γ-氨基丁酸的检测方法和热杀菌稳定性研究  

STUDY ON THE DETECTION METHOD AND THERMAL STERILIZATION STABILITY OF γ-AMINOBUTYRIC ACID

作　　者：王向阳[1] 仝义超[1] 施青红[1] 侯晓真[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品研究与开发》2009年第4期13-16,共4页Food Research and Development

基　　金：浙江省科技计划项目(2007C32023)

摘　　要：为保持γ-氨基丁酸在食品加工品中的含量,采用高效液相色谱法检测γ-氨基丁酸在食品生产的热杀菌稳定性。研究不同加热温度、加热时间、pH值等处理对γ-氨基丁酸溶液的影响。试验表明:pH为4.5和pH为5的γ-氨基丁酸溶液在100℃下加热不稳定,pH为5在100℃下加热时间为15min损失可达16.8%。在pH为4.5在100℃加热时间为15min损失可达到22.2%,加热时间为25min时损失可达30.4%,但在85℃、93℃下分别加热20min后,γ-氨基丁酸损失低于10%。因此,富含γ-氨基丁酸的食品适合调整pH为4左右,并在85℃～93℃下杀菌20min。For keeping the content of γ-aminobutyric acid in food, the experiment of sterilization stabality of γ- aminobutyric acid was carried out with high performance liquid chromatography detection. The effects of different sterilization temperatures, sterilization times an.d different pH on the content of γ-aminobutyric acid were studied.The results shows that： γ-aminobutyric acid reduced sharply when its sterilization temperatures at 100 ℃ and the solution pH at 4.5 or pH at 5. The content of 3,-aminobutyric acid in pH5 solution reduced 16.8 % when it being heated at 100 ℃ for 15 min. The γ-aminobutyric acid solution of pH4.5 lost 22.2 %, when heated at 100 ℃ for 15 min, if it heating for 25 min, the lost were reached 30.4 %. If γ-aminobutyric acid was sterilizated at 85℃or 93 ℃ for 20 min, its lost was less than 10 %. So rich γ-aminobutyric acid food suited for adjusting pH at 4, and being sterilizated at 85℃-93 ℃ for 20 min.

关 键 词：Γ-氨基丁酸 加热 检测 稳定性 

分 类 号：TS205[轻工技术与工程—食品科学]