Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
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DOI：
10.1016/j.foodchem.2007.09.023
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发表时间：
2008-04-01
期刊：
影响因子：
8.8
通讯作者：
Pan, Calyuan
中科院分区：
文献类型：
--
作者：
Wang, Xiaogang;Wan, Xiaochun;Pan, Calyuan
茶咖啡因含量先前已被证明在用混合微生物处理一段时间后合理地增加。在这项研究中，使用单一的微生物在红茶和绿色茶的发酵，以找到哪种微生物具有最好的效果，增加咖啡因含量。结果表明，霉菌发酵提高了咖啡因的含量，而酵母发酵降低了咖啡因的含量。在本研究的三种霉菌中，黑曲霉货车Tieghem的效果最显著，干绿色茶中的咖啡碱含量从最初的3.47%增加到9.63%。第16天的增长率为177.5%。咖啡因和茶碱的变化趋势相似。可能茶碱而不是可可碱是活微生物中咖啡因的前体。新的生物合成途径与茶树不同。(c)2007爱思唯尔有限公司保留所有权利。
The tea caffeine content had previously been shown to increase reasonably after being treated with mixed microorganisms for a period of time. In this study, single microorganisms were used in the fermentation of black and green teas in order to find which microorganism has the best effect on increasing the caffeine content. The results demonstrated that molds fermentation increased the caffeine content, but yeasts fermentation decreased the caffeine content. Among the three molds in this study, Aspergillus niger van Tieghem has the most remarkable effect, and the caffeine content in dry green tea increased from an initial 3.47% to 9.63%. The increase rate was 177.5% on the 16th day. Further-more, the changes of caffeine and theophylline were of a similar trend. Possibly theophylline instead of theobromine is the precursor of caffeine in the living microorganisms. The new biosynthetic route is different from that in tea plants. (c) 2007 Elsevier Ltd. All rights reserved.