高γ-氨基丁酸含量白茶的茶树品种适制性及工艺研究初探

高玉佩，朱澄澄，马煜明，何柳，王君雅，陈杰，黄进，余志*

（1.华中农业大学园艺林学学院茶学系，湖北武汉 430070；2.十堰市农科院果茶研究所，湖北十堰 442714）

高γ-氨基丁酸含量白茶的茶树品种适制性及工艺研究初探

高玉佩1，朱澄澄1，马煜明1，何柳1，王君雅1，陈杰1，黄进2，余志1*

（1.华中农业大学园艺林学学院茶学系，湖北武汉 430070；2.十堰市农科院果茶研究所，湖北十堰 442714）

为探究γ-氨基丁酸白茶的茶树适制品种，试验采用OPA柱前衍生HPLC法首先测定不同加工工艺处理的福鼎大白茶制成的白茶中γ-氨基丁酸含量，结合白茶品质进行感官评审，发现在充氮处理，无光照的条件下萎凋35 h的加工工艺条件效果较优。后选择14种应用较广的茶树品种为原材料，于室温23℃无光条件下充氮、萎凋处理35 h，在80℃下进行烘干制成白茶，测定γ-氨基丁酸含量，并对处理后的白茶进行感官审评。结果表明，除福鼎大白外，福建品种福云6号及福安大白、四川品种名选131，贵州品种黔湄101均具有较好的开发高含量GABA白茶产品的潜力。

白茶；γ-氨基丁酸；工艺；适制性；品种

Abstract:To explore the suitable tea cultivars of gamma aminobutyric acid white tea，this experiment adopted high-performance liquid chromatography （HPLC） method which involves precolumn derivatization with ophthaladehyde（OPA）to determine the different level of GABA content in white tea made from Fudingdabai of different processing technologies.In addition，sensory evaluation of the tea was made.The results showed that the effect of withering 35 h under the treatment of nitrogen and no illumination was better.14 widely used tea cultivars were selected as materials，their leaves were processed to white tea，which were withering 35 h at room temperature of 23℃ under nitrogen and dark condition and drying at 80℃.The content of GABA and sensory evaluation were measured after processing.In conclusion，except the Fudingdabai， some other tea cultivars had the potential to process white tea with high content of GABA，such as Fuyun 6 and Fuandabai from Fujian Province，Mingxuan 131 from Sichuan Province，Qianmei 101 from Guizhou Province.

Keywords:White tea； γ-aminobutyric acid； Process；Suited-processing； Cultivar

γ-氨基丁酸（gamma-aminobutyric acid，GABA）是中枢神经系统的一种抑制性传递物质，是脑组织中最重要的神经递质之一。研究发现GABA是神经系统发育过程中的一种神经营养因子[1]，有改善神经机能，镇静神经和抵抗焦虑等功能活性[2-4]。杨藻宸等人指出GABA能结合并激活抗焦虑的脑受体，通过与其他物质的协同作用阻止导致情绪焦虑相关的信息到达大脑指示中枢，从而起到镇定神经和抗焦虑的作用[5]。……