高γ-氨基丁酸含量白茶的茶树品种适制性及工艺研究初探

Primary Research on Processing and Processing Suitability of White Tea Cultivars with High GABA Content

为探究γ-氨基丁酸白茶的茶树适制品种,试验采用OPA柱前衍生HPLC法首先测定不同加工工艺处理的福鼎大白茶制成的白茶中γ-氨基丁酸含量,结合白茶品质进行感官评审,发现在充氮处理,无光照的条件下萎凋35 h的加工工艺条件效果较优。后选择14种应用较广的茶树品种为原材料,于室温23℃无光条件下充氮、萎凋处理35 h,在80℃下进行烘干制成白茶,测定γ-氨基丁酸含量,并对处理后的白茶进行感官审评。结果表明,除福鼎大白外,福建品种福云6号及福安大白、四川品种名选131,贵州品种黔湄101均具有较好的开发高含量GABA白茶产品的潜力。

To explore the suitable tea cultivars of gamma aminobutyric acid white te a , this experiment adopted high -performance liquid chromatography （HPLC） method which involves precolumn derivatization with o - phthaladehyde （0PA） to determine the different level of GABA content in white tea made from Fudingdabai of different processing technologies. In addi t io n, sensory evaluation of the tea was made. The results showed that the effect of withering 35 h u nd er the treatment of nitrogen and no illumination was better. 14 widely used tea cultivars were selected as ma te r ia ls ,th eir leaves were processed to white tea,which were withering 35 h at room temperature of 23 ! under nitrogen and dark condition and drying at 80 !. The content of GABA and sensory evaluation were measured after processing. In conclu s io n ,except the Fu d in g daba i,some other tea cultivars had the potential to process white tea with high content of GABA,such as Fuyun 6 and Fuandabai from Fujian Pro vinc e,Mingxuan 131 from Sichuan Pro vinc e, Qianmei 101 from Guizhou Province.