影响“御金香”黄茶γ-氨基丁酸含量的因素研究  

Study on Factors of Influencing the Content ofγ-Aminobutyric Acid in"Yujinxiang"Yellow Tea

作　　者：伊冉 黄晓琴[1] 姜忠磊 杨小青 于敏 刘亭亭 YI Ran;HUANG Xiaoqin;JIANG Zhonglei;YANG Xiaoqing;YU Min;LIU Tingting(College of Horticultural Science and Engineering of Shandong Agricultural University,Taian 271018,China;Rizhao Lanshan Tea Industry Technology Promotion Service Center,Rizhao 276800,China;Shandong Taishan Tea Valley Agricultural Development Co.Ltd,Taian 271022,China)

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安271018 [2]日照市岚山区茶业技术推广服务中心,山东日照276800 [3]山东泰山茶溪谷农业发展有限公司,山东泰安271022

出　　处：《茶叶通讯》2021年第2期274-279,共6页Journal of Tea Communication

基　　金：山东省高校“双一流”建设团队(SYL2007YY03)。

摘　　要：目前,功能性茶叶新产品的研发成为一种趋势,高γ-氨基丁酸(GABA)茶叶的开发也一直受到关注,但针对茶叶本身中γ-氨基丁酸(GABA)含量及其影响因素研究较少。为探究御金香黄茶中GABA含量及其影响因素,特对采用不同工艺参数(摇青时间、闷黄时间、闷黄温度)、不同季节加工的黄茶中的GABA的含量进行研究。经高效液相色谱法(HPLC)测定GABA含量表明:GABA含量随着摇青时间延长先增加后减小,摇青2 min时含量较多;经不同闷黄时间、温度处理的茶叶,在闷黄6 h时GABA含量最高;而其含量与温度成反比,35℃时最高。不同季节加工的黄茶中GABA的含量呈现春季>夏季>秋季的趋势;且春季成茶中GABA含量是其他季节含量的40~60倍。At present,the research and development of new functional tea products has become a trend,and the development of high gamma aminobutyric acid(GABA)tea has always been concerned.However,there are few studies on the content of GABA in tea and its influencing factors.In order to explore the content of GABA in Yujinxiang yellow tea and its influencing factors,the content of GABA in yellow tea processed in different seasons with different technological parameters(shaking time,yellowing time and temperature)was studied.The content of GABA was determined by high performance liquid chromatography(HPLC).The results showed that the content of GABA first increased and then decreased with the extension of shaking time,and the content was higher when shaking for 2 min.The content of GABA was the highest in the tea treated with different yellowing time and temperature for 6 h,and the content was inversely proportional to the temperature,the highest at 35℃.The content of GABA in yellow tea processed in different seasons showed a trend of spring>summer>autumn,and the content of GABA in spring tea was 40-60 times of that in other seasons.

关 键 词：黄茶 γ-氨基丁酸(GABA) 加工工艺 品种 季节 茶叶 

分 类 号：S571.1[农业科学—茶叶生产加工]