Abstract: The contents of bothγ-aminobutyric acid(GABA) and glutamic acid(Glu) were determined by High Pressure Liquid Chromatography(HPLC). Through studies of tea samples made by different processing technologies, the variable rules of contents of GABA and Glu were analysed throughout the whole process. The results showed that: the contents of GABA and Glu in pan-fired green tea and Gabaron tea were 0.12mg/g, 2.72mg/g and 1.70mg/g, 1.18mg/g respectively. The treatment of vacuum and filling nitrogen was beneficial to the biological synthesis of GABA. During 3h of vacuum and filling nitrogen treatment, the synthesizing speed was up to 0.33mg/h. The treatment of continuous long time vacuum and filling nitrogen wasn’t considered to be feasible because it lowered the GABA synthesizing speed to 0.08mg/h during its late 3h due to the shortcoming of Glu. The treatment of removing nitrogen and filling oxygen was able to raise the content of Glu from 1.18mg/g to 2.50mg/g. According to this experiment, the best Gabaron tea process was: fresh leaves→vacuum and filling nitrogen(3h)→removing nitrogen and filling oxygen(2h)→vacuum and filling nitrogen(3h)→fan-fired green tea process.

Key words: Gabaron tea, γ-aminobutyric acid, glutamic acid, dynamic variation