摘要
采用高效液相色谱法(HPLC)分析了茶叶中γ-氨基丁酸和谷氨酸的含量,通过对Gabaron茶不同加工工艺所制样茶中二者含量的测定,分析了它们在Gabaron茶加工全过程中的动态变化规律。研究表明,炒青绿茶和Gabaron茶中二者含量分别为0.12、2.72、1.70、1.18mg/g。真空充氮有利于γ-氨基丁酸的生物合成,3h真空充氮处理中γ-氨基丁酸生物合成速率达0.33mg/h。连续长时间真空充氮方法不可取,因其后阶段谷氨酸供给不足,γ-氨基丁酸合成速率大为下降,仅0.08mg/h。除氮增氧过程对及时补充谷氨酸有利,使其含量由1.18mg/g上升至2.50mg/g,本研究认为最优的Gabaron茶加工工艺为:鲜叶→真空充氮(3h)→除氮增氧(2h)→真空充氮(3h)→炒青绿茶加工工艺。
The contents of both γ-aminobutyric acid（GABA） and glutamic acid（Glu） were determined by High Pressure Liquid Chromatography（HPLC）. Through studies of tea samples made by different processing technologies, the variable rules of contents of GABA and Glu were analysed throughout the whole process. The results showed that： the contents of GABA and Glu in pan-fired green tea and Gabaron tea were 0.12mg/g, 2.72mg/g and 1.70mg/g, 1.18mg/g respectively. The treatment of vacuum and filling nitrogen was beneficial to the biological synthesis of GABA. During 3h of vacuum and filling nitrogen treatment, the synthesizing speed was up to 0.33mg/h. The treatment of continuous long time vacuum and filling nitrogen wasn＇t considered to be feasible because it lowered the GABA synthesizing speed to 0.08mg/h during its late 3h due to the shortcoming of Glu. The treatment of removing nitrogen and filling oxygen was able to raise the content of Glu from 1.18mg/g to 2.50mg/g. According to this experiment, the best Gabaron tea process was： fresh leaves → vacuum and filling nitrogen（3h）→ removing nitrogen and filling oxygen（2h）→vacuum and filling nitrogen（3h）→fan-fired green tea process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期117-120,共4页
Food Science
基金
湖南省计委2001年重点攻关项目
