超声波辅助提取发芽糙米γ-氨基丁酸工艺  

Optimization of ultrasound assisted extraction of γ-aminobutyric acid from germinated brown rice

作　　者：刘振春[1] 徐祎博 孙江[1] 李侠[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《西北农林科技大学学报（自然科学版）》2016年第2期201-206,213,共7页Journal of Northwest A&F University(Natural Science Edition)

基　　金：吉林省科技发展项目(2011026)

摘　　要：【目的】研究超声波提取发芽糙米中γ-氨基丁酸的最优工艺,为进一步开发发芽糙米资源提供依据。【方法】以γ-氨基丁酸提取量为指标,在超声波辅助提取发芽糙米γ-氨基丁酸单因素试验的基础上,选取超声时间、超声功率、超声温度3个因素,采用Box-Behnken响应面试验对γ-氨基丁酸提取工艺进行优化,并对发芽糙米γ-氨基丁酸提取量的二次回归模型进行分析。【结果】单因素试验结果表明,γ-氨基丁酸提取量均随着磺基水杨酸体积分数、浸提时间、超声功率、超声时间、超声温度的增加,呈先增大后减小趋势。超声波提取发芽糙米γ-氨基丁酸的最佳工艺为:超声时间15min、超声功率245W、超声温度51℃,在该条件下γ-氨基丁酸提取量为(0.765±0.02)mg/g,较单因素试验中γ-氨基丁酸最高提取量有明显的提高。【结论】得到了超声波提取发芽糙米γ-氨基丁酸的最佳工艺,且实际提取量与理论提取量接近。【Objective】Ultrasonic extraction process ofγ-aminobutyric acid from germinated brown rice was optimized to provide basis for further development of germinated brown rice resources.【Method】Usingγ-aminobutyric acid extraction as index,three factors including time,power and temperature were selected based on single factor test of the ultrasonic assisted extraction ofγ-aminobutyric acid from germinated brown rice.Then Box-Behnken response surface was used for process optimization,andγ-aminobutyric acid extraction from germinated brown rice was analyzed using quadratic regression model.【Result】Based on single factor test,whileγ-aminobutyric acid extraction increased firstly and dropped subsequently with the increase of sulfosalicylic acid,extraction time,ultrasonic power,ultrasonic time,and ultrasonic temperature.The optimum ultrasonic extraction process was：ultrasonic time 15 min,ultrasonic power 245 W,and ultrasonic temperature 51 ℃,under whichγ-aminobutyric acid extraction amount was（0.765±0.02）mg/g,significantly higher than that of single factor extraction.【Conclusion】Ultrasonic extraction ofγ-aminobutyric acid from germinated brown rice was optimized,and the actual extraction amount was similar to the theoretical amount.

关 键 词：发芽糙米 Γ-氨基丁酸 超声波 Box-Behnken响应面法 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]