真空厌氧间歇技术富集福鼎大白茶茶鲜叶GABA的参数优化

沈强; 许凡凡; 张小琴; 潘科; 刘忠英; 郑文佳

doi:10.13386/j.issn1002-0306.2018.11.027

真空厌氧间歇技术富集福鼎大白茶茶鲜叶GABA的参数优化

1. 贵州省农业科学院茶叶研究所, 贵州贵阳 550006;
2. 贵州民族大学人文科技学院, 贵州贵阳 550025

基金项目:

贵州省科技创新人才团队项目[黔科合人才团队(2014)4025]。

贵州省创新能力平台建设专项子项目[黔科合院所创新能(2010)4008-9号]

贵州省农业科技攻关项目[黔科合NY(2015)3023-2号、黔科合NY(2014)3001号]

贵州省农科院院专项[黔农科院院专项(2013)009号]

详细信息

作者简介:
沈强(1981-),男,硕士,副研究员,研究方向:茶叶加工及综合利用,E-mail:40908712@qq.com。

通讯作者:
郑文佳(1969-),男,本科,研究员,研究方向:茶叶加工,E-mail:wenjia_zheng@126.com。

中图分类号: TS201.1
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出版历程
- 收稿日期: 2017-08-30
- 网络出版日期: 2020-11-26
- 刊出日期: 2018-05-31

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

1. Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China;
2. The College of Humanities and Science of Guizhou Minzu University, Guiyang 550025, China

摘要

摘要: 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。
- 真空厌氧间歇技术 /
- 福鼎大白茶 /
- 茶鲜叶 /
- γ-氨基丁酸 /
- 正交实验法
Abstract: 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→aerobic 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/100 g, the contents of amino acids and tea polyphenols were 4.21%, 15.80% respectively, and the sensory quality was excellent.
- batch vacuum anaerobic technique /
- Fuding Dabaicha /
- fresh tea leaves /
- GABA /
- orthogonal experiment