【作者】 黄亚辉； 郑红发； 黄怀生； 王旭；

【Author】 Huang Yahui,Zheng Hongfa,Huang Huaisheng,Wang xu (Hunan Tea Research Institute,Changsha,410125)

【机构】 湖南省茶叶研究所；

【摘要】 本文对Gabaron茶加工过程中离体茶鲜叶在无氧条件下游离氨基酸的变化进行了研究,结果表明:常规条件下的离体茶鲜叶游离氨基酸总量为2.5﹪,其中除含有一般的蛋白质氨基酸外,还含有茶叶特征氨基酸--茶氨酸(The)以及微量的γ-氨基丁酸等。游离氨基酸中含量较高的为(谷氨酸)Glu、(脯氨酸)Pro、(天冬氨酸)Asp、(精氨酸)Arg、(组氨酸)His,较低的是(苏氨酸)Thr、(丝氨酸)Ser和(甘氨酸)Gly。离体茶鲜叶经3h无氧处理后,游离氨基酸总量达3.4%。其中Pro、(γ-氨基丁酸)Gaba、Gly、Ser、(丙氨酸)Ala、(缬氨酸)Val、Thr等游离氨基酸含量上升。Pro和Gaba是上升幅度最大的两种氨基酸,分别为正常条件下的3倍和15倍。无氧条件下Glu和ASP含量下降,降幅分别为45﹪、36﹪。其余游离氨基酸基本稳定不变。更多还原

【Abstract】 The variations of free amino acids of excised tea leaves under anoxic stress are studied.The results show that:The total content of free amino acids of excised tea fresh leaves is 2.5﹪.Gabaron and the endemic amino acid of tea—Theanine are determinated besides the normal protein amino acids.The free amino acids with high contents are Glu、Pro、Asp、Arg、His,with low contents are Thr、Ser、 Gly.The total content of free amino acids of excised tea leaves is raised to 3.4 % after 3h anoxic stress.The contents of Pro、 Gaba、 Gly、 Ser、 Ala 、Val 、Thr are raised.The contents of Pro and Gaba are 3 and 15 times higher than they are in the normal condition separately.The contents of Glu and Asp are reduced,and the rates are 45﹪、36﹪.The contents of the other amino acids are stable.更多还原