不同杀青方式对茶样中γ-氨基丁酸含量及其主要化学成分的影响

Effects of Different Fixation Methods on Gamma Aminobutyric Acid and Main Chemical Components of Tea Samples

采用高效液相色谱法和理化成分检测法测定茶样中γ-氨基丁酸(GABA)含量及其主要化学成分,利用SPSS统计软件进行差异显著性分析,旨在探索不同杀青方式对厌氧/好氧处理茶叶中GABA含量及其主要化学成分的影响,为富含具有降压功能的Gabaron茶的研究提供科学依据。研究结果表明:茶鲜叶中GABA含量很低,在0.041～0.061mg/g之间;经厌氧/好氧处理后GABA含量显著提高,在1.37～1.81mg/g之间。微波、滚筒、水潦、锅炒和蒸汽5种杀青方式对茶样中GABA含量及其主要化学成分的影响有差异。微波杀青对茶样中GABA保留量最高,为1.81mg/g,较对照样提高了28.7倍;滚筒杀青和蒸汽杀青次之;水潦杀青和锅炒杀青最差。微波杀青和蒸汽杀青对茶样中氨基酸和茶多酚的保留量较其他3种杀青方式高,水潦杀青对茶样中氨基酸和茶多酚的保留量较差。微波杀青作业有利于茶叶品质的保留,但各种组合杀青方式还有待深入研究。

Gammaaminobutyric acid and main chemical components of tea samples, which were throughnaerobic and aerobic treatment, were determined by high performance liquid chromatography and physical-chemical compositions detection with SPSS statistical softwarefor analysis of significant difference. The purpose of this article provided a scientific basis for decreasing blood pressure of Gabaron tea. The results showed that GABA had low levels of tea leaf in between 0.041 mg/g and 0.061 mg/g, while GABA had significantly increased after anaerobic and aerobic treatment in between 1.37 mg/g and 1.81 mg/g. There were microwave fixation, roller fixation, water fixation, pan fixation and steam fixation to compare different fixation effects for tea samples. GABA and main chemical compositions of tea samples were different through five kinds of fixation methods. GABA of the microwave fixation tea samples, which increased by 28.7 times on control tea samples, retained the maximum and amounted for 1.81 mg/g. Followed by froller fixation and steam fixation; water fixation and pan fixation were the worst. Amino acid and tea polyphenols retention through microwave fixation and steam fixationwere than higher the other three fixation methods. The amount of poor retention of amino acid and tea polyphenols was water fixation. Microwave fixation was conducive to the retention tea quality, but various combinations of fixation methods should be further studied.