利用茶叶制备γ-氨基丁酸的工艺研究  

Study on the Preparation of Gamma Aminobutyric Acid from Tea

作　　者：韩玮[1] 杨芙莲[1] 董文宾[1] 冯丽琴[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品研究与开发》2016年第20期107-110,共4页Food Research and Development

基　　金：陕西省科技统筹创新工程计划项目(2013KTZB02-01-04);西安市技术转移促进工程项目(CXY1434-3);陕西省教育厅产业化培育项目(14JF002)

摘　　要：采用邻苯二甲醛柱前衍生高效液相色谱法对富硒茶中γ-氨基丁酸的含量进行测定,利用Intertsil ODS-C18色谱柱,以15mmol/L的乙酸钠,纯乙腈为流动相进行梯度洗脱。以γ-氨基丁酸质量浓度X(mg/mL)对峰面积Y(m AU·min)作回归曲线,得回归方程Y=3 488.4X+23.525,相关系数为0.996 5。选用真空处理和谷氨酸钠浸渍处理两种方法对茶叶中γ-氨基丁酸进行富集,并对比富集效果。研究表明,在真空处理条件下处理10 h,富硒茶中γ-氨基丁酸的富集效果最好,γ-氨基丁酸含量增至0.875 mg/mL,是对照品的9.5倍。富硒茶在1%谷氨酸钠溶液浸渍12 h后效果最好,γ-氨基丁酸含量为0.624 mg/mL,是对照品的6.8倍。High performance liquid chromatography method with o-phthaldialdelhyde（OPA） pre-colomn derivatization was used to measure γ-aminobutyric acid content in Se tea. Separation of GABA was carried out on Intertsil ODS-C18 column with the gradient elution of 15 mmol/L sodium acetate and pure acetonitrile. In γ-aminobutyric acid concentration X（mg/m L）on the peak area Y（m AU·min）draw a regression curve,the regression equation was Y = 3 488.4X ＋ 23.525,with correlation coefficient of 0.996 5. Tea was processed with vacuum and impregnation with a solution of sodium glutamate to enrich γ-aminobutyric acid,and compared with two enrichment effects. Studies had shown that under vacuum conditions,when Se tea was deal with 10 h,γ-aminobutyric acid enrichment effect was the best,γ-aminobutyric acid content increased to 0.875 mg/m L,which was 9.5 times of the reference. After being impregnated with a solution of 1 % sodium glutamate 12 h,γ-aminobutyric acid enrichment effect was the best,its content was 0.624 mg/m L,which was 6.8 times of the reference.

关 键 词：Γ-氨基丁酸 高效液相色谱 富集 

分 类 号：TS272[农业科学—茶叶生产加工] TS201.2[轻工技术与工程—农产品加工及贮藏工程]