Position: Home > Articles > Optimal Infusion Conditions for γ-Aminobutyric Acid Instant Tea
FOOD SCIENCE
2013,34
(12)
32-35
γ-氨基丁酸速溶茶最佳浸提参数研究
作 者：
许勇泉;尹军峰;谭俊峰;袁海波;林智
单 位：
国家茶产业工程技术研究中心;国家茶产业工程技术研究中心,中国农业科学院茶叶研究所
关键词：
γ-氨基丁酸速溶茶;浸提;正交试验
摘 要：
以总固形物、茶多酚及γ-氨基丁酸的浸提得率,以及茶汤色差L、a、b值、浊度和感官品质(汤色、香气和滋味)为评价指标,采用单因素和正交试验优化γ-氨基丁酸速溶茶浸提参数。采用SPSS 13.0软件进行数据处理分析。结果表明,γ-氨基丁酸速溶茶最优浸提参数为浸提温度60℃、浸提时间20min;原料为γ-氨基丁酸烘青绿茶。
译 名：
Optimal Infusion Conditions for γ-Aminobutyric Acid Instant Tea
作 者：
XU Yong-quan,YIN Jun-feng,TAN Jun-feng,YUAN Hai-bo,LIN Zhi*(Engineering Research Center for Tea Processing,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China)
关键词：
γ-aminobutyric acid instant tea;infusion;orthogonal array design
摘 要：
One-factor-at-a-time and orthogonal array design were employed to optimize water temperature,infusion time and tea type(pan fried green,roasted green or green leaves) for γ-aminobutyric acid instant tea based on total solid yield,the contents of tea polyphenols and γ-aminobutyric acid in tea infusion,color parameters L,a and b,turbidity and sensory quality(color,aroma and taste).Data analysis with SPSS 13.0 software showed that the optimal infusion conditions for γ-aminobutyric acid instant tea were 20 min infusion of roasted green tea with 60 ℃ water.
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