不同品种糙薏米萌芽特性比较及其工艺优化  

Comparative study on germination characteristics for different varieties of unpolished coix seed and optimization of germinated technological conditions

作　　者：党娟[1] 秦礼康[1] 杨先龙 金毅[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州鑫龙食品开发有限公司,贵州安顺561000

出　　处：《食品与机械》2015年第5期250-255,共6页Food and Machinery

基　　金：贵州省农业攻关项目(编号:黔科合农G字[2012]4001);贵州省科技厅重大专项项目(编号:黔科合重大专项字[2014]6023);贵州省科技厅重大专项项目(编号:黔科合重大专项字[2013]6010-5)

摘　　要：以贵州和老挝生产的5个品种糙薏米为试材,比较其同一萌芽条件下的生理生化变化,优选出适宜萌芽的糙薏米品种。以优选出的糙薏米为原料,以发芽率和萌芽过程合成的γ-氨基丁酸(GABA)含量为评价指标,采用单因素试验及正交试验设计优化糙薏米萌芽工艺条件,并跟踪其主要营养素与功能成分动态变化。结果表明:供试的5个薏米品种中,以贵州小白壳薏米(GZ-1)萌芽后的发芽率、游离氨基酸和GABA含量最高。贵州小白壳薏米(GZ-1)萌芽最佳工艺条件为:萌芽温度28℃、相对湿度90%,萌芽时间96h,发芽率达到90%,GABA含量可达78.18 mg/100g;萌芽期间,糙薏米的脂肪、蛋白质、淀粉、粗多糖含量逐渐降低,而还原糖、游离氨基酸、GABA、VC、VB1、VB2逐渐增加,但薏苡仁酯含量变化幅度小。萌芽薏米是一种营养价值与生物活性更佳的功能食品基料。This comparative study to analyze the changes in physiological and biochemical in the same condition by unpolished coix seed of5 varieties that have been produced in Guizhou or Laos,selecting out optimal germination of varieties,then optimizing the germination rate and germination by usingγ-amino butyric acid（GABA）as evaluation index,using single factor experiment and orthogonal design methods,tracing its main nutrients and functional components dynamically.The results showed that the sprouts of GZ-1from Guizhou had the highest germination rate,free amino acids andγ-amino butyric acid（GABA）levels among the five varieties.Based on the sprouting rate and GABA level,an optimal germination condition for variety GZ-1was developed by using a single factor test followed by an orthogonal experiment design.Under the optimal condition of temperature 28 ℃,relative humidity 90%,and germinating time 96 h,Germination rate of 89%,the level of GABA increased to 78.18mg/100 g.During germination,protein,starch and polysaccharides in the sprouts decreased while reducing sugars,free amino acids,GABA,and vitamin C,B1 and B2increased gradually.However,the change of lipids level in sprouts was not significant.With higher level of bioavailable essential nutrients,the germinated unpolished coix seeds could be considered as a health promoting food material.

关 键 词：薏米 萌芽 生理生化 Γ-氨基丁酸 发芽率 

分 类 号：S519[农业科学—作物学] TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]