微生物代谢驱动茯砖茶风味品质形成与健康功效的研究进展

王昕; 郭虔睿; 任静怡; 刘金虎; 李伟; 张晓文; 岳田利

doi:10.13300/j.cnki.hnlkxb.2026.02.023

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微生物代谢驱动茯砖茶风味品质形成与健康功效的研究进展

食品与农业工程 | 更新时间：2026-11-05

- 微生物代谢驱动茯砖茶风味品质形成与健康功效的研究进展
- Progress on microbial metabolism-driven formation of flavor quality and the health benefits of Fuzhuan brick tea
- 华中农业大学学报 2026年45卷第2期页码：216-227
- 作者机构：
  
  1.商洛学院健康管理学院，商洛726000
  2.陕西省“四主体一联合”秦岭康养产业校企联合研究中心，商洛726000
  3.西北大学食品科学与工程学院，西安710069
  4.商洛学院生物医药与食品工程学院，商洛726000
- 作者简介：
  
  王昕，E-mail：202226@slxy.edu.cn
  张晓文，E-mail：510080487@qq.com
  岳田利，E-mail：yuetl305@nwafu.edu.cn
- 基金信息：
  
  陕西省科技厅青年项目(2024JC-YBQN-0178);商洛学院博士科研启动项目(22SKY110)
- DOI：10.13300/j.cnki.hnlkxb.2026.02.023
  中图分类号： TS272.5
- 收稿：2025-07-26，
  
  纸质出版：2026-03-15
- 稿件说明：
移动端阅览
王昕，郭虔睿，任静怡，等.微生物代谢驱动茯砖茶风味品质形成与健康功效的研究进展［J］.华中农业大学学报，2026，45（2）：216‐227.

WANG Xing,GUO Qianrui,REN Jingyi,et al.Progress on microbial metabolism-driven formation of flavor quality and the health benefits of Fuzhuan brick tea[J].Journal of Huazhong Agricultural University,2026,45(02):216-227.
王昕，郭虔睿，任静怡，等.微生物代谢驱动茯砖茶风味品质形成与健康功效的研究进展［J］.华中农业大学学报，2026，45（2）：216‐227. DOI： 10.13300/j.cnki.hnlkxb.2026.02.023.

WANG Xing,GUO Qianrui,REN Jingyi,et al.Progress on microbial metabolism-driven formation of flavor quality and the health benefits of Fuzhuan brick tea[J].Journal of Huazhong Agricultural University,2026,45(02):216-227. DOI： 10.13300/j.cnki.hnlkxb.2026.02.023.

摘要

茯砖茶的风味品质与健康功效主要由微生物代谢驱动。为优化茯砖茶发酵工艺、开发茯砖茶高活性功能成分、构建茯砖茶标准化质控体系，本文聚焦于微生物代谢驱动茯砖茶品质与功效的核心科学问题，综述了其微生物群落演替规律、代谢产物转化路径及健康作用机制。微生物群落在发酵过程中呈现三阶段动态演替，以散囊菌属为核心的功能真菌通过分泌多酚氧化酶、纤维素酶等关键酶类，催化儿茶素、多糖等底物转化，生成茶褐素、茯茶素及蒽醌类化合物，形成独特“菌花香”与醇厚口感。同时，微生物代谢产物具有降脂、抗氧化、调节肠道菌群等健康功效。未来需整合多组学技术，构建精准调控体系，进一步深化多菌协同机制及健康效应研究，以推动茯砖茶高附加值产品开发。

Abstract

The flavor quality and health benefits of Fuzhuan brick tea are primarily driven by microbial metabolism.This article summarized the succession patterns of its microbial communities，the transformation pathways of metabolic product，and health mechanisms by focusing on the core scientific issues of microbial metabolism-driven the quality and efficacy of Fuzhuan brick tea to optimize the fermentation process of Fuzhuan brick tea，develop functional components with high activity of Fuzhuan brick tea，and establish a standardized system of controlling quality for Fuzhuan brick tea.The microbial communities undergo a thr

ee-stage dynamic succession during the process of fermentation.Functional fungi with the genus

Eurotium cristatum

as the core contributors secrete key enzymes including polyphenol oxidase and cellulase to catalyze the transformation of substrates including catechins and polysaccharides into the abrownins，fuins，and anthraquinone compounds，forming a unique “ungal-floral” aroma and mellow taste of the tea.Meanwhile，microbial metabolites have health benefits including lipid-lowering，antioxidant activity，and regulation of gut microbiota.In the future，it is necessary to integrate multi-omics technologies to establish a precise regulation system，further deepen the studies on multi-strain synergistic mechanisms and health effects，thereby facilitating the development of high value-added products of Fuzhuan brick tea.

关键词

Keywords

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