谷氨酸钠和抗坏血酸对发芽糙米中GABA富积效果的影响  

Influence of monosodium glutamate and ascorbic acid on the accumulation of γ-aminobutyric acid in germinating brown rice

作　　者：王玉萍[1] 韩永斌[1] 顾振新[1] 李冰冰[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《南京农业大学学报》2006年第2期94-97,共4页Journal of Nanjing Agricultural University

基　　金：江苏省自然科学基金项目(BK2004079)

摘　　要：研究了糙米在浸泡培养过程中加入谷氨酸钠(MSG)、抗坏血酸(ASA),以及MSG加入时间对发芽糙米富积γ-氨基丁酸(GABA)的影响。在单因子试验的基础上,进行正交试验和验证性试验,结果表明:MSG 1 mg.mL-1、ASA5 mg.mL-1以及培养24 h后加入MSG的条件下GABA富积量最高,为924.84 nmol.L-1,比对照高出2.73倍。The brown rice was into the solution with different addition concentration of monosodium glutamate （MSG） and ascorbic acid （ASA） for germination under the conditions of 32℃, aerated volume of 1.2 L·min^-1 and darkness. The influence of MSG, ASA and the Lime of MSG addition on the accumulation of γ-aminobutyric acid （CrABA） in germinating brown rice was studied with single arid orthogonal trial designs, The results showed that under the optimum combination condition of 1 mg·mL^-1 MSG, 5 mg·mL^-1 ASA and after adding the MSG for 24 hours germination, the content of GABA in germinating brown rice reached 924. 84 nmol·L^-1 , was 2. 73 times higher than that in control group.

关 键 词：发芽糙米 抗坏血酸 谷氨酸钠 Γ-氨基丁酸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]