低温胁迫对糙米发芽及γ-氨基丁酸含量的影响  

Effect of low temperature stress on germination and content of GABA in germinated brown rice

作　　者：马丽[1,2] 唐坚[2] 王梦晗[1,2] 王凯晨[2] 乔勇进[2] 钟敏增 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]上海市农业科学院农产品保鲜加工研究中心,上海201403 [3]上海塞翁福农业发展有限公司,上海201403

出　　处：《食品工业科技》2015年第4期278-281,共4页Science and Technology of Food Industry

基　　金：上海市科委国际合作项目(1073907003)

摘　　要：为了解低温胁迫对糙米发芽率及发芽糙米中GABA含量的影响,选择优质"长粒香"糙米为实验材料,以不同低温胁迫温度、胁迫时间和发芽时间为影响因素,以发芽率及GABA含量为指标进行研究,并利用正交设计优化糙米发芽工艺。实验表明,低温胁迫能够促进发芽糙米中GABA的积累,其最佳工艺条件为:胁迫温度0℃,胁迫时间2h,发芽时间30h。该条件下制得的发芽糙米中GABA含量为35.16mg/100g,是原料糙米的2.58倍,是对照组发芽糙米的1.19倍。Effects of low temperature stress on germinating rates of brown rice and the content of GABA in germinated brown rice was studied in this paper,with “Long grain fragrant ” brown rice as material,different stress temperature,stress time,and germinating time as factors,germinating rates and the content of GABA as indicators. The processing technological parameter of the germination of brown rice was optimized by using orthogonal design. The results showed that GABA in germinated brown rice could be accumulated by low temperature stress,and the optimum formulation was stress temperature 0℃,stress time 2h,germinating time30 h. Under the condition,the content of GABA in germinated brown rice could reach to 35.16mg/100 g,it was2.58 times than brown rice,and 1.19 times than control germinated brown rice.

关 键 词：低温胁迫 芽糙米 发芽率 Γ-氨基丁酸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]