循环加湿工艺对发芽糙米中γ-氨基丁酸含量的影响  

Effect of cyclic moisture conditioning treatment on γ-aminobutyric acid content of germinated brown rice

作　　者：贾富国[1] 王吉泰[1] 兰海鹏[2] 韩珊[1] 张强[1] 付倩[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030 [2]塔里木大学机械电气化工程学院,阿拉尔843300

出　　处：《农业工程学报》2012年第20期288-292,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：黑龙江省科技攻关计划资助(GC12B404);东北农业大学科技创新计划资助(CXT001-3-2)

摘　　要：为提高发芽糙米中γ-氨基丁酸(GABA)含量,提出以循环加湿替代浸泡的一种发芽糙米生产新工艺。以东北粳稻为原材料,采用二次正交旋转中心组合设计试验,研究了循环加湿工艺中单次加湿量、间隔时间和温度对发芽糙米中GABA含量的影响规律,建立了GABA含量与各因素之间的数学模型,并以GABA含量为考核指标,将循环加湿工艺与浸泡工艺对比试验。试验结果表明,单次加湿量、间隔时间和温度对GABA含量影响显著(p<0.05),影响主次顺序为单次加湿量、间隔时间、温度,优化工艺参数为单次加湿量1.6%,间隔时间67min,温度31℃,此条件下每100g发芽糙米的GABA含量为27.33mg;循环加湿处理后发芽糙米中GABA含量为浸泡发芽处理的2.09倍。研究结果可为发芽糙米生产新工艺提供依据。In order to increase content of γ-aminobutyric acid（GABA） in germinated brown rice, a new technique of germinated brown rice was presented, using repeated moisture conditioning treatment instead of soaking treatment. A central composite rotatable orthogonal experimental design of response surface methodology was employed. Taking brown rice as raw material, the influences of three parameters of repeated moisture conditioning treatment on the content of GABA were investigated, and the three parameters were moisture adding amount, interval time and temperature. The content of GABA was attained with repeated moisture conditioning treatment and soaking treatment. Experimental results showed that the parameters of repeated moisture conditioning treatment had significant impact on the content of GABA （p〈0.05）. The sequence of influence from significant to common was once moisture adding amount, interval time and temperature. In the optimum condition where single moisture adding amount was 1.6%, interval time 67min, and temperature 31℃, the content of GABA was 27.33 mg/100g. The content of GABA was 2.09 fold of repeated moisture conditioning treatment compared with soaking treatment. This research can provide a theoretical basis for the new technology of germinated brown rice.

关 键 词：粮食 提取 模型 循环加湿 发芽糙米 Γ-氨基丁酸 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]