应用响应面优化辣木γ-氨基丁酸富集工艺研究  

Optimization of γ-aminobutyric Acid Enrichment Technology in Moringa by Response Surface Design

作　　者：段双梅 赵恒[1] 马燕[1] 苏小琴[1] 万晶琼 李振华[1] 张石先 张磊[3] 赵明[1] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]云南农业大学农学与生物技术学院,云南昆明650201 [3]云南省科学技术厅,云南昆明650051

出　　处：《热带作物学报》2017年第2期359-364,共6页Chinese Journal of Tropical Crops

基　　金：国家自然科学基金(No.31560221)

摘　　要：通过富集方式和干燥方法的单因素实验,最陡爬坡试验和响应面设计,优化辣木鲜叶γ-氨基丁酸(γ-aminobutyric acid,GABA)的富集工艺。建立的辣木鲜叶中GABA最适富集条件为辣木鲜叶在45℃下,真空处理34 h,然后50℃干燥。该条件处理的辣木GABA含量为(19.70±0.16)mg/g,是对照的2.63倍。The γ-aminobutyric acid（GABA） enrichment technology in Moringa was optimized through single factor experiments, the steepest ascent experiment and a response surface design. An optimized technology was developed as follow： The fresh leaves of Moringa were treated in vacuum at 45 ℃ for 34 h and dired at 50 ℃. The content of GABA in Moringa was（19.70±0.16） mg/g, it was 2.63 times than that of the control. This study would provide technical support for the development of GABA-rich Moringa food.

关 键 词：辣木 真空处理 Γ-氨基丁酸 响应面设计 

分 类 号：TS201[轻工技术与工程—食品科学]