真空厌氧间歇技术富集福鼎大白茶茶鲜叶GABA的参数优化

Optimization of GABA enrichment parameters in Fuding Dabaicha fresh tea leaves by the treatment of batch vacuum technique anaerobic

选择福鼎大白茶鲜叶为材料,以γ-氨基丁酸(GABA)为评价指标,采用连续真空厌氧处理技术、真空厌氧间歇处理技术进行GABA的富集,通过单因素实验法和正交实验法优化GABA富集工艺。结果表明:兼顾GABA含量和茶叶感官品质,采取一次真空厌氧间歇技术富集GABA的效果最佳。即鲜叶等级为一芽二叶,真空度0.09 MPa,富集温度4℃,厌氧时间6 h(真空厌氧3 h→有氧2 h→真空厌氧3 h)。但考虑到技术的应用性和经济性,在其他条件不变的情况下,富集温度采用26℃条件下进行富集处理,其茶叶GABA含量达192.79 mg/100 g,氨基酸、茶多酚分别可达4.21%、15.80%,感官品质优异。

Fuding Dabaicha fresh tea in which the GABA was enriched by continuous or batch vacuum anaerobic treatment were used as materials.With the contents of GABA used as the evaluation indexes, the methods of the single factor experiment and orthogonal experiment were used to optimize the enrichment parameters of the GABA.Considering the GABA content and tea quality, the optimum conditions for the GABA enrichment were：fresh tenderness was One bud two leaves, vacuum degree 0.09 MPa, enrichment temperature 4℃ , anaerobic time 6 h (anaerobic 3 h→aerobie 2 h→anaerobic 3 h）.However, considering the applicability and economy of the technology, the enriched temperature was enriched at 26℃ under the same conditions, and the content of GABA was 192.79 mg/lO0 g, the contents of amino acids and tea polyphenols were 4.21%, 15.80% respectively, and the sensory quality was excellent.