期刊论文

Zheng, Hongfa(zhenghongfa11@163.com)

中文

食品科学

1002-6630

2017

38

8

49-55

10.7506/spkx1002-6630-201708009

湖南省自然科学基金(湖南省科学技术厅与湖南省农业科学院联合基金)项目(2016JJ6058) 国家自然科学基金面上项目(31471706) 国家现代农业(茶叶)产业技术体系建设专项(CARS-23) 湖南省茶叶研究所所长基金项目(2015SJ01)

本校为第一机构

以乌龙茶(大红袍)、红茶、绿茶、黑茶(天尖原料、金湘益茯砖茶原料)5种茶样为原料,运用“散茶发花”技术制得不同茶类散装茯茶,基于各成品茶中“金花”菌间存在一定的形态差异,运用微生物手段对各茯茶制品中“金花”菌进行差异分析,同时从形态与DNA序列分析角度对其进行了系统的鉴定,并运用高效液相色谱-三重四极杆串联质谱对其是否具备产黄曲霉毒素的能力进行检测分析。结果表明:不同茶类发花茯茶成品中的“金花”菌实属同一种真菌,无异于原接种供试“金花”菌,该菌被鉴定为真菌门(Eumycota;Mycobionta)、子囊菌纲(Ascomycetes)、真子囊菌亚纲(Euascomycetes)、曲霉目(Eurotiales)、曲霉科(Eur...

Five different kinds of Fu tea were produced from oolong tea (Dahongpao), black tea, green tea, and tea leaves used for making two kinds of dark tea, Tianjian tea and Jinxiangyi brick tea, by fungal fermentation in a loose state. 'Golden Floral' fungi isolated from these Fu teas showed morphological differences. Further differences were investigated by microbiological methods. The isolated fungi were systematically identified by morphology and DNA sequence analysis. Meanwhile, the aflatoxin producing ability of these isolates was determined by high performance liquid chromatography (HPLC)-trip...