γ-氨基丁酸和谷氨酸的测定及其在Gabaron茶加工中的变化  

Determination of GABA and Glu and Their Variation in Gabaron Tea Processing

作　　者：黄亚辉[1] 郑红发[1] 刘霞林[1] 王旭[1] 

机构地区：[1]湖南省茶叶研究所,长沙410125

出　　处：《茶叶通讯》2005年第3期4-7,共4页Journal of Tea Communication

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0.12mg/g、2.72mg/g和1.70mg/g、1.18mg/g。真空充氮有利于γ-氨基丁酸的生物合成,但连续长时间真空充氮方法,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。除氮增氧过程对及时补充谷氨酸有利。The contents of both γ-aminobutyric acid （GABA） and glutamic acid （Glu） were analysed by High Pressure Liquid Chromatography （HPLC） . Through the determination of both contents in tea samples made by different processing technologies, studied the dynamic variation rules of GABA and Glu throughout the process of making Gabaron tea. 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/grespectively. The treatment of vacuum and filling nitrogen was beneficial to the biological synthesis of GABA, but continuous and long time of this treatment lowered the GABA synthesizing speed due to the shortage of Glu in the later stage. The treatment of removing nitrogen and filling oxy- gen was able to raise the content of Glu and it was necessary for the processing of Gabaron tea.

关 键 词：Gabaron茶 Γ-氨基丁酸 谷氨酸 动态变化 加工工艺 茶叶 测定 高效液相色谱法 动态变化规律 炒青绿茶 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ922.1[轻工技术与工程—食品科学与工程]