茶叶科学技术Issue(2)：4-7,4.
高γ-氨基丁酸白茶品种适制性研究
Studies on the Cultivars Appropriateness in the Process of White Tea with Highγ-Aminobutyric Acid
摘要
Abstract
After taking 9 tea varieties as materials to madeγ-aminobutyric acid-rich white tea by vacuum anaerobic treatment, the contents ofγ-aminobutyric acid were detected and the quality was evaluated by sensory evaluation. The results showed that after treatments with vacuum anaerobic processing technology, there was significantly difference ( P<0.01 ) in contents of γ-aminobutyric acid (1.82~3.64 mg/g) between the control and 9 white teas. Among these, Dangui white tea had the highest content of γ- aminobutyric acid as 3.64 mg/g, Xiapu-chunbolu white tea took second place, and Mingke 1 white tea lastly as 1.82 mg/g, which illustrated the obviously different contents ofγ-aminobutyric acid in tea made from the different cutivars. Sensory evaluation indicated that Fuding-dahaocha white tea exhibited the best quality and the score was 82.25, Zimudan, Mingke 1, and Jiulongbao white tea came second, and Xiapu-chunbolu white tea has the lowest score. Given all that, it was concluded that the optimum varieties for processing white tea with highγ-aminobutyric acid was Fuding-dahaocha (Camellia sinensis), and next best was Zimudan (Camellia sinensis).关键词
茶树品种/γ-氨基丁酸/白茶/加工Key words
tea cultivars/γ-aminobutyric acid/white tea/processing引用本文复制引用
邬龄盛,王秀萍,陈泉宾,章细英..高γ-氨基丁酸白茶品种适制性研究[J].茶叶科学技术,2014,(2):4-7,4.基金项目
福建省公益类科研院所专项（2011R1014-4）。 （）
