籼型黑米萌芽积累γ-氨基丁酸的工艺条件研究  

Effect of technological conditions on γ-aminobutyric acid accumulation in germinated indica black rice

作　　者：张名位[1] 陈恩成[1] 张雁[1] 张瑞芬[1] 池建伟[1] 魏振承[1] 唐小俊[1] 

机构地区：[1]广东省农业科学院生物技术研究所农业部功能食品重点开放实验室,广州510640

出　　处：《农业工程学报》2007年第3期213-218,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：广东省国际合作项目(2003C50210);广州市应用基础研究项目(2005JE-C0181)

摘　　要：对稻米进行萌芽处理可以显著提高其营养成分和γ-氨基丁酸等活性物质含量,为了分析影响籼型黑米萌芽积累γ-氨基丁酸的工艺条件,采用响应面分析法对籼型黑米的浸泡温度、时间、浸泡液中Ca2+浓度及其萌芽培养温度和时间等条件进行了优化研究,结果表明,籼型黑米的吸水率和萌芽率受浸泡温度和时间的影响,在萌芽过程中其对γ-氨基丁酸的积累受浸泡液中Ca2+浓度以及萌芽培养的温度和时间等条件的影响,在28℃温度下用0.50 mmol/L CaCl2溶液浸泡24 h后,再在29℃温度下萌芽培养30 h,其γ-氨基丁酸含量可达到55.36 mg/(100 g),为萌芽前的3.9倍。Germination treatment of brown rice can significantly increase the contents of nutrients and active substances such as γ-aminobutyric acid（GABA）. To analyze the effect of germination conditions on the accumulation of GABA in indica black rice, the conditions such as immersion temperature, time, Ca^2＋ concentration in immersion solution, and germination temperature and time, etc. were optimized. Results show that the water regain and germination rate of indica black rice are affected by immersion temperature and time, the accumulation of GABA in the germination process is affected by Ca^2＋ concentration in immersion solution and germination temperature and time, etc. ; the content of GABA under the conditions of immersion in 0.50 mmol/L CaCl2 solution for 24 h at 28C, and then germination for 30 h at 29C can reach 55.36 mg/（100 g）, 3.9 times as that of before germination.

关 键 词：籼型黑米 萌芽 响应面分析法 Γ-氨基丁酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]