普洱茶固态发酵过程中联苯菊酯降解规律研究

摘要

为了研究微生物在普洱茶发酵中对联苯菊酯的降解规律，以人工添加180倍液联苯菊酯的云南大叶种晒青毛茶为材料，分别设置接种黑曲霉、酿酒酵母、产黄青霉以及不接菌的对照进行普洱茶固态发酵，应用气相色谱质谱联用分析方法测定茶叶中联苯菊酯的残留，分析比较微生物在普洱茶固态发酵中对联苯菊酯农药的降解规律。结果表明，普洱茶固态发酵中联苯菊酯残留量降低，接种微生物能够有效降低联苯菊酯的含量25%左右（P<0.05），其中酿酒酵母发酵对联苯菊酯农药残留的降解效果显著高于黑曲霉、产黄青霉处理（P<0.05）。联苯菊酯在黑曲霉、酿酒酵母、产黄青霉以及不接菌固态发酵普洱茶过程中的降解动态规律符合一级动力学模型C=C0e-kt，降解曲线方程分别为：C=12.889e-0.043t，C=13.348e-0.057t，C=13.309e-0.042t，C=14.458e-0.04t。综上，研究表明，由于优势微生物的作用，晒青毛茶上的联苯菊酯在固态发酵中显著降低，残效期缩短。

关键词

普洱茶；微生物；固态发酵；联苯菊酯；残留；降解

中图分类号：

S 481.8

文献标识码：A

DOI：10.3969/j.issn.05291542.2017.04.017

Abstract

In order to study the degradation of bifenthrin in solidstate fermentation of Puerh tea， the sundried leaves of the largeleaf tea species Camellia sinensis （Linn.） var. assamica （Masters） Kitamura in Yunnan Province were added with 180 times of bifenthrin and used as raw materials. Three solidstate fermentations （SSF） of Puerh tea inoculated with Aspergillus niger， Saccharomyces cerevisiae and Penicillium chrysogenum， and a traditional SSF with noinoculation were developed， respectively. Then the residues of bifenthrin in tea leaves were measured by gas chromatographymass spectrometry （GCMS）. The degradation of bifenthrin by microorganisms in solidstate fermentation of Puerh tea was analyzed. The results showed that the residues of bifenthrin were decreased during SSF of the Puerh tea. Inoculation of fungi could effectively reduce the content of bifenthrin in the SSF of Puerh tea. The degradation effect of bifenthrin in the Saccharomyces cerevisiae fermentation was significantly higher than that in Aspergillus niger and Penicillium sp. （P<0.05）. The degrading dynamics of bifenthrin was the firstorder kinetic model： C=C0e-kt. The degradation curve equation were C=12.889e-0.043t， C=13.348e-0.057t， C=13.309e-0.042t， C=14.458e-0.04t， respectively of three solidstate fermentations （SSF） of Puerh tea inoculated with Aspergillus niger， Saccharomyces cerevisiae and Penicillium chrysogenum， and traditional SSF with noinoculation. In conclusion， the content of bifenthrin was significantly decreased in SSF of Puerh tea， due to the degradation by microorganisms. It is worth to further study the degradation effect of SSF in Puerh tea on other pesticides.

Key words

Puerh tea；microorganism；solidstate fermentation；bifenthrin；pesticide residue；degradation

食品安全問题已经引起了全球的关注[12]，并且由农药残留引起的食品污染问题也变得越来越重要[3]。如何将化学农药控制在对人类安全的范围内是目前我国农药应用和解决农药残留问题的重要研究课题。茶叶是我国传统的经济作物，由于茶园病虫害严重，农药不合理使用、超量使用、长期使用都会造成茶叶中农药残留超标，影响茶叶质量，进而引发食品安全问题。茶叶作为直接冲泡饮用的食品，溶入茶汤的残留农药会对人体健康造成危害，因此，农药残留是当前茶叶出口和内销中遇到的最为敏感、最大的质量安全问题[4]，加之国外“技术壁垒”，农药残留已成为制约我国茶叶出口的主要难题。

推荐访问:联苯 降解 固态 普洱茶 发酵

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