黑曲霉发酵对咖啡碱代谢的影响

摘要

The essence of pu-erh tea solid-fermentation process is microbial metabolism , and Aspergillus niger is a dominant fungus in the metabolism and has a huge impact on caffeine metabolism .In this study, Aspergillus niger strains were inoculated into tea, tea infusion, and liquid medium containing caffeine , then the content of purine base at different stages of fermentation was de -termined .The results showed that Aspergillus niger had grater effect on theophylline than on theobromine , and greater effect on theo-bromine than on caffeine .In addition , during the liquid -fermentation of pure caffeine , theophylline content increased to a maxi-mum extent , and it was positively correlated with caffeine concentration .%普洱茶固态发酵过程的实质是微生物代谢作用，而黑曲霉在代谢中为优势菌，对咖啡碱代谢产生巨大影响。以黑曲霉为单一菌种，分别接种到茶叶、茶汤和含咖啡碱的液态培养基，并测定不同发酵阶段嘌呤碱的含量。结果表明，黑曲霉对茶叶碱的影响大于可可碱，对可可碱的影响大于咖啡碱，在咖啡碱液态培养基发酵中，茶叶碱增加幅度最大，且与咖啡碱浓度存在正相关性。