绿豆发芽条件对γ-氨基丁酸含量的影响  

The effect of the different cultivation condition on the γ-amino butyric acid in mung bean

作　　者：张岚[1] 周娟[1] 沈婷玉[1] ZHANG Lan ZHOU Juan SHEN Tingyu(College of Public Health, Jilin Medical University, Jilin City, Jilin Prov- ince, 132013, China)

机构地区：[1]吉林医药学院公共卫生学院,吉林吉林132013

出　　处：《吉林医药学院学报》2016年第5期327-330,共4页Journal of Jilin Medical University

摘　　要：目的通过控制绿豆芽的培养条件,以期在培养绿豆芽的过程中获得γ-氨基丁酸(GABA)的最佳生长条件。方法以绿豆为原料,研究绿豆发芽过程中浸泡温度、浸泡时间、发芽温度和发芽时间对绿豆中GABA含量的影响,并通过正交设计优化GABA富集的最佳发芽条件。结果对GABA含量的影响最大的因素是发芽时间,其次为浸泡时间、浸泡温度、发芽温度,经正交优化得到最佳发芽条件为浸泡温度35℃,浸泡时间8 h,发芽温度30℃,发芽时间5 d,在此试验条件下,测得的GABA含量为39.249 mg/100 g。在最优条件下进行验证试验,测得GABA的含量为39.347 mg/100 g。结论控制绿豆的发芽条件可有效提高GABA的含量。Objective To obtain optimal accumulation of GABA by controlling culture conditions of mung bean. Methods The effect of soaking temperature, soaking time, germination temperature and germination days on the γ-a- mino Butyric Acid of mung bean were observed, and the best germination conditions could be optimized by orthogonal design. Results The influence degree of growth conditions from large to small was as follows：germination days 〉 soaking time 〉 soaking temperature 〉 germination temperature. The content of GABA was the highest （39. 249 mg/ 100 g） under the technological conditions, which meant soaking for the 8 h,35 ℃, grown under 30 ℃,5 d. The con- tent of GABA was 39. 347 mg/100 g under verification experiment. Conclusion The content of GABA could be ef- fectively improved by controlling culture conditions of mung bean.

关 键 词：绿豆 发芽条件 Γ-氨基丁酸 

分 类 号：R151[医药卫生—营养与食品卫生学]