参照《保健食品检验与评价技术规范 2003版》对γ-氨基丁酸（GABA）超微绿茶粉进行辅助降血压功能评价。动物实验设低、中、高（0.83、1.67、5.00g/kg）3个剂量组,分别相当于人体推荐剂量的5、10、30倍。另设高血压模型对照组和正常动物高剂量对照组。经口连续给予样品30d,结果显示：高剂量组（5.00g/kg）的血压从第2周后开始一直低于SHR（自发性高血压大鼠,Spontaneously Hypertensive Rat,SHR）模型对照组,并有显著性差异,而对SHR大鼠心率无显著性影响;同时样品对正常动物的血压及心率均无影响。结果表明,γ-氨基丁酸超微绿茶粉对高血压动物具有辅助降血压功能。
According to “inspection and evaluation of health food (2003 edition)”, the anti-hypertensive activity of GABA green tea powder was evaluated. Animal experiments with low, medium, high dosage group were 0.83g/kg, 1.67g/kg and 5.00g/kg, the equivalent of human recommended doses of 5, 10, 30 times. A hypertension model group and normal control group and high dose animals group were set. The animals were orally feed with the green tea powder for 30 days. The experimental results showed that the high dose group (5g/kg) of SHR(Spontaneously Hypertensive Rat) rats blood pressure at the second week began lower than that of model group, and the difference is significant, and each animal group’s heart rate had no significant difference, and the samples have no effect on blood pressure and heart rate in normal animals. In our experimental conditions, the GABA green tea powder showed anti-hypertensive activity.
[1] 杨胜远, 陆兆新, 吕风霞, 等. γ-氨基丁酸的生理功能和研究开发进展[J]. 食品科学, 2005, 26(9): 546-551.
[2] 林智, 大森正司. γ-氨基丁酸茶成分对大鼠血管紧张素I转换酶(ACE)活性的影响[J]. 茶叶科学, 2002, 22(1): 43-46.
[3] 林智, 大森正司. γ-氨基丁酸茶(Gabaron Tea)降血压机理的研究[J]. 茶叶科学, 2001, 21(2): 153-156.
[4] 大森正司, 矢野とし子, 岡田順子, 等. 嫌气处理绿茶(ギヤベロン茶) による高血压自然发症ラツトの血压上升抑制作用[J]. 农化, 1987, 61: 1449-1451.
[5] Tojiro, Tsushida, Toshinobu Murai, et al. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats[J]. Nippon Nogeikagaku Kaishi, 1987, 61(11): 1149-1451.
[6] Kazami D, Ogura N, Fukushi T, et al. Antihypertensive effect of Japanese taste seasoning containing γ-aminobutyric acid on mildly hypertensive and high-normal blood pressure subjects and normal subjects[J]. Nippon Shokuhin Kagaku Kaishi, 2002, 49(6): 409-415.
[7] Omori M, Kato M, Tamura T, et al. Production of CTC gabaron black tea by modifying withering conditions[J]. Tea, 1998, 19(2): 92-96.
[8] 江用文, 程启坤. 世界主要国家和地区茶叶人均消费[M]. //中国茶业年鉴编辑委员会. 中国茶叶年鉴. 北京: 中国农业出版社, 2008: 432.
[9] 谭俊峰, 彭群华, 林智, 等. 高密度石磨粉碎对绿茶理化成分和感官品质的影响[J]. 食品科学, 2010, 31(17): 141-142.
[10] 高彦祥, 杨文雄. 红茶汤动力学研究: 超微粉碎工艺和温度对茶汤可溶性固形物成分萃取率的影响[J]. 食品科学, 2005, 26(7): 50-52.
[11] 高飞虎, 李中林, 袁林颖, 等. 超微绿茶粉原料茶加工中的几个技术要点[J]. 茶叶, 2005, 31(4) : 245-246.
[12] Su YS, Lin YP, Cheng FC.In-capillary derivatization and stacking electrophoretic analysis of gamma-aminobutyric acid and alanine in tea samples to redeem the detection after dilution to decrease matrix interference[J]. J Agric Food Chem, 2010, 58(1): 120-126.
[13] 中华人民共和国卫生部卫生监督司. 保健食品检验与评价技术规范实施手册[G]//食品法律法规文件汇编2003年版. 北京: 化学工业出版社, 2005.
浙公网安备 33019902000101号 
