培养温度对发芽糙米生理活性及GABA等主要物质含量的影响  

Effect of Temperature on Physiological Activities, γ - Amino Butyric Acid and Other Essential Substances in Germinating Brown Rice

作　　者：王玉萍[1] 韩永斌[1] 蒋振辉[1] 顾振新[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试验室,南京210095

出　　处：《中国粮油学报》2006年第3期19-22,共4页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省自然科学基金;编号BK2004079

摘　　要：本文研究了浸渍发芽条件下,培养温度对发芽糙米生理活性及γ-氨基丁酸(GABA)等主要物质含量的影响。结果表明:在16—40℃的温度范围内,随着培养温度的升高,糙米的生长速率加快,呼吸作用增强,可溶性蛋白质与淀粉含量下降,还原糖和游离氨基酸含量升高,GABA和谷氨酸(Glu)累积量增加。综合考虑发芽糙米品质和GABA累积量等因素,糙米宜在培养温度为32℃的条件下发芽。Brown rice was soaked in distilled water, and placed under 16℃ ,24℃ ,32℃, and 40℃ for germination. The changes of respiration rate and shoot length of the germinating brown rice were observed. The contents of γ - amino butyric acid （GABA） and other essential substances in the germinating brown rice were analyzed. It is indicated from the result that at the range of 16℃ to 40℃, with the increase of temperature, the shoot growth and respiration rate of the germinating brown rice are enhanced, the contents of free amino acids and reducing sugar increase while protein and starch decrease. At meantime, maximum accumulation of GABA and glutamic acid in the brown rice germinating at 32℃ is showed.

关 键 词：糙米 发芽温度 生理活性 Γ-氨基丁酸 

分 类 号：TS201.24[轻工技术与工程—食品科学] TS210.1[轻工技术与工程—食品科学与工程]