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

1st International Global on Renewable Energy and Development

Tiaokun, Fu^1 ; Suhui, Zhang^1,2 ; Neng, Liu^1,2 ; Jihua, Li^1 ; Shaodan, Peng^1 ; Changqing, Guo^3 ; Wei, Zhou^1

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;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012168/pdf
DOI  :  10.1088/1755-1315/100/1/012168

来源: IOP

【 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.