发芽过程中大豆生理活性和GABA等物质含量变化及相关性研究  

Study on the Changes and Correlation of Physiological Activities,γ-aminobutyric Acid and Other Essential Substances in Germinating Soybean

作　　者：郭元新[1,2] 宋玉[1] 杨润强[1] 陈惠[1] 顾振新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品与发酵工业》2011年第6期51-55,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31071581);中央高校基本科研业务费专项基金(KYZ200917)

摘　　要：研究了大豆发芽过程中生理活性和γ-氨基丁酸(GABA)等物质含量的变化,并对指标间的相关性进行了分析。结果表明:随着培养温度的升高和时间的延长,大豆芽菜的生长加快,呼吸作用增强,可溶性糖含量下降,还原糖、可溶性蛋白、游离氨基酸和GABA含量升高,干物质含量随发芽时间的延长呈下降趋势。相关性分析表明,GABA的富集量与芽长(r=0.888)、呼吸强度(r=0.917),可溶性蛋白(r=0.878)和游离氨基酸(r=0.943)具有极显著的正相关,但是和干物质含量具有极显著的负相关(r=-0.915)。综合考虑大豆芽菜品质和GABA累积量等因素,大豆在30℃避光发芽5 d,是生产富含GABA豆芽的合适条件。The changes and correlation of physiological activities,γ-aminobutyric acid（GABA） and other essential substances in germinating soybean in germinating soybean were investigated in this study.It is indicated from the result that with the increase of culture temperature and time,the shoot growth and respiration rate of the germinating soybean are enhanced,the contents of soluble sugar decrease and the content of reducing sugar,soluble protein,free amino acids and GABA increased.The content of dry matter presented the downward trend along with culture time.Correlation analysis revealed,on the one hand,that the GABA accumulation has a significant positive correlation（P0.01） with sprout length（r=0.888）,respiratory rate（r=0.917）,soluble protein（r=0.878）,free amino acid（r=0.943）,on the other hand,has a negative correlation with content of dry matter（r=–0.915）.By comprehensive consideration of quality and GABA accumulation of germinated soybean,the suitable germinating condition for high GABA germinated soybean was dark culture for 5 d at 30 °C.

关 键 词：豆芽 生理活性 γ-氨基丁酸(GABA) 相关性 

分 类 号：S565.1[农业科学—作物学]