Ca^(2+)浸泡处理对发芽糙米生理指标和GABA等物质含量的影响  

Effect of Ca^(2+) on Some Physiological Indexes and Contents of γ-aminobutyric Acid and Other Essential Substances in Germinating Brown Rice Immersed into Aerobic Water

作　　者：韩永斌[1] 顾振新[1] 蒋振辉[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：《食品科学》2006年第10期58-61,共4页Food Science

基　　金：江苏省自然科学基金项目(BK2004079)

摘　　要：本文研究了外源Ca2+对糙米在浸泡发芽过程中生长状况、呼吸强度和γ-氨基丁酸(GABA)等几种物质含量的影响。结果表明,Ca2+处理浓度在0.5～2.5mmol/L时可加速糙米生长,处理浓度为10mmol/L时抑制其生长;Ca2+能提高发芽糙米的呼吸强度,有利于GABA的积累和抑制Glu,且浓度越高,效果越明显;但对可溶性蛋白质、游离氨基酸、淀粉和还原糖含量的影响不显著。Immersed into the solutions containing 0.5, 2.5 and 10.0mmol/L Ca^2＋ respectively and aerated at the speed of 1.50L/min, brown rice germinated. The growth status, respiratory density of and several compounds contents in germinating brown rice were observed and assayed. The results suggested that Ca^2＋ could play double roles in brown rice germination, i.e. 0.5mmol/L and 2.Smmol/L Ca^2＋ could accelerate the growth of brown rice shoot, but 10mmol/L Ca^2＋ inhibit this process. It was also observed that three Ca^2＋ concentrations mentioned above all enhanced respiratory density of germinating brown rice, increased γ-aminobutyric acid（GABA） contents and impeded the accumulation of Glu in germinating brown rice. These indexes above were dependent on Ca^2＋. concentration. But on the contents of soluble proteins, free amino acids, starch and reducing sugar, Ca^2＋ concentration had little effect.

关 键 词：CA^2+ 发芽糙米 生理指标 γ-氨基丁酸(GABA) 主要物质含量 

分 类 号：O614.23[理学—无机化学]