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KMID : 1011620070230030409
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 3 p.409 ~ p.412
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Gamma - aminobutyric Acid Content in Commercial Green Tea
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한영숙:Han Young-Sook
저자없음:No authors listed
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Abstract
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The aim of this study was to examine the content of bioactive component, Y-aminobutyric acid (GABA) in 7 commercial green teas. The teas were grown in different regions in Sourhtem Korea, and were picked during the middle of the season. The green tea extracts were each derivalized with 6-aminoquinolyl-iV-hydroxy-succiiiiinidyl carbamate(AccQ · Fluor), and GABA was detected by a fluorescence detector at an excitation of 250 rnn and emission of 395 nm. The GABA contents varied depending on the regions where the green tea samples were produced. There was no significant difference in GABA contents between samples A and C, where it ranged from from 45.21+0.99 (nmol/g) to 63.83±0.61 (nmol/g): however, a significantly different amount of GABA was found in the green tea produced in B. The highest GABA content was 210.67±0-85 (nmol/g), whereas the lowest content was 3.88±0.71 (nmol/g). This variation in GABA contents was probably due to the regional differences, even within the same location, as well as the processing technology, which may retain or develop more GABA components in the final green tea.
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KEYWORD
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green tea, Y-aminobutyric acid, HPLC, derivatization, fluorescence detector
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