响应面法优化糙米发芽工艺条件研究  

Optimization of brown rice germination by response surface analysis

作　　者：杨慧萍[1] 李常钰[1] 王超超[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4期1-5,共5页Cereal & Feed Industry

摘　　要：糙米发芽后营养价值大大提高,其中γ-氨基丁酸(GABA)含量提高最显著。以糙米为原料,利用响应面分析法对富集GABA的糙米发芽条件进行优化。先以GABA生成量为指标通过单因素实验得到糙米的发芽条件,再以正交实验初步优化糙米发芽工艺条件,最后根据正交实验结果,确定影响较大的3个主要因素,利用响应面分析法,优化糙米的发芽工艺条件,得出富集GABA的最佳糙米发芽工艺条件为:发芽时间25.8 h,发芽温度32.9℃,浸泡液pH5.11,浸泡液温度30℃。此时发芽糙米的GABA含量达到149.42 mg/(100 g),约为发芽前的2.8倍。The nutritive value of brown rice increases significantly after germination,especially the content of γ-amino butyric acid（GABA）.Using brown rice as raw material,the germinant conditions of brown rice which is rich in GABA were optimized by response surface analysis（RSA）.Firstly,with the extraction content of GABA as an index,the germination process conditions of brown rice were studied by single-factor tests and orthogonal test.Then according to the results of orthogonal test,three main factors were determined.Finally,the germination process conditions of brown rice were optimized by RSA.The optimal process parameters were as follows： germination time 25.8 h,germination temperature 32.9℃,pH of soaking solution 5.11 and soaking temperature 30℃.Under the above conditions,the content of GABA of germinated brown rice reached 149.42 mg/（100 g）,about 2.8 times the content of the ungerminated brown rice.

关 键 词：发芽糙米 Γ-氨基丁酸 响应面分析法 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]