低氧胁迫对不同品种发芽糙米GABA含量及生理指标变化的影响  

Changes of GABA and Physiological Indexes of Different Varieties of Brown Rice under Hypoxia Stress

作　　者：陈春旭[1] 曹书娟 姜梦诗 丁志刚[1] 杨剑婷[1] 夏定胜 郭元新[1] CHEN Chun - xu CAO Shu - juan JIANG Meng - shi DING Zhi - gang YANG Jian - ting XIA Ding - sheng GUO Yuan - xin(College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China Shengnong Agricultural Group Co. ,Ltd, Dangtu 243100, China)

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100 [2]安徽盛农农业集团有限公司,安徽当涂243100

出　　处：《安徽科技学院学报》2017年第3期32-37,共6页Journal of Anhui Science and Technology University

基　　金：安徽省科技重大专项(15czz03103)

摘　　要：目的:研究不同品种糙米在低氧胁迫条件下发芽γ-氨基丁酸(GABA)含量及各生理指标的变化。方法:以糙米作为研究对象,分析低氧胁迫对7种糙米发芽后GABA、还原糖、可溶性蛋白含量、呼吸强度、千粒重和谷氨酸脱羧酶(GAD)活力的变化的影响。结果:不同品种发芽糙米在低氧胁迫3 d时的GABA含量存在明显差异,最高达329.15 mg/100 g,最低为191.43 mg/100 g,平均含量为235.64 mg/100g,是未发芽糙米的8.12倍。结论:低氧胁迫条件下发芽糙米中GABA含量与呼吸强度、可溶性蛋白含量、还原糖含量、谷氨酸脱羧酶(GAD)活力均呈极显著正相关(P<0.01),与千粒重呈显著负相关(P<0.05),3号(f两优6876)品种可作为富集GABA的良好原料。Objective： γ-aminobutyric acid（ GABA） content and physiological indexes of brown rice under taken hypoxia stress germination were studied. Methods： To compare the changes of physiological indexes of different varieties after germination,sugar content,soluble protein content,respiration intensity,1000-grain weight and glutamic acid decarboxylase（ GAD） activity of germinated brown rice were analyzed. Results： The results showed that there was a significant difference in the GABA content of germinated brown rice under 3 days of hypoxia stress,the highest level was 329. 15 mg/100 g,the lowest level was 191. 43 mg/100 g）. Conclusion：GABA content and respiration intensity,soluble protein content,reducing sugar content and GAD activity showed a highly significant positive correlation（ P 0. 01）,and 1000-grain weight was significant negative correlation（ P 0. 05）. The low oxygen stress germination improved the nutritional quality of brown rice. The breed（ f-6876） could be used as a good raw material for the enrichment of GABA.

关 键 词：发芽糙米 低氧胁迫 γ-氨基丁酸(GABA) 生理指标 

分 类 号：TS201.2[轻工技术与工程—食品科学]