Integrative Biology Journals
Plant Diversity

Plant Diversity ›› 2014, Vol. 36 ›› Issue (03): 411-418.DOI: 10.7677/ynzwyj201413125

• Articles • Previous Articles    

Study on Quality Components of GABA Maoyecha Tea (Camellia ptilophylla)*

 WU  Chun-Lan-1, HUANG  Ya-Hui-1、2, LAI  Xing-Fei-1, LAI  Rong-Hui-1, ZHANG  Min-1, ZHAO  Wen-Xia-1, ZhAO  Wen-Fang-1   

  1. 1 College of Horticulture, South China Agricultural University, Guangzhou 510642, China；2 Key Laboratory of
    Innovation for Germplasm Researches in Horticultural Crops in Southern China of Guangdong
    Higher Education Institutes, Guangzhou 510642, China
  • Received:2013-05-30 Online:2013-07-17 Published:2014-05-25
  • Supported by:

    广东省茶叶产业推进关键技术研究与示范 (2009B020201013)

γ-氨基丁酸 (GABA) 毛叶茶品质成分分析

 吴春兰1, 黄亚辉1、2, 赖幸菲1, 赖榕辉1, 张敏1, 赵文霞1, 赵文芳1   

  1. 1 华南农业大学园艺学院，广东 广州510642；2 广东省普通高校华南园艺作物
    种质创新与利用重点实验室，广东 广州510642
  • 基金资助:

    广东省茶叶产业推进关键技术研究与示范 (2009B020201013)

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Abstract:

This study discussed the changes in quality components of Maoyecha (Camellia ptilophylla) during the processing of GABA tea under vacuum anaerobic treatment. The results showed that: (1) After anaerobic treatment, GABA content in Maoyecha was increased significantly and reached to the standard of GABA tea. The contents of free amino acids, flavonoids and alkaloids were also significantly increased, but polyphenols and water extract were reduced. At the same time, vacuum treatment could accelerate the transformation of catechins. Simple catechins content was reduced, and the contents of ECG and CG were significantly increased. The contents of EGCG, GCG and estercatechins were increased first, then following by decreasing, but the final contents had no obvious difference with the untreated Maoyecha. (2) Besides the normal protein amino acids, Theanine, the special amino acid of tea, was determinate in Maoyecha. The free amino acids with high content were Thea, Glu, Asp, with low content were Met, Cit, αABA, Tau, Gly. Cysthi and EOHNH2 were the special amino acids of GABA Maoyecha. In the vacuum anaerobic conditions, the total content of free amino acids in GABA Maoyecha was increased due to protein degradation. The contents of PSer, Thr, Ser, Asn, Pro, Gly, Cit, αABA, Val, Cysthi, Ile, Leu, Tyr, Phe, GABA, Trp, Lys and His were raised, and the contents of Asp, Glu, αAAA were reduced. While the contents of Ala and Arg had the tendency of increasing first and then dropping down. Moreover, the content of Thea, Cys, Met and other amino acids were stable.

Key words:  Maoyecha, Camellia ptilophylla, GABA, Quality components

摘要：

以毛叶茶为研究对象，通过真空厌氧处理将其制作成γ氨基丁酸(GABA)毛叶茶，探求毛叶茶经厌氧处理后的品质成分变化。结果表明：(1)厌氧处理后的毛叶茶，其GABA含量显著提高，达到GABA茶标准。游离氨基酸、黄酮和生物碱含量也显著升高，但茶多酚和水浸出物含量降低。同时，真空处理还能促进儿茶素的转化。简单儿茶素含量呈降低趋势，ECG和CG含量显著提高，EGCG、GCG含量及酯型儿茶素总量却先增加后降低，最终总量与对照样无明显差异。(2) 毛叶茶中除含有一般的蛋白质氨基酸外，还含有普通茶树品种所特有的特征氨基酸Thea，以及微量的GABA。游离氨基酸中含量较高的有Thea、Glu、Asp，较低的是Met、Cit、αABA、Tau、Gly。Cysthi和EOHNH2是GABA毛叶茶中特有氨基酸。在真空厌氧条件下，GABA毛叶茶的游离氨基酸由于蛋白质发生降解而总量增加。其中PSer、Thr、Ser、Asn、Pro、Gly、Cit、αABA、Val、Cysthi、Ile、Leu、Tyr、Phe、GABA、Trp、Lys、His含量上升，Asp、Glu和αAAA含量均降低，而Ala 和Arg含量却呈现先增后降的趋势，Thea、Cys、Met等游离氨基酸含量在真空处理后无明显变化。

关键词: 毛叶茶, GABA, 品质成分

CLC Number: 

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