陈艳虹，邱森梅，沈志伟，肖 遥，李凯欣，廖 婷*

（武夷学院茶与食品学院，福建 武夷山 354300）

摘要：本研究选用武夷山市场上价位相近的六款不同品种的红茶汤为基质，以红茶菌为发酵菌种制备红茶饮料。分别在发酵的2、4、6、8、10、12d 进行取样，分析发酵液的理化成分状况和抗氧化性。得出：采用不同种类红茶基质发酵饮料理化成分差异较大，抗氧化能力差异较小，感官品质均在发酵第4d 最佳，不同种类红茶发酵液品质间差异较明显，该研究可为茶饮料原材料的选用提供一定的参考。

关键词：红茶菌；发酵；红茶

Analysis of Substance Difference in Quality and Efficacy of Different Kindsof Black Tea Beverages Fermented by Kombucha Bacteria

CHEN Yan-hong，QIU Sen-mei，SHEN Zhi-wei，XIAO Yao，LI Kai-xin，LIAO Ting*

（College of Tea and Food，Wuyi University，Wuyishan 354300，China）

Abstract: In this study，six different varieties of red tea soup with similar price in Wuyishan market were selected asthe substrate. Samples were taken at the 2，4，6，8，10 and 12 days to analyze the physicochemical composition andantioxidant properties of the fermentation solution，respectively. The results showed that there were significantdifferences in physicochemical components and little difference in antioxidant capacity of fermented beverages withdifferent black tea substrates. The sensory quality was the best on the 4th day of fermentation，and the differencebetween different kinds of black tea fermented liquid quality was obvious. This study can provide certain referencesignificance for the selection of tea beverage raw materials.

Key words: kombucha；fermentation；black tea

中图分类号：TS27                          文献标志码：A                                  文章编号：1007-7871（2024）06-0001-04

2024，Vol.27，No.6