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Study of optimum extracting parameter on γ-aminobutyric acid enriched instant tea

Yong-Quan Xu   

  • Received:2012-06-01 Revised:2013-04-28 Online:2013-06-25 Published:2013-06-17
  • Contact: Yong-Quan Xu E-mail:yqx33@126.com

Abstract: With the estimate indexes of the extraction contents of total solids, tea polyphenols and amino acids, L, a, b, turbidity and sensory quality (liquor color, aroma and taste) for extracting infusion, optimization study on extraction parameters of γ-aminobutyric acid enriched instant tea by orthogonal experiments. The data was analysed by SPSS 13.0 software. The results showed that extracting temperature 80℃, extraction time 15-20 min and roasting tea material was the optimum extraction parameters of γ-aminobutyric acid instant tea.

Key words: γ-aminobutyric acid enriched instant tea, extracting, orthogonal experiment

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