Effects of Jinhua-fungi fermentation on chemical compositions of Tie-guan-yin tea

In order to find out the influences of Jinhua-fungi fermentation on chemical compositions of tea， 10 different fungal strains were obtained from Fuzhuan brick tea，Liu-pao tea and Pu-erh tea，50% Tie-guan-yin tea infusion and 50% czapek's solution was mixed and inoculated with 10 dominant fungal strains for five days. The fermentation broth was dynamically analyzed for tea polyphenols and amino acids. On this basis，Tie-guan-yin tea inoculated with the 10 dominant fungi for 7 to 35 days fermentation was also studied. The extract and dry material of tea before and after fermentation were detected by UPLC. It turned out that tea polyphenols contents changed significantly after 10 fungal strains fermentation. The content of amino acids didn’t change obviously，but the species of amino acids were rich，it contained seven kinds of amino acids to human body. Inoculated with the 10 fungal strains for 35 days， dry material contents of Tie-guan-yin tea reduced by 0.6-0.9 g. The main components of tea polyphenols also reduced. The extract of tea was detected by UPLC，which showed that some new contents increased after fermentation. Jinhuafungi grew well in Tie-guan-yin fermentation liquor and Tie-guan-yin tea，which turned out that Jinhua-fungi were not the only strains in the olark tea. And it had high ability of transformation to tea polyphenols. There were some new components after tea fermentation.