Study on Process Parameters of Extraction of γ-aminobutyric Acid Instant Moringa oleifera Powder

[摘要] To preliminary optimize the extraction of γ-Aminobutyric acid instant tea powder from Moringa oleifera leaves,taking γ-Aminobutyric acid Moringa oleifera leaves as raw material and pure water as extraction solvent and GABA content as the main evaluation index,the effects of extraction temperature, ratio of liquid to material and extraction time on biochemical components and sensory qualities of Moringa oleifera leaves extractor was studied by using one-factor-At-A-Time experiment.The results showed shat the optimal extraction conditions for γ-Aminobutyric acid instant tea powder were extraction temperature of 60 °C, material-To-water ration of 1:10 and extraction time of 40 min.

[发布机构] Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong; 524001, China^1;School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei; 430000, China^2;Henan Gold Moringa Biotechnology Co. Ltd., Hebi, Henan; 458000, China^3

[关键词] Biochemical components;Evaluation index;Extraction conditions;Extraction temperatures;Gamma-aminobutyric acids;Moringa oleifera;Process parameters;Sensory qualities