Isolation And Identification Of "Jinhua"Fungi And Its Biotransformation Of Tea Constituents

Ten dominant strain fungi were obtained from three different teas, Hunan Fuzhuan tea,Guangxi Iiu-Pao tea and Yunnna Pu-erh tea. Through morphologying and analyzing the Fungi nuclear internal transcribed spacer region (ITS), the result showed that strain L-34was Aschersonia sp, strain P-10was Aspergillus Versicolor, strain L-3, L-11, L-6, L-37, L-8, L-10, L-25and F-4belongs to Eurotium amstelodami.50%Tie Guan Yin tea infusion and50%czapek’s solution was mixtured and inoculated with ten dominant Fungi culture for five days. The fermentation broth was dynamically analyzed for Tea Polyphenols, amino acids and tea pigment. It turned out, before and after fermentation, the fermentation with10strains of tea polyphenol content changes significantly (P<0.01); the content of amino acids were no obvious differences, but the species of amino acids were rich; the content of tea pigment changesd significantly (P<0.01), the Theabrownine increased at the early stage of fermengtation, theaflavins and thearubigins began to rise by late fermengtation.Tie Guan Yin tea inoculated with the dominant Fungi for7to35days fermentation, after35days, dry material content were reduced, range in0.6g-0.19g The ectract of tea was detected by UPLC, which showed that after7days, the content of EGCG、EGC、 C、EC、ECG had larger differences between strain F-4、L-37and blank control, all of the value were on the rise; and after ferment21days, apart from EGCG content remains high, other substances are declining. Use Tea polyphenols medium as the fermentation liquor, UPLC analyzed the differences between Tea polyphenols medium and the liquor without Tea polyphenols, strains L-34, and L-37, and L-25, and L-10and L-8of polyphenols changes most clear, many unknown retention time appeared at the fermentation liquid with tea polyphenos, specific fermentation liquid in the peak type of components and structure needed further research determines.