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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea
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Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea

机译：普-茶和其他类型中国茶中γ-氨基丁酸（GABA）含量的测定与比较

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摘要

Two previous studies have reported that pu-erh tea contains a high level of γ-aminobutyric acid (GABA), which is the major inhibitory neurotransmitter in the central nervous system and has several physiological functions. However, two other researchers have demonstrated that the GABA content of several pu-erh teas was low. Due to the high value and health benefits of GABA, analysis of mass-produced pu-erh tea is necessary to determine whether it is actually enriched with GABA. A high-performance liquid chromatography (HPLC) method was developed for the determination of GABA in tea, the results of which were verified by amino acid analysis using an Amino Acid Analyzer (AAA). A total of 114 samples of various types of Chinese tea, including 62 pu-erh teas, 13 green teas, 8 oolong teas, 8 black teas, 3 white teas, 4 GABA teas, and 16 process samples from two industrial fermentations of pu-erh tea (including the raw material and the first to seventh turnings), were analyzed using HPLC. Statistical analysis demonstrated that the GABA content in pu-erh tea was significantly lower than that in other types of tea (p < 0.05) and that the GABA content decreased during industrial fermentation of pu-erh tea (p < 0.05). This mass analysis and comparison suggested GABA was not a major bioactive constituent and resolved the disagreement GABA content in pu-erh tea. In addition, the GABA content in white tea was found to be significantly higher than that in the other types of tea (p < 0.05), leading to the possibility of producing GABA-enriched white tea.
机译：先前的两项研究报告说，普-茶含有高水平的γ-氨基丁酸（GABA），它是中枢神经系统的主要抑制性神经递质，具有多种生理功能。但是，另外两名研究人员证明，几种普-茶的GABA含量较低。由于GABA具有很高的价值和健康益处，因此有必要对大量生产的普-茶进行分析，以确定其是否实际上富含GABA。开发了一种用于测定茶叶中GABA的高效液相色谱（HPLC）方法，其结果通过使用氨基酸分析仪（AAA）进行的氨基酸分析得到了验证。总共114种各种类型的中国茶样品，包括62种普-茶，13种绿茶，8种乌龙茶，8种黑茶，3种白茶，4种GABA茶，以及16种来自普industrial茶两次工业发酵的工艺样品。使用HPLC分析erh茶（包括原材料和第一至第七轮）。统计分析表明，普-茶中GABA含量明显低于其他类型的茶（p <0.05），并且在普industrial茶工业发酵过程中GABA含量下降（p <0.05）。这项质量分析和比较表明，GABA不是主要的生物活性成分，并解决了普-茶中GABA含量的分歧。另外，发现白茶中的GABA含量明显高于其他类型的茶（p <0.05），从而有可能生产富含GABA的白茶。

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