响应面法优化萌发荞麦γ-氨基丁酸含量的工艺  

Optimization of the γ-Aminobutyric Acid(GABA) Increasing Technology in Buckwheat Seed by Response Surface Methodology

作　　者：李云龙[1] 胡俊君[1] 李红梅[1] 陕方[1] 边俊生[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,太原030031

出　　处：《中国食品学报》2013年第6期123-128,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业(燕麦荞麦)产业技术体系专项经费资助(CARS-08-D-2);山西省科技攻关课题专项基金资助(No.20130311030-1)

摘　　要：萌发处理可提高荞麦籽粒中γ-氨基丁酸含量水平。将荞麦萌发60 h,用乙醇和谷氨酸钠混合溶液浸泡处理,可进一步提高荞麦中GABA含量。采用响应面分析法优化混合溶液的浓度、处理时间等条件,结果表明,最优条件:谷氨酸钠1.3%,乙醇0.9%,处理时间61.3 h,此时萌发荞麦的γ-氨基丁酸含量达127.96 mg/100 g,是萌发前的12.7倍。ANOVA分析证实了该方程的预测值与实际值之间具有较好的拟和度(R2=0.9665)。本研究为开发高GABA含量的荞麦食品提供了理论依据。Germination can increase the γ-aminobutyric acid（GABA） content in buckwheat seed.After 60 h germination,soaking with a solution of ethanol and sodium glutamate increased more GABA content in buckwheat seed.The optimal concentration of ethanol,sodium glutamate and soaking time for GABA accumulation were determined by response surface methodology.The results showed that the optimal condition for GABA accumulation during soaking were a sodium glutamate concentration of 1.3 g/100 mL,ethanol concentration of 0.9% and treatment time of 61.3 h.Under these conditions the maximal observed value of GABA was 127.96 mg/100 g,which was 12.7 times of buckwheat seed.It was shown by a indicated that the quadratic polynomial regression model was extremely significant（P0.0001） with the R 2 of 0.9665 by ANOVA analysis.This study provided theoretical basis for high GABA buckwheat food further more.

关 键 词：荞麦 乙醇 谷氨酸钠 Γ-氨基丁酸 响应面分析法 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]