Influence of Anaerobic Treatment on the Amount of γ- Aminobutyric Acid and the Quality of Tea Leaf

Abstract

Abstract: Effects of the kind of gas, the duration and the temperature on the γ- amino butyric acid (GABA) content and thequality components of tea leaf under anaerobic treatment were investigated by the orthogonal design. The result showed that theamount of GABA in tea leaf under anaerobic conditions was mainly affecteds by the duration, followed by the kind of gas, butnot influenced by the temperature. Considering GABA content and quality components of tea leaf, the optimum conditions ofanaerobic treatment on fresh tea leaf were determined as follows: Vacuum , 25℃, 8h.

Key words: anaerobic treatment, tea leaf, γ- aminobutyric acid, quality

LIN Zhi, LIN Zhong-Ming, YIN Jun-Feng, TAN Jun-Feng. Influence of Anaerobic Treatment on the Amount of γ- Aminobutyric Acid and the Quality of Tea Leaf[J]. FOOD SCIENCE, 2004, 25(2): 35-39.

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Influence of Anaerobic Treatment on the Amount of γ- Aminobutyric Acid and the Quality of Tea Leaf

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