云南大叶种茶树夏秋季鲜叶加工γ- 氨基丁酸白茶的工艺优化

肖艳琴1; 2; 焦文文1; 2; 3; 刘琨毅1; 2; 3; 陈立佼1; 陈秋月1; 2; 李若愚1; 2; 王启1; 2; 罗慧1; 2; 马燕1*; 赵明1; 2*

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DOI:10.12161/j.issn.1005-6521.2023.20.018

食品研究与开发:2023,44(20):128-134

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云南大叶种茶树夏秋季鲜叶加工γ- 氨基丁酸白茶的工艺优化

肖艳琴1，2，焦文文1，2，3，刘琨毅1，2，3，陈立佼1，陈秋月1，2，李若愚1，2，王启1，2，罗慧1，2，马燕1*，赵明1，2*^1,2,3

(1.云南农业大学茶学院，食品科学技术学院，云南昆明 650201;2.云南农业大学云南省药用植物生物学重点实验室，西南中药材种质创新与利用国家地方联合工程研究中心，云南昆明 650201;3.宜宾职业技术学院现代农业学院，五粮液技术与食品工程学院，四川宜宾 644003)

Optimization of Technology for Manufacturing White Tea Rich in γ -Aminobutyric Acid Using Fresh Leaves of Camellia sinensis var.assamica in Summer and Autumn

XIAO Yanqin1，2，JIAO Wenwen1，2，3，LIU Kunyi1，2，3，CHEN Lijiao1，CHEN Qiuyue1，2，LI Ruoyu1，2，WANG Qi1，2，LUO Hui1，2，MA Yan1*，ZHAO Ming1，2*^1,2,3

(1.College of Tea Science，College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，Yunnan，China;2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province，National &Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China，Yunnan Agricultural University，Kunming 650201，Yunnan，China;3.College of Modern Agriculture，College of Wuliangye Technology and Food Engineering，Yibin Vocational & Technical College，Yibin 644003，Sichuan，China)

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投稿时间：2022-06-21

中文摘要: 以云南大叶种茶树（Camellia sinensis var.assamica）夏秋季鲜叶为原料，加工富含γ-氨基丁酸（γ-aminobutyric acid，GABA）且风味好的白茶，以期促进夏秋茶资源的高值利用。应用爬坡试验与响应面设计优化茶鲜叶厌氧处理的温度与时间，厌氧处理后，烘干制备白茶，采用高效液相色谱法、比色法等测定茶叶GABA 等化学成分含量。结果显示，GABA 白茶的最优加工工艺为茶鲜叶萎凋8 h 后，34 ℃厌氧处理20 h，50 ℃烘干。该条件制作的白茶GABA 含量为1.52 mg/g，具有汤色橙黄、滋味甜醇、甜香带果香的风味特征。与对照比较，经厌氧处理后，白茶中GABA 与水浸出物含量极显著增加（p<0.01），茶多酚、儿茶素、咖啡碱、游离氨基酸的含量均降低。

中文关键词: 大叶种茶树 γ-氨基丁酸白茶厌氧处理品质特征

Abstract:The fresh leaves of Camellia sinensis var.assamica in summer and autumn were used as the raw material to manufacture white tea rich in γ-aminobutyric acid（GABA）with good flavor，so as to promote high-valued utilization of tea resources in summer and autumn.The temperature and time of anaerobic treatment for the fresh leaves were optimized by gradability test and response surface design.The white tea was manufactured by drying after anaerobic treatment，and its contents of chemical components，e.g.，GABA were determined by high-performance liquid chromatography（HPLC）and colorimetric method.The results showed that the optimal technology for manufacturing white tea rich in GABA was as follows: After withering for 8 h，the fresh leave was used for anaerobic treatment at 34 ℃for 20 h and then dried at 50 ℃.The content of GABA in the manufactured white tea under this condition was 1.52 mg/g.It had flavor characteristics of orange-yellow infusion，sweet and mellow taste，and sweet and fruity aroma.Compared with those in the control group，the contents of GABA and water extract in white tea were increased significantly（p<0.01）after anaerobic treatment，while those of tea polyphenols，free amino acid，catechins，and caffeine were decreased.

keywords: Camellia sinensis var.assamica γ-aminobutyric acid（GABA） white tea anaerobic treatment flavor characteristics

文章编号：202320018 中图分类号： 文献标志码：

基金项目:云南省科技厅科技计划项目（202104BI090008）

作者	单位
肖艳琴1，2，焦文文1，2，3，刘琨毅1，2，3，陈立佼1，陈秋月1，2，李若愚1，2，王启1，2，罗慧1，2，马燕1，赵明1，2	1.云南农业大学茶学院，食品科学技术学院，云南昆明 650201；2.云南农业大学云南省药用植物生物学重点实验室，西南中药材种质创新与利用国家地方联合工程研究中心，云南昆明 650201；3.宜宾职业技术学院现代农业学院，五粮液技术与食品工程学院，四川宜宾 644003

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Affiliation

XIAO Yanqin1，2，JIAO Wenwen1，2，3，LIU Kunyi1，2，3，CHEN Lijiao1，CHEN Qiuyue1，2，LI Ruoyu1，2，WANG Qi1，2，LUO Hui1，2，MA Yan1*，ZHAO Ming1，2*

1.College of Tea Science，College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，Yunnan，China；2.The Key Laboratory of Medicinal Plant Biology of Yunnan Province，National &Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China，Yunnan Agricultural University，Kunming 650201，Yunnan，China；3.College of Modern Agriculture，College of Wuliangye Technology and Food Engineering，Yibin Vocational & Technical College，Yibin 644003，Sichuan，China

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