| 单治国1, 2, 张春花2, 满红平3, 魏朝霞4, 周红杰4, 赵 明4, 段双梅4, 张乃明1, 5*.普洱茶固态发酵过程中联苯菊酯降解规律研究[J].植物保护,2017,43(4):90-96. |
| 普洱茶固态发酵过程中联苯菊酯降解规律研究 |
| The residues and degradation of bifenthrin in solid state fermentation of Pu erh tea |
| 投稿时间：2016-08-26 修订日期：2016-12-12 |
| DOI： |
| 中文关键词: 普洱茶 微生物 固态发酵 联苯菊酯 残留 降解 |
| 英文关键词:Pu erh tea microorganism solid-state fermentation bifenthrin pesticide residue degradation |
| 基金项目:科技创新人才计划(2015HC018); 对外科技合作计划 院士专家工作站(2015IC022); 云南省科技创新强省计划(2014AE014); 普洱学院高层次人才科研启动项目(K2015032); 农学专业普洱茶实验实习实训基地与加工技术创新服务中心(A03047-16) |
| 作者 | 单位 | | 单治国1, 2, 张春花2, 满红平3, 魏朝霞4, 周红杰4, 赵 明4, 段双梅4, 张乃明1, 5* | 1. 云南农业大学植物保护学院, 昆明 650201
2. 普洱学院, 普洱 665000
3. 普洱市质量技术 监督综合检测中心, 普洱 665000
4. 云南农业大学龙润普洱茶学院, 昆明 650201
5. 云南省土壤培肥与污染修复工程实验室, 昆明 650201 |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| In order to study the degradation of bifenthrin in solid state fermentation of Pu erh tea, the sun dried leaves of the large leaf 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 solid state fermentations (SSF) of Pu erh tea inoculated with Aspergillus niger, Saccharomyces cerevisiae and Penicillium chrysogenum, and a traditional SSF with no inoculation were developed, respectively. Then the residues of bifenthrin in tea leaves were measured by gas chromatography mass spectrometry (GC-MS). The degradation of bifenthrin by microorganisms in solid state fermentation of Pu erh tea was analyzed. The results showed that the residues of bifenthrin were decreased during SSF of the Pu erh tea. Inoculation of fungi could effectively reduce the content of bifenthrin in the SSF of Pu erh 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 first order 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 solid state fermentations (SSF) of Pu erh tea inoculated with Aspergillus niger, Saccharomyces cerevisiae and Penicillium chrysogenum, and traditional SSF with no inoculation. In conclusion, the content of bifenthrin was significantly decreased in SSF of Pu erh tea, due to the degradation by microorganisms. It is worth to further study the degradation effect of SSF in Pu erh tea on other pesticides |
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