响应面法优化发芽豇豆积累γ-氨基丁酸工艺条件的研究  

Optimization of GABA Accumulation during Cowpea Germination by Response Surface Methodology

作　　者：申迎宾[1] 范子剑[1] 麻浩[1] 

机构地区：[1]南京农业大学作物遗传与种质创新国家重点实验室大豆研究所,江苏南京210095

出　　处：《食品科学》2010年第2期10-16,共7页Food Science

基　　金：教育部高等学校学科创新引智计划项目

摘　　要：以豇豆为原料,利用发芽过程积累γ-氨基丁酸。通过单因素及响应面试验研究浸泡温度和时间、发芽温度和时间等因素对γ-氨基丁酸积累量的影响,确定豇豆最佳发芽工艺参数。结果表明:在浸泡温度34℃和浸泡时间25h、发芽温度33℃和发芽时间24h的条件下,豇豆中γ-氨基丁酸的含量达到203.53mg/100g,是未发芽豇豆中γ-氨基丁酸的7.48倍。同时建立浸泡温度和时间、发芽温度和时间与γ-氨基丁酸含量之间的二次多项式模型,该模型可以很好地预测豇豆在发芽过程中的γ-氨基丁酸含量。In an attempt to optimize cowpea germination conditions for gamma-aminobutyric acid （GABA） accumulation, the individual effects of soaking temperature and time as well as germination temperature and time on GABA accumulation in germinated cowpea were investigated by single factor method and subsequently, based on central composite design, interactive effects of the germination parameters were evaluated by response surface methodology. The optimum conditions for cowpea germination were obtained as follows： soaking temperature 34 ℃, soaking time 25 h, germination temperature 33 ℃ and germination time 24 h. Under the optimal conditions, the GABA content in germinated cowpea reached 203.53 mg/100 g, which was 7.48 times higher than that in dried cowpea. In addition, a quadratic polynomial model was established for GABA content in germinated cowpea as a function of the above variables, which exhibited good reliability in predicting GABA content during cowpea germination.

关 键 词：豇豆 发芽 γ-氨基丁酸富集 优化 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]