摘要：藤茶具有很重要的保健价值，在中国已有1000多年的食用和药用历史，但因其不愉快的口感，使其不为大多数人所接受。本文通过药用真菌茯苓固体转化藤茶，在不降低藤茶活性的情况下改善其口感。首先，通过茯苓转化，发现藤茶的黄酮种类及含量并无明显改变；且茶多酚呈现先增后减趋势，在转化12d时，其茶多酚含量最高达14。62 mg/L；转化过程中产生了茯苓多糖，其产量呈上升趋势，在15d时，茯苓多糖含量达到37。63 mg/L；对转化藤茶进行了DPPH活性检测，发现转化藤茶的DPPH 自由基清除率能力随发酵时间增长趋势，转化15d后，其活性提高了246%；最后对转化藤茶进行了品评，发现转化藤茶具有一定的苹果清香，改善了藤茶的固有口感，进一步对其风味物质进行GC-MS分析，发现藤茶经茯苓转化后产生了一种新的化合物——2-甲基戊酸甲酯，该物质具有苹果清香。本论文研究结果可为藤茶提供一种新的深加工方法，对藤茶的普及食用具有重要意义。94757

毕业论文关键词：藤茶，茯苓，固体发酵，茶多酚，黄酮

Abstract: Tea has very important value of health care, in China has 1000 years of edible and medicinal history, but because of its unpleasant taste, so that it is not acceptable to most people。 The medicinal fungi Poria solid transformation Tengcha, improve the taste without reducing the activity under the condition of ampelopsisgrossedentata。 First of all, through the transformation of Fuling, flavonoids content and types of Tengcha found no obvious change; and tea polyphenol increased first and then decreased, the conversion of 12D, the tea polyphenol content of up to 14。62 mg/L; the Fuling polysaccharide produced in the process of transformation, the yield increased in 15d, Fuling polysaccharide the content of mg/L reached 37。63; the transformation of Tengcha was detected for DPPH activity, DPPH radical scavenging capacity rate of conversion of Ampelopsis grossedentata with fermentation time increasing trend, after the transformation of 15d, its activity increased by 246%; at the end of the transformation of Tengcha evaluation, found that the transformation of Ampelopsis grossedentata has certain apple fragrance, improve the natural taste of tea。 Further on the flavor of GC-MS analysis, found by Fuling transformed Tengcha produced a new compoundMethy-- 2-methylvalerate。 The substance has an apple scent。 The result of this research can provide a new method for the deep processing of tea, is of great significance to the popularization of edible vine tea。

Keywords: Ampelopsis grossedentata, Poria cocos, Solid fermentation, Tea Polyphenols, Flavonoids 

目  录

1。前言 6

1。1藤茶现状 6

1。2食药用担子菌现状及选用 7

1。3本论文的研究内容及技术路线 7

2。材料与研究方法 9

2。1材料 9

2。1。1菌种 9

2。1。2藤茶 9

2。1。3培养基 9

2。1。4溶液 9

2。1。5仪器设备 9

2。2研究方法 10

2。2。1藤茶固体发酵研究 10

2。2。2主要成份分析方法 10

2。2。2。1茯苓多糖提取方法