发芽糙米中γ-氨基丁酸的富集与测定  

Concentration and determination of γ-aminobutyric acid in the germinated brown rice

作　　者：李常钰[1] 王超超[1] 杨慧萍[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《粮食与饲料工业》2011年第2期4-7,共4页Cereal & Feed Industry

摘　　要：糙米是一颗完整、有生命活力的种子。发芽可以改变糙米的化学成分。与糙米相比,发芽糙米中的必需氨基酸及生理活性物质种类更多、含量更高,其中γ-氨基丁酸提高率最大。γ-氨基丁酸是一种天然存在的功能性氨基酸,是由谷氨酸经谷氨酸脱羧酶作用生成。概述了γ-氨基丁酸的生理功能及其在糙米中的富集与测定方法,并对糙米发芽条件的优化进行了讨论,旨在为发芽糙米的工业化生产提供依据。The germination can change the chemical composition of the brown rice. Compared with brown rice, the kinds of the necessary amino acid in germinated brown rice and the physiologically active, substance are more and their contents are higher, in which the increase rate of γ-aminobutyric acid is maximum. γ-aminobutyric acid is a natural functional amino acid and generated by the glutamic acid through glutamic acid decarboxylase reaction. This paper summarized the physiological functions of γ-aminobutyric acid and its concentration and determination in the brown rice, and discussed the optimization of the germinated brown rice conditions, which aims at providing a basis for industrial production of the germinated brown rice.

关 键 词：Γ-氨基丁酸 发芽糙米 生理功能 富集 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]