响应面法优化留胚精米中积累γ-氨基丁酸的发芽条件  

Research on optimization of GABA content accumulation during the germ-remaining milled rice germination by response surface methodology

作　　者：华泽田[1,2] 刘胜斌[1] 王芳[1,2] 孟梦[1] 赵飞 张芹[1] 宛红颖[1] 谢艳辉[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]国家粳稻工程技术中心,天津300457

出　　处：《食品工业科技》2013年第1期216-220,228,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划("863"计划)(2011AA10A101);天津市科技支撑计划(11ZCKFNC01200)

摘　　要：以留胚米Z601为原料,利用发芽过程使精米中γ-氨基丁酸积累。通过单因素实验、响应面实验得到了精米中GABA含量与浸泡温度、浸泡时间、发芽温度、发芽时间4种发芽条件回归模型,确定了对GABA含量积累最有利的发芽工艺条件为浸泡温度31℃、浸泡时间13h、发芽温度31℃、发芽时间27h,此条件下精米中GABA含量为31.13mg/100g,是不发芽条件下的4倍。Germ-remaining rice Z601 was used as material to accumulate GABA content during germination.A quadratic polynomial model was established for GABA content as a function of four variables which were soaking temperature and time as well as germination temperature and time.The optimum conditions were as follows：soaking temperature at 31℃,soaking time at 13h,germination temperature at 31℃,germination time at 27h.Under the optimum condition,GABA content reached 31.13mg/100g,which was almost 4 times higher than that in the rice which did not germinate.

关 键 词：留胚 精米 发芽 Γ-氨基丁酸 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]