采后茶鲜叶在浸水条件下γ-氨基丁酸的富集  

Study on accumulation of γ-aminobutyric acid(GABA) of harvested fresh tea(Thea sinensis L.)shoots under soaking

作　　者：廖明星[1,2] 顾振新[2] 

机构地区：[1]韶关学院英东食品科学与工程系,广东韶关512005 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2011年第4期143-144,147,共3页Science and Technology of Food Industry

摘　　要：以采摘后的鲜茶叶为研究对象,研究了在水渍条件下GABA的累积响应。结果表明,持续/间歇水渍4h后,茶叶GABA累积量分别比全程在空气晾置(对照,CK)显著增加1.01倍和40%(P<0.01),茶叶L-谷氨酸(L-Glu)含量分别比CK减少55.69%和46.73%。随持续水渍时间延长,茶叶GABA累积量增速及L-Glu含量下降速率减缓;两个3h水渍间随空气摊晾时间延长,茶叶GABA含量减少、L-Glu含量增加。正交实验结果表明,浸渍液pH、浸渍温度、浸渍时间及是否摊晾对茶叶GABA的累积有显著影响(P<0.05)。多重比较结果表明,在pH5.0和中温30℃条件下连续浸渍3h的茶叶,其GABA累积量显著高于其它处理(P<0.01)。Compared with that of the tea always placed in the air, when fresh tea（ Thea sinensis L.）shoots were soaked continuously or intermittently into distilled water for 4h, its gamma aminobutyric acid（GABA） contents were significantly increased 1.01 times and 40% respectively（ P 〈 O.0! ）, and its L-glutamatic acid （L-Glu） contents were reduced 55.69% and 46.73% respectively.With the continuous immersion prolonged,the rate of its GABA cumulant growth and L-Glu content decrease were all slowed down.When the interval refers to place the tea in the air,with the interval between 2 socked processing for 3h prolonged, GABA content decrease and L-Glu content increased.According to variance analysis for orthogonal tests,GABA level in fresh tea shoots were all significantly affected by water temperature, pH and soaking time had effect on（ P 〈 0.05）.Of which,the GABA content was the highest（ P 〈 0.01 when the fresh tea shoots were soaked into solution with pH 5.0 for 3h at 30℃.

关 键 词：离体茶鲜叶 水渍 γ-氨基丁酸(GABA) 

分 类 号：TS201.1[轻工技术与工程—食品科学]