CAJ | 학술논문

本试验以9个茶树品种为试验材料，采用真空厌氧加工技术加工高γ-氨基丁酸白茶，以传统加工工艺为对照，测定白茶中γ-氨基丁酸含量，并对白茶品质进行感官审评。结果表明：9个品种按真空厌氧技术加工的白茶，γ-氨基丁酸含量在1.82～3.64 mg/g之间，与传统工艺有显著极差异（P<0.01）；真空厌氧处理后，丹桂品种白茶γ-氨基丁酸含量最高，达3.64 mg/g，霞浦春波绿次之，茗科1号（金观音）最低，只有1.82 mg/g，不同品种白茶γ-氨基丁酸含量差异显著。感官审评结果表明，福鼎大毫白茶总分82.25，得分最高，品质最优，紫牡丹、茗科1号、九龙袍次之，春波绿得分最低。综合γ-氨基丁酸含量和品质指标，福鼎大毫是最佳的品种，其次是紫牡丹。
본시험이9개다수품충위시험재료，채용진공염양가공기술가공고γ-안기정산백다，이전통가공공예위대조，측정백다중γ-안기정산함량，병대백다품질진행감관심평。결과표명：9개품충안진공염양기술가공적백다，γ-안기정산함량재1.82～3.64 mg/g지간，여전통공예유현저겁차이（P<0.01）；진공염양처리후，단계품충백다γ-안기정산함량최고，체3.64 mg/g，하포춘파록차지，명과1호（금관음）최저，지유1.82 mg/g，불동품충백다γ-안기정산함량차이현저。감관심평결과표명，복정대호백다총분82.25，득분최고，품질최우，자모단、명과1호、구룡포차지，춘파록득분최저。종합γ-안기정산함량화품질지표，복정대호시최가적품충，기차시자모단。
After taking 9 tea varieties as materials to madeγ-aminobutyric acid-rich white tea by vacuum anaerobic treatment, the contents ofγ-aminobutyric acid were detected and the quality was evaluated by sensory evaluation. The results showed that after treatments with vacuum anaerobic processing technology, there was significantly difference ( P<0.01 ) in contents of γ-aminobutyric acid (1.82~3.64 mg/g) between the control and 9 white teas. Among these, Dangui white tea had the highest content of γ- aminobutyric acid as 3.64 mg/g, Xiapu-chunbolu white tea took second place, and Mingke 1 white tea lastly as 1.82 mg/g, which illustrated the obviously different contents ofγ-aminobutyric acid in tea made from the different cutivars. Sensory evaluation indicated that Fuding-dahaocha white tea exhibited the best quality and the score was 82.25, Zimudan, Mingke 1, and Jiulongbao white tea came second, and Xiapu-chunbolu white tea has the lowest score. Given all that, it was concluded that the optimum varieties for processing white tea with highγ-aminobutyric acid was Fuding-dahaocha (Camellia sinensis), and next best was Zimudan (Camellia sinensis).