茶叶中γ-氨基丁酸提取、分离及薄层扫描测定的研究  

Study on Extraction and Determination of γ-Aminobutyric Acid in Tea

作　　者：郑红发[1] 黄亚辉[2] 黄怀生[1] 粟本文[1] 袁英芳[1] 

机构地区：[1]湖南省茶叶研究所,湖南长沙410125 [2]华南农业大学园艺学院,广东广州510642

出　　处：《食品科学》2008年第4期347-351,共5页Food Science

基　　金：国家科技攻关计划项目(2001BA525L-18)

摘　　要：对茶叶中γ-氨基丁酸的提取、分离及检测方法进行了研究,分别采用水和乙醇作为提取溶剂,结果发现用水提取能达到更好的效果,γ-氨基丁酸含量提高20%;同时采用离子交换树脂对γ-氨基丁酸提取液进行分离,提取液上732阳离子树脂柱(2.5×50cm),使用柠檬酸和氨水缓冲液进行pH线性梯度洗脱,洗脱液中γ-氨基丁酸最高浓度达39%;采用薄层扫描仪对γ-氨基丁酸的含量进行检测,研究并确定了检测的条件及参数。The method has been studied to extractisolate and determine the γ-aminobutyric acid in tea. Taking water or alcohol as solvent, it was discovered that water can achieve a better effect with, γ-aminobutyric acid content to be enhanced 20 %. With the ion exchange resin for isolation and 732 positive ions resin columns （2.5 - 50 cm） for adsorption, and citric acid and ammonia water as buffer liquids, so as to carry on pH linear gradient elution the results indicated that the γ-aminobutydc acid concentration can reach roughly 39 %. By thin layer scanner to continue the mensuration, the assaying conditions and parameters can be determined.

关 键 词：Γ-氨基丁酸 提取 分离 测定 

分 类 号：S571.1[农业科学—茶叶生产加工]