摘要
采用纯化的酵母菌和木醋酸菌菌株培养红茶菌液,利用高效毛细管电泳法(HPCE)测定培养液中D-葡萄糖二酸-1,4-内酯(DSL)的含量,考察不同配方对DSL产量的影响。用HPCE法在培养10 d的红茶菌液中稳定检测到DSL;采用麦芽糖与绿茶培养的红茶菌液中的DSL含量达1.09 g/L,远高于乌龙茶和蔗糖培养液中的0.28 g/L。发现有利于DSL合成的糖类依序是:麦芽糖>葡萄糖>蔗糖;茶叶依序是:红茶≥绿茶>乌龙茶;较高浓度的糖不利于DSL的合成。测定发酵液中还原糖、总酸的含量,计算得率(酸/糖耗),发现葡萄糖和麦芽糖、绿茶和红茶有利于红茶菌液的成熟,高浓度的糖抑制红茶菌液的成熟。DSL浓度约占总酸的6.5%～7.3%,与总酸显著相关(α=0.01)。
The kombucha was prepared with Saccharomyces cerevisiae SC03 and Acetobacter xylinum C203 stains. The concentrations of D-saccharic acid-1,4-lactone （DSL） in kombucha were determined by high--preformance capillary electrophoresis （HPCE） to evaluate the effect of different media on the synthesis of DSL in the kombucha. DSL could be detected stably by HPCE in kombucha of 10 days. The content of DSL was 1.09 g/L in green tea containing maltose , much higher than the value of 0.28 g/L of kombucha culture with sucrose in oolong tea. The sequence of sugar which contributed to DSL was as the following. maltose 〉 glucose 〉 sugar; and contribution of tea was as. black tea ≥ green tea ≥oolong tea. High concentration of sucrose had negative effect on the content of DSL. The concentration of reducing sugar remnant and gross acid were also determined. According to the evaluation of acid/sugar consumption, glucose and maltose, green tea and black tea were beneficial for the maturation of kombucha broth and high concentration of sugar inhibited the maturation. The concentration of DSL were about 6.5%-7.3% of the gross acid, and significant correlated with the gross acid （α=0.01）.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第6期24-27,共4页
Food and Fermentation Industries
