γ射线辐照对茶叶中游离氨基酸总量及组分的影响  

Effects of γ Ray Irradiation on Total Amount and Compositions of Free Amino Acid in Tea

作　　者：郑立秋[1] 胡蝶 陈亮 刘仲华[3,4] 陈静萍 王克勤 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南省核农学与航天育种研究所,湖南长沙410125 [3]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [4]湖南农业大学茶学教育部重点实验室,湖南长沙410128

出　　处：《湖南农业科学（下半月）》2014年第2期68-70,共3页

基　　金：国家科技支撑计划重大项目(2011BAD10D00)

摘　　要：通过不同剂量的γ射线辐照处理5种市售茶叶，探讨γ射线辐照对茶叶中游离氨基酸总量的影响。结果表明：云雾绿茶、安化红茶、石门碟峰茶和安化茯砖茶在辐照剂量分别为6.00、4.00~6.00、10.00和2.00 kGy时游离氨基酸含量最高，而辐照处理对湘尖茶游离氨基酸总量无显著影响。对云雾绿茶氨基酸组分分析发现，赖氨酸（Lys）在0.00 kGy时含量最高，受到辐照后含量均有不同程度的减少；天门冬氨酸（Asp）在辐照剂量为8.00 kGy时含量最高，在10.00 kGy时减少；其他几种氨基酸含量均在6.00 kGy时最高。The effects of different doses of γ ray irradiation on total amount of free amino acid in five kinds of commercial tea were studied. The results showed that the highest amount of free amino acid were found in Yunwu green tea, Anhua black tea, Diefeng green tea and Fuzhuan brick tea when the irradiation dose were 6.00 kGy, 4.00~6.00 kGy, 10.00 kGy and 2.00 kGy, respectively, but there was no significant influence on the total amount of amino acid in Xiangjian tea in each irradiation treatment. Through analyzing the compositions of amino acid in Yunwu green tea, the results indicated that the content of lysine （Lys） was the highest when exposure at 0 kGy irradiation, and it decreased for a different degrees after irradiation; the content of aspartic acid （Asp） was the highest when exposure at 8 kGy irradiation, and it decreased at 10.00 kGy; the contents of the other amino acids were the highest when exposure at 6.00 kGy irradiation.

关 键 词：茶叶 Γ射线 辐照处理 游离氨基酸 

分 类 号：S571.1[农业科学—茶叶生产加工]