富含γ-氨基丁酸(GABA)玉米胚芽的应用及其GABA提取的研究  

STUDY ON APPLICATION OF CORN GERM RICH INγ-AMINO-BUTYRIC ACID AND GABA EXTRACTION

作　　者：李楠[1] 彭倩[1] 宋振玉[1] 王雷[1] 张姝[1] 杨光[1] 

机构地区：[1]天津商业大学天津市食品生物重点实验室,天津300134

出　　处：《食品研究与开发》2008年第4期63-67,共5页Food Research and Development

摘　　要：分析经富集处理的玉米胚芽的氨基酸组成和含量,摸索了正己烷脱油的适宜条件,并采用超声波法对其中的γ-氨基丁酸(GABA)的提取条件进行了研究,还利用玉米胚芽进行了面包制作应用试验。分析结果显示:玉米胚芽中含有18种以上氨基酸,GABA的干基含量为286.8mg/100g,约占被测氨基酸总量的4.9%。结果表明:脱油的适宜条件为试料:正己烷=1∶4;最佳提取条件为温度50℃,时间2h,料液比1∶6,平均提取量为163.5mg/100g,约占玉米胚芽GABA总含量(271.1mg/100g)的60.3%。经富集处理的玉米胚芽适于制作面包、蛋糕等焙烤制品,其中所含的GABA对热加工较为稳定。The amino acid composition and contents of accumulated corn germ were determined in the experiment. The optimized defatted condition by hexane and extracted condition of GABA by ultrasonic ware were researched for the corn germ , which also was used in applied experiment of making bread. The analytic data showed that more than 18 kinds of amino acid contained in corn germ, GABA 286.8 mg/100 g by dried base and 4.9 % of the determined total amino acids content. The experiment result suggested that the deatting of sample and hexane was related by the optimized ratios 1：4, that the optimized condition of the extraction were 50℃, 2 h and the optimized ratios of sample and water =1：6, and that the average content of GABA reached 163.5 mg/100 g which reached 60.3 % of the total GABA（271.1 mg/100 g） in corn germ. The GABA in accumulated corn germ was steady at heated process, was suitable for the baking foods such as bread, cake, etc.

关 键 词：Γ-氨基丁酸 玉米胚芽 脱油 提取 面包制作 

分 类 号：TQ225.1[化学工程—有机化工]