香血灵芝菌丝茶的制备及品质分析

doi:10.16333/j.1001-6880.2025.12.015

天然产物研究与开发 ›› 2025, Vol. 37 ›› Issue (12): 2314-2322.doi: 10.16333/j.1001-6880.2025.12.015 cstr: 32307.14.1001-6880.2025.12.015

香血灵芝菌丝茶的制备及品质分析

何迪1,2，卢彬3，叶璐瑶2，袁培焯1,2，曾俊毅2，陈庆泽4，刘主2,4*

1喀什大学生命与地理科学学院，喀什 844006；2韶关学院生物与农业学院；3韶关学院医学院；4韶关市星河生物科技有限公司，韶关 512005

出版日期:2025-12-30 发布日期:2025-12-29
基金资助:
广东省教育厅普通高校重点项目（2022ZDZX2058）；韶关学院科研重点项目（SZ2022KJ02）；广东省科技创新战略专项（大学生科技创新培育）（pdjh2023b0475）；广东省大学生创新创业训练计划（S202210576063）

Preparation and quality analysis of Amauroderma rude mycelium tea

HE Di1,2,LU Bin3,YE Lu-yao2,YUAN Pei-zhuo1,2,ZENG Jun-yi2,CHEN Qing-ze4,LIU Zhu2,4*

1College of Life and Geographic Sciences,Kashgar University,Kashgar 844006,China;2College of Biology and Agriculture,Shaoguan University;3Medical College,Shaoguan University;4Starway Bio-technoloyg Co.,Ltd.,Shaoguan 512005 China

Online:2025-12-30 Published:2025-12-29

摘要/Abstract

摘要： 本研究旨在探究茶梗高值化利用，采用韶关本地香血灵芝（Amauroderma rude），以茶梗为基础配方进行固体发酵，通过菌丝生长情况筛选出香血灵芝的最适培养基配方，使用真空冷冻干燥技术制备灵芝菌丝茶，并对菌丝茶的营养及活性成分和感官成分进行测定。结果表明香血灵芝的最适培养基配方为茶梗70%、燕麦29%、蔗糖1%。与对照组相比，菌丝茶的营养成分粗多糖、脂肪酸等含量显著上升（P<0.05），茶多酚含量显著下降（P<0.05），感官成分“果香”“甜香”“花香”物质显著增加（P<0.05）。菌丝茶外观色泽淡黄、无明显杂质、澄清透亮、具有菌类和茶类所特有的香气和味道。本研究为香血灵芝菌株的开发利用及茶梗的高值化利用提供了科学依据和新途径。

关键词: 香血灵芝, 茶梗, 固体发酵, 菌丝茶, 品质分析

Abstract:

The purpose of this study was to explore the high-value utilization of tea stalk. The Shaoguan local Amauroderma rudewas used for solid fermentation based on tea stalk. The optimal medium formula of A. rude was screened by mycelium growth, and the mycelium tea was prepared by vacuum freeze-drying technology. The results showed that the optimal medium formula of A. rude was tea stalk 70%, oat 29% and sucrose 1%. Compared with contro groupl , the contents of crude polysaccharide and fatty acid of mycelium tea were significantly increased (P<0.05), the content of tea polyphenols was significantly decreased (P<0.05), and the sensory components of “fruity”, “sweet” and “floral” were significantly increased (P<0.05). The appearance of mycelium tea soup is light yellow, without obvious impurities, clear and transparent, and has the unique aroma and taste of fungi and tea. This study provided a scientific basis and a new way for the development and utilization of A. rude strains and the high-value utilization of tea stalk.

Key words: Amauroderma rude, tea stem, solid fermentation, mycelium tea, quality analysis

中图分类号: S326 Q815

何迪, 卢彬, 叶璐瑶, 袁培焯, 曾俊毅, 陈庆泽, 刘主. 香血灵芝菌丝茶的制备及品质分析[J]. 天然产物研究与开发, 2025, 37(12): 2314-2322.

HE Di, LU Bin, YE Lu-yao, YUAN Pei-zhuo, ZENG Jun-yi, CHEN Qing-ze, LIU Zhu. Preparation and quality analysis of Amauroderma rude mycelium tea[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2025, 37(12): 2314-2322.

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香血灵芝菌丝茶的制备及品质分析

Preparation and quality analysis of Amauroderma rude mycelium tea

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