高γ-氨基丁酸发芽糙米工艺条件的优化研究  

Research on the optimization of process condition of germinated brown rice enriched withγ-aminobutyric acid

作　　者：袁建[1] 李倩[1] 朱贞映 吴建苏 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046 [2]南京远望富硒农产品有限公司,江苏南京211500

出　　处：《粮食与饲料工业》2014年第12期32-36,39,共6页Cereal & Feed Industry

基　　金：江苏省产学研联合创新资金-前瞻性联合研究项目(BY2012037);江苏省技术创新项目(CX(12)3086)

摘　　要：通过单因素和正交试验分别探讨了糙米发芽条件及浸泡液组成对发芽糙米中γ-氨基丁酸含量的影响。最终得到较优工艺条件:发芽温度30℃,发芽时间24h,浸泡温度30℃,浸泡时间13h;浸泡液:pH5.5,维生素B60.7mg/ml,L-谷氨酸钠0.5mg/ml,氯化钙3.5mmol/L。此条件下,发芽糙米GABA含量可达428.1mg/kg,是糙米61.9mg/kg的7倍左右。Single factor and orthogonal experiments were conducted in this paper to explore the effects of germination conditions and soaking compositions of 7-aminobutyric acid accumulation on the germinated brown rice. Accordingly, the optimal process conditions were observed as below： 13 h and 30℃ of soaking, 24 h and 30℃ of germination. Indicators of the soak solution were 5.5 for pH value,VB6 at a concentration of 0.7 mg/ml, sodium hydrogen glutamate at a concentration of 0.5 mg/ml and calcium chloride at a concentration of 3.5 mmol/L. Under these conditions,GABA content can reach to 428. l mg/kg, 7 times of those in the brown rice（61.9 mg/kg）.

关 键 词：发芽糙米 Γ-氨基丁酸 工艺条件 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]