低温和低氧储藏对糙米发芽前后γ-氨基丁酸含量的影响  

Effects of Low Temperature and Low Oxygen Storage on γ-Aminobutyric Acid Content of Brown Rice During Germination

作　　者：丁俊胄[1] 周强[2] 杨特武[3] 董梦钇[1] 张璐[1] 熊善柏[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]黄冈市农业科学院,黄冈438000 [3]华中农业大学植物科技学院,武汉430070

出　　处：《中国粮油学报》2015年第1期1-7,19,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：通过测定糙米在不同温度（-18、4、10℃、室温）和不同气体储藏环境（CO2、N2空气、真空）下的发芽前后GABA含量、GAD和蛋白酶活力变化,以及储藏后糙米的发芽率、细胞膜透性、脂肪酸值、MDA值和淀粉粒微观形态,以确定生产高GABA发芽糙米的适宜储藏条件.结果表明,储藏早期（0～90 d）,10℃储藏适于维持糙米中GABA含量,储藏60 d时糙米中GABA含量高出室温下64.46％;4℃和-18℃适于维持发芽糙米中GABA含量,储藏120 d时糙米发芽72 h后GABA含量分别高出室温下124.24％和43.59％.在N2和CO2环境中储藏可有效减缓糙米中GABA含量的下降,其中CO2较适于高GABA糙米的短期储藏,在30d时高出空气环境下储藏的98.80％;低氧储藏有利于糙米发芽后GABA的积累,在N2、CO2真空条件下储藏60 d时发芽糙米中GABA含量分别高出空气储藏下70.58％、55.39％、71.53％.Brown rice has been stored at different temperature （4 ℃, 10 ℃, - 18℃, and room temperature） and gas environment （CO2, N2, air, and vacuum） respectively. The GABA content, GAD activity and protease ac- tivity of the brown rice and germinating brown rice have been determined during the storage process. The germination rate, cell membrane system integrity, free fatty acid value, MDA content, Standard Electronic Modules （SEM） of the brown rice have also been analyzed after storage. The purpose of the study is to understand the appropriate storage conditions for a higher GABA production of brown rice after germination. The results showed that in the early stage of storage （0 ～ 90 d） , the germinating brown rice from the brown rice stored in low temperature and low oxygen environ- ment had their GABA content and GAD activity to be higher than those in room temperature and air environment. Un- der 10 ℃ was more suitable to maintain GABA content in germinating brown rice. GABA content will be 64.46% higher than that stored under room temperature for 60 d. Stored under 4 ℃ and - 18 ℃ were contributed to the accu- mulation of GABA in the germinating brown rice, with GABA content of 124.24% and 43.59% higher than that un- der room temperature stored for 120 d respectively. Stored in the environment of N2 and CO2, decreasing of GABA content could be effectively slowed down. The CO2 addition was more suitable for short - term storage of brown rice with high GABA content. The GABA content was 98.80% higher than that stored in air environment for 30 d. Low oxygen storage was beneficial for the GABA accumulation of germinating brown rice. On the condition of N2, CO2 and vacuum, GABA content in germinating brown rice was 79.58% , 55.39% and 71.53% higher respectively than that stored in air for 60 d.

关 键 词：糙米 储藏 发芽 低氧 Γ-氨基丁酸 脂质氧化 

分 类 号：S379.2[农业科学—农产品加工]