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首页> 外文会议>Annual International Meeting of the American Society of Agricultural and Biological Engineers >Effects of fermentation time and seasons on the v-aminobutyric acid and glutamic acid contents of TTES-13 and Oolong GABA tea
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Effects of fermentation time and seasons on the v-aminobutyric acid and glutamic acid contents of TTES-13 and Oolong GABA tea

机译：发酵时间和季节对TTE-13和乌龙GABA茶的v-氨基丁酸和谷氨酸含量的影响

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摘要

GABA tea is a kind of new functional tea which contains high amount y-aminobutyric acid (GABA). The technique of processing GABA tea was introduced from Japan to Taiwan several years ago. In order to determine the optimum operation conditions for theGABA tea manufacturing machine, the most important work was to develop the mass production critical technology of the GABA tea. The TTES-13 and Oolong species were chosen and the packed tower theory was used to study the effects of fermentation time andseasons on the GABA and glutamic acid contents.The results indicated that no matter of seasons or species, the GABA content increased with increasing anaerobic fermentation time, and the glutamic acid content also increased with increasing aerobic fermentation time. The optimal anaerobic fermentationtime of spring and fall season's GABA tea were 8 hours, and the aerobic fermentation time was 4 hours. Also, for Oolong species, the GABA and glutamic acid contents of spring season's GABA tea was higher than that of fall season. According to the results, it was shown that the quality of GABA tea from spring seasons was better than that of fall season. For TTES-13 species, the GABA and glutamic acid contents were the same as in the spring and fall season's GABA tea.The abstract is often the only part of the paper to be read, so include your major findings in a useful and concise manner. Include a problem statement, objectives, brief methods, quantitative results, and the significance of your findings. The abstractshould be no more than 250 words long.
机译：Gaba Tea是一种新的功能茶，含有大量Y-氨基丁酸（GABA）。几年前将加工GABA茶的技术从日本引入台湾。为了确定TheGaba茶叶制造机的最佳运行条件，最重要的作品是开发GABA茶的大规模生产批判技术。选择TTE-13和乌龙型物种，用填充塔理论用于研究发酵时间和欧释对GABA和谷氨酸含量的影响。结果表明，无论是季节或物种，GABA含量随着厌氧的增加而增加发酵时间，谷氨酸含量随着有氧发酵时间的增加而增加。春季和秋季的GABA茶的最佳厌氧发酵时间为8小时，有氧发酵时间为4小时。此外，对于乌龙种类而言，春季加巴茶的GABA和谷氨酸含量高于秋季的谷氨酸含量。根据结果​​，表明春季的GABA茶的质量优于秋季。对于TTE-13种，GABA和谷氨酸含量与春季和秋季的GABA TEA相同。摘要通常是要读取的纸张的唯一部分，所以将您的主要发现包括有用和简洁的方式。包括问题陈述，目标，简短方法，定量结果以及调查结果的重要性。抽象应该长度不超过250字。

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