樊 蓉，陈让芳，田树林，王 宇，龚虎程，任啸虎，张淑凡，韩保林*

（四川轻化工大学生物工程学院，四川宜宾 644000）

摘要：以γ-氨基丁酸(GABA)含量为评价指标，在单因素试验基础上采用L₉(3³)正交试验设计方法，研究谷氨酸钠浓度、杀青功率、杀青时间对桑叶茶GABA含量的影响，确定制作高含量GABA桑叶茶的最佳工艺。结果表明，影响GABA含量的主要因素依次为谷氨酸钠浓度、杀青时间、杀青功率；经正交试验后确定最佳工艺参数为谷氨酸钠浓度5%、杀青功率210 W、杀青时间2 min，在此工艺下GABA含量最高为10.81 mg/g，同时还提高了1-脱氧野尻霉素(DNJ)的含量。

关键词：桑叶茶；谷氨酸钠；γ-氨基丁酸(GABA)

中图分类号：TS272.59     文献标识码：A      文章编号：1674-506X（2023）01-0103-0005

Process Optimization of High Level of GABA Mulberry Leaf Tea

FAN Rong, CHEN Rangfang, TIAN Shulin, WANG Yu, GONG Hucheng, REN Xiaohu, ZHANG Shufan, HAN Baolin^*

(College of Bioengineering,Sichuan University of Science and Engineering, Yibin Sichuan 644000, China)

Abstract: Taking the content of GABA as the evaluation index,based on single factor experiment, L₉(3³)orthogonal design method was adopted to study the effects of sodium glutamate concentration,deactivation power and deactivation time on GABA content of mulberry leaf tea,and to determine the best technology for making mulberry leaf tea with high GABA content. The results showed that the main factors affecting GABA content were sodium glutamate concentration, deactivation time and deactivation power in turn. After orthogonal test, the optimum process parameters were 5% concentration of sodium glutamate, 210 W of deactivation power and 2 min of deactivation time. Under this condition, maximum GABA content is 10.81 mg/g, and the content of 1-deoxynojirimycin(DNJ) was also increased.

Keyword: mulberry leaf tea; sodium glutamate; γ-Aminobutyric acid(GABA)

doi: 10.3969/j.issn.1674-506X.2023.01-014

收稿日期：2022-07-02

基金项目：四川省科技厅项目（2019YFN0118）；四川轻化工大学人才引进项目（20187RCL25）

作者简介：樊蓉（1996-），女，硕士研究生。研究方向：粮油精深加工。

*通信作者：韩保林（1986-），男，博士，讲师。研究方向：功能食品研发。

引用格式:樊蓉,陈让芳,田树林,等.高含量GABA桑叶茶工艺优化研究[J].食品与发酵科技,2023,59(1):103-107.