本文通过接种不同量的1.0×107 CFU/mL金花菌孢子悬浊液对青刺尖茶进行固态发酵，采用电子鼻、电子舌和色度检测技术，结合人工感官评审，综合评价金花菌发酵对青刺尖茶品质的影响，利用HPLC指纹图谱法分析青刺尖茶发酵前后的成分差异。电子鼻、电子舌分析结果显示，金花菌发酵青刺尖茶前、后的干茶和茶汤的主成分得分区域具有明显的差异，接种量为1.0 mL、1.2 mL和1.4 mL的发酵茶与未发酵茶，香气和滋味差异最明显。接种量1.0 mL的青刺尖发酵茶，其色度检测结果为明亮度值70.32、红绿色度值8.99、黄蓝色度值76.00、色相值8.45、色差值78.00，人工感官评审得分91.75，均与市售优质伏砖茶最接近。HPLC分析结果显示，青刺尖茶经金花菌发酵后，其化学成分明显增多，表明金花菌发酵能够有效改变青刺尖茶中的化学成分。

Prinsepia utilis tea was inoculated with different amounts of 1.0×107 CFU/mL Eurotium cristatum spore suspension for solid-state fermentation, and the effect of E. cristatum spore suspension on the quality of P. utilis tea was evaluated by electronic nose (E-nose), electronic tongue (E-tongue), colorimetry, and human-sensory evaluations. Additionally, differences in the chemical constituents of unfermented and fermented P. utilis tea samples were analyzed by HPLC fingerprinting. The results of E-nose and E-tongue analyses revealed significant differences between unfermented and fermented P. utilis in forms of dry tea and tea liquid on the principal components, with the most significant differences in aroma and taste foundat inoculation volumes of 1.0 mL, 1.2 mL, or 1.4 mL. Colorimetry results showed that the lightness, red-green value, yellow-blue value, hue, color-difference value, and human-sensory evaluation score of P. utilis tea incubated with 1.0 mL of the spore suspension were 70.32, 8.99, 76.00, 8.45, 78.00, and 91.75, respectively. Both the colorimetric and sensory-evaluation values of P. utilis tea were close to those of high-quality FuZhuan tea in markets. Furthermore, HPLC results illustrated that the levels of chemical constituents of P. utilis tea increased significantly following the fermentation, suggesting that the fermentation of P. utilis tea by E. cristatum effectively changed its chemical constituents.

攀枝花市科学技术和知识产权局项目(2014CY-C-1)；四川师范大学大精设备开放基金项目(DJ2015-21)