 30-33.
	LIU Y Q, YANG J G. Changes of colonies and main contents in Fuzhuan tea during flowering[J]. Newsl. Seric. Tea, 2017(5): 30-33.
20	陶琳琳, 张娅楠, 闫振, 等. 红茶加工过程中发酵技术研究进展[J]. 广东茶业, 2020(1): 2-6.
	TAO L L, ZHANG Y N, YAN Z, et al.. Research progress of fermentation technology in black tea processing[J]. Guangdong Tea Ind., 2020(1): 2-6.

指标	权数	评分标准	分数
外形	10%	乌润紧结、匀整、净度好	90~99
		乌润较紧结、匀整、净度较好	80~89
		乌润尚紧结、匀整、净度尚好	70~79
汤色	30%	橙红明亮、光圈粗亮	90~99
		橙黄明亮、光圈稍粗稍亮	80~89
		尚橙黄尚明亮、光圈细尚亮	70~79
香气	30%	香浓、纯正	90~99
		香较浓、较纯正	80~89
		香淡、尚纯正	70~79
滋味	20%	醇厚、回味甘甜	90~99
		较醇厚、较甘甜	80~89
		尚醇、尚甘	70~79
叶底	10%	叶黄嫩、柔软、肥厚、开展	90~99
		较黄嫩、肥厚、开展	80~89
		尚黄嫩、不开展	70~79

指标	权数	评分标准	分数
外形	10%	乌润紧结、匀整、净度好	90~99
		乌润较紧结、匀整、净度较好	80~89
		乌润尚紧结、匀整、净度尚好	70~79
汤色	30%	橙红明亮、光圈粗亮	90~99
		橙黄明亮、光圈稍粗稍亮	80~89
		尚橙黄尚明亮、光圈细尚亮	70~79
香气	30%	香浓、纯正	90~99
		香较浓、较纯正	80~89
		香淡、尚纯正	70~79
滋味	20%	醇厚、回味甘甜	90~99
		较醇厚、较甘甜	80~89
		尚醇、尚甘	70~79
叶底	10%	叶黄嫩、柔软、肥厚、开展	90~99
		较黄嫩、肥厚、开展	80~89
		尚黄嫩、不开展	70~79

类别分组	GY	GC	GCF
外形	绿色尚紧结	黄色，绿色稍多，较紧结	黄色，绿色较少紧结
香气	香淡，青草气明显	香稍浓	香浓
汤色	欠黄明亮，光圈细尚亮	橙黄明亮，光圈稍粗较明亮	橙黄明亮，光圈明亮
滋味	尚醇，味苦涩	甘醇，味微涩	甘醇
叶底	绿色，部分黄色	黄色，部分绿色	黄色，部分绿色
得分	76.6	84.2	91.6

类别分组	GY	GC	GCF
外形	绿色尚紧结	黄色，绿色稍多，较紧结	黄色，绿色较少紧结
香气	香淡，青草气明显	香稍浓	香浓
汤色	欠黄明亮，光圈细尚亮	橙黄明亮，光圈稍粗较明亮	橙黄明亮，光圈明亮
滋味	尚醇，味苦涩	甘醇，味微涩	甘醇
叶底	绿色，部分黄色	黄色，部分绿色	黄色，部分绿色
得分	76.6	84.2	91.6

组别	DPPH自由基清除率/%	还原力/%
FZGY	75.02±6.11a	63.33±5.7a
FZGC	62.83±4.66d	59.23±5.55ab
FZGCF	70.01±0.63bc	43.87±3.69cd
GQGY	71.86±0.44abc	63.54±1.54a
GQGC	64.19±0.21d	59.48±1.49ab
GQGCF	68.97±0.59c	48.82±0.54c
JNGY	74.31±0.97ab	64.10±1.76a
JNGC	60.61±0.59d	57.53±0.99b
JNGCF	69.46±0.6bc	42.16±1.02d

冠突曲霉菌发酵枸杞叶红茶的抗氧化活性及成分变化

Antioxidant Activity and Composition Changes of Lycium chinense Miller Leaf Black Tea Fermented by Aspergillus cristatum

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 8

参考文献 20

相关文章 15

编辑推荐

Metrics

本文评价

组别	蛋白质/（g·100 g^-1）	总多糖/（g·100 g^-1）	总多酚%	总黄酮/(mg·g^-1)	总游离氨基酸%	总类胡萝卜素/（mg·100 g^-1）
FZGY	12.17±0.49d	7.48±0.11d	1.22±0.06b	30.78±1.25a	3.32±0.00g	178.76±3.54a
FZGC	13.34±0.74c	6.75±0.02f	1.28±0.11b	13.37±0.40e	9.49±0.05a	143.48±11.68cd
FZGCF	18.34±0.55a	14.88±0.01b	1.40±0.12bc	14.17±1.23e	5.84±0.04d	171.03±23.21ab
GQGY	11.78±0.11de	7.15±0.15e	1.28±0.16b	28.76±0.33b	2.27±0.14i	154.07±1.8c
GQGC	12.33±0.1d	6.49±0.13g	1.48±0.11a	14.16±0.16e	7.24±0.13c	129.44±2.35d
GQGCF	17.56±0.22b	15.24±0.1a	0.99±0.06c	15.39±0.1d	4.14±0.14f	150.77±1.43c
JNGY	11.04±0.15f	7.18±0.06e	1.03±0.05c	30.55±0.37a	2.76±0.09h	159.95±1.46bc
JNGC	11.24±0.12fe	6.13±0.08h	1.16±0.09bc	16.29±0.1cd	7.97±0.12b	132.86±1.24d
JNGCF	17.15±0.14b	14.39±0.05c	1.04±0.07c	17.28±0.06c	4.66±0.4e	154.19±1.25c

组别	茶黄素%	茶红素%	茶褐素%
FZGY	0.727±0.089ab	0.632±0.287c	4.731±0.031d
FZGC	0.603±0.070ab	0.850±0.319a	5.22±0.018ab
FZGCF	0.806±0.010a	1.944±0.388c	5.22±0.055ab
GQGY	0.65±0.05ab	0.53±0.02c	4.25±0.16f
GQGC	0.46±0.76b	0.75±0.02c	4.99±0.01c
GQGCF	0.86±0.03a	1.62±0.02ab	5.12±0.09b
JNGY	0.56±0.03ab	0.52±0.02c	4.56±0.01e
JNGC	0.65±0.04ab	0.7±0.01c	5.17±0.03b
JNGCF	0.82±0.01a	1.51±0.01b	5.29±0.01a

组别	L	a	b
FZGY	11.35±1.09ab	4.27±0.52c	10.08±1.35a
FZGC	8.02±0.09d	5.24±0.14b	4.91±0.06b
FZGCF	7.09±0.44ef	6.15±0.08a	3.13±0.18c
GQGY	10.92±0.06b	4.31±0.05c	9.91±0.05a
GQGC	7.57±0.28de	5.24±0.14b	4.52±0.04b
GQGCF	6.23±0.05g	6.37±0.06a	3.04±0.02c
JNGY	11.93±0.04a	4.14±0.02c	10.55±0.04a
JNGC	8.74±0.05c	4.94±0.05b	5.19±0.03b
JNGCF	6.8±0.06fg	6.12±0.04a	3.43±0.05c

[1]	孙恺婧, 刘馨泽, 金鑫, 杨雪, 王琦, 李玉, 陈长宝, 万茜淋. 暴马桑黄的抗肿瘤活性成分及其作用机制研究进展[J]. 生物技术进展, 2024, 14(6): 929-936.
[2]	刘星宇, 赵国利, 李雪婧. 氢气在医学领域的应用进展[J]. 生物技术进展, 2024, 14(1): 102-110.
[3]	张巧月, 郭玉超, 纪宏宸, 毛厚霖, 谷丹丹, 茆广华, 赵婷, 仰榴青. 黄秋葵营养成分与活性成分分析[J]. 生物技术进展, 2023, 13(4): 575-579.
[4]	张景怡, 姜雪, 马思禺, 冯智超, 仪杨, 马晨, 宋怡菲, 谢飞. 氢气对颅脑损伤的保护作用研究进展[J]. 生物技术进展, 2023, 13(2): 234-239.
[5]	王士博, 刘金娟. 香蕉皮抗氧化和抑制人肝癌HepG2细胞活性研究[J]. 生物技术进展, 2023, 13(1): 140-145.
[6]	赵开拓, 李志龙, 贺达. 内陆水体盐度升高对小球藻生理特性的影响[J]. 生物技术进展, 2022, 12(6): 894-899.
[7]	陶鸽如, 秦树存. 氢生物医学效应在疏解自由基氧化应激的分子机制[J]. 生物技术进展, 2022, 12(4): 490-496.
[8]	寻治铭,赵清辉,琚芳迪,何晋,姚婷婷,赵鹏翔,马雪梅,谢飞. 氢分子在临床应用中的研究进展[J]. 生物技术进展, 2019, 9(3): 217-222.
[9]	钟丘实,李莉,陈新丹,张京,徐维娜,徐建雄. 2株乳杆菌全发酵培养物及其组分的抗氧化能力分析[J]. 生物技术进展, 2019, 9(3): 290-295.
[10]	葛婷婷,高瑜,郑大恒,郑盼幸,孙倩,麻闰尧,李秋霞,韩继卫. 两种工艺酿造玫瑰茄米酒品质及抗氧化活性的研究[J]. 生物技术进展, 2019, 9(1): 78-83.
[11]	杨三维,赵佳佳,乔玲,郑兴卫,芦艳珍,李刘军,张建诚. 小麦紫色素的提取工艺、抗氧化活性及其在毛发染色中的应用[J]. 生物技术进展, 2018, 8(4): 324-329.
[12]	郑大恒,王未,李倩,陈瑶,张伟杰,赵婷4,仰榴青4. 响应面法优化玫瑰茄粗多糖提取工艺及其抗氧化活性的研究[J]. 生物技术进展, 2018, 8(2): 161-168.
[13]	吴信,孟田田,万丹,谢春艳,印遇龙,. 硒在畜禽养殖中的应用研究进展[J]. 生物技术进展, 2017, 7(5): 428-432.
[14]	马丽佳, 张泽洲, 袁林喜, 尹雪斌. 硒生物营养强化小麦在发芽过程中的生理特征研究[J]. 生物技术进展, 2017, 7(5): 439-444.
[15]	高菲,戴志华,韩丹,王兆双,冯人伟,熊双莲,涂书新. 硒影响植物抗氧化系统的作用与机制[J]. 生物技术进展, 2017, 7(5): 467-472.