Tea processing method capable of increasing content of ª†-reanal

A processing method, the technology of aminobutyric acid, applied in the field of tea processing, can solve the problems of high power consumption, high requirements for anti-leakage, difficulty in purchasing nitrogen, etc., and achieve the effect of low cost, simple and easy processing method, and obvious sensory characteristics

Active Publication Date: 2004-11-17
TEA RES INST CHINESE ACAD OF AGRI SCI
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Problems solved by technology

But at present these treatment methods still have such and such defects, such as the high cost of using nitrogen gas treatment, especially in rural areas and towns in my country, it is difficult to buy nitrogen; the use of infrared irradiation consumes a lot of power; the use of microwave irradiation is harmful to anti-leakage The requirements are high; the use of sodium glutamate solution to treat fresh tea leaves is likely to produce "watery taste" and affect the quality of tea

Method used

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  • Tea processing method capable of increasing content of ª†-reanal

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Experimental program
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Effect test

Embodiment 1

[0014] Embodiment 1: by tea tree fresh leaf (kind: Yingshuang kind, standard: 1 bud 3-4 leaves) at 25 ℃, under the condition of different vacuum 0.04Mpa, 0.08Mpa and 0.09Mpa, process respectively 4 hours, through finishing and After drying, the contents of γ-aminobutyric acid in the tea leaves were determined to be 1.58 mg / g, 1.92 mg / g and 2.23 mg / g by high-performance liquid chromatography.

Embodiment 2

[0015] Embodiment 2: Treat the fresh leaves of tea tree (variety: Yingshuang species, standard: 1 bud 3-4 leaves) at a vacuum degree of 0.09Mpa and different temperatures of 4°C, 25°C and 40°C for 4 hours respectively, and after killing After drying and drying, the content of gamma-aminobutyric acid in the tea leaves reached 1.51mg / g, 2.35mg / g and 2.46mg / g through HPLC analysis.

Embodiment 3

[0016] Embodiment 3: Treat the fresh leaves of tea tree (variety: Yingshuang species, standard: 1 bud 3-4 leaves) at a vacuum degree of 0.09Mpa and a temperature of 25°C for 4 hours, 8 hours and 12 hours respectively, and then finish and dry Afterwards, the content of γ-aminobutyric acid in the tea leaves was determined to be 2.23mg / g, 2.66mg / g and 3.05mg / g by HPLC analysis.

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Abstract

The invention discloses a method for increasing gamma- reanal content in tea production, which comprises, vacuum treating the fresh tea leaves under the condition of, vacuum degree 0.04-0.1Mpa, temperature 4-40 deg. C, processing through the conventional techniques, the obtained gamma-reanal can reach 1.5-3.5mg/g.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a tea processing method for increasing the content of gamma-aminobutyric acid. Background technique [0002] Modern medical research shows that γ-aminobutyric acid is an important inhibitory neurotransmitter in the central nervous system, and its content is very high in the brains of mammals. Up and other pharmacological effects. However, γ-aminobutyric acid is a non-protein amino acid, and its content in higher plants is relatively low, generally between 0.03-32.5 μmol / g. [0003] At present, Japan has developed products such as tea, mulberry leaf tea, rice germ and refreshing beverage water rich in GABA and put them on the market, which are favored by the majority of hypertensive patients. The methods to increase the content of γ-aminobutyric acid in tea mainly include nitrogen anaerobic treatment, infrared ray, microwave irradiation, sodium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 林智尹军峰谭俊峰江用文杨亚军
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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