Gabaron茶加工过程中游离氨基酸的变化

Variation of Free Amino Acids During the Processing of Gabaron Tea

本文对Gabaron茶加工过程中茶鲜叶在无氧条件下游离氨基酸的变化进行了研究,结果表明：离体茶鲜叶在常规条件下游离氨酸总量为2．5%,其中除含有一般的蛋白质氨基酸外,还含有茶叶特征氨基酸The以及微量的Gaba等。游离氨基酸中含量较高的为Glu、Pro、Asp、Arg、His,较低的是Thr、Ser和Gly。离体茶鲜叶经3h无氧处理后,游离氨基酸总量达3．4%。其中Pro、Gaba、Gly、Ser、Ala、Val、Thr等游离氨基酸含量上升。Pro和Gaba是上升幅度最大的两种氨基酸,分别为正常条件下的3倍和15倍。无氧条件下Glu和Asp含量下降,降幅分别为45%、36%。其余游离氨基酸基本稳定不变。

The variations of free amino acids in fresh tea leaves during the processing of Gabaron tea under anoxie stress are studied. The results show that： The total content of free amino acids in excised fresh tea leaves is 2.5 % in the normal condition. Gabaron and the special amino acid of tea--Theanine are determinated besides the normal protein amino acids. The free amino acids with high contents are Glu, Pro, Asp, Arg, His, with low contents are Thr, Set, Gly.The total content of free amino acids in excised tea leaves is raised to 3.4% after 3h anoxie stress.The contents of Pro, Gaba, Gly, Ser, Ala, Val, Thr are raised. The contents of Pro and Gaba are 3 and 15 times higher than those of them in the normal condition respectively. The contents of Glu and Asp are reduced, and the rates are 45 %, 36 % respectively. The contents of the other amino acids are stable.