NaCl及其联合CaCl_2处理下发芽大豆GABA含量变化  

Effects of NaCl and CaCl_2 on GABA Accumulation in Germinated Soybean

作　　者：熊婷 周炜玮 周苗苗 校兰平 尹永祺[1] Xiong Ting;Zhou Weiwei;Zhou Miaomiao;Xiao Lanping;Yin Yongqi(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《现代食品》2018年第12期84-86,共3页Modern Food

基　　金：扬州大学大学生学术科技创新基金项目(编号:X20171045)

摘　　要：研究NaCl及其联合CaCl_2处理对发芽大豆中γ-氨基丁酸(GABA)含量的影响,通过单因素试验,观察NaCl浓度、CaCl_2浓度及发芽天数对大豆的影响,研究其生理变化和GABA富集情况。结果显示:经80 mmol/L Na Cl及6 mmol/L CaCl_2发芽5d的情况下,发芽大豆中GABA含量最高。In order to study the physiological changes of germinated soybean and the enrichment ofγ-aminobutyric acid(GABA)under the treatment of NaCl and CaCl2,the effects of NaCl content,CaCl2 contentand germination time on the germinated soybean was investigated in the present study.Soybeans conduct research to explore their physiological changes and GABA enrichment.The results showed that 5 days,80 mmol/L NaCl and 6 mmol/L CaCl2 were the best culture conditions for germinating soybean enriched GABA.

关 键 词：发芽大豆 Γ-氨基丁酸 NACL胁迫 CACL2处理 

分 类 号：S565.1[农业科学—作物学]