小米糙米发芽富集γ-氨基丁酸  

Improve γ-Aminobutyric Acid Content by the Germination of Brown Foxtail Millet

作　　者：宁亚维 刘祥贵 王志新 贾英民 NING Yawei;LIU Xianggui;WANG Zhixin;JIA Yingmin(College of Bioscience and Bioengineering / Research Center for Fermentation Engineering of Hebei,Hebei University of Science and Technology,Shijiazhuang 050018,China;School of Food and Chemical Engineering,Beijing Technology and Business University,Beijing 102488,China;Hebei Key Laboratory of Grains / Research Institute of Agriculture and Forestry,Shijiazhuang 050035,China)

机构地区：[1]河北科技大学生物科学与工程学院/河北省发酵工程技术研究中心,河北石家庄050018 [2]河北省杂粮研究重点实验室/河北省农林科学院,河北石家庄050035 [3]北京工商大学食品学院,北京102488

出　　处：《食品与生物技术学报》2019年第1期53-57,共5页Journal of Food Science and Biotechnology

基　　金：河北省杰出青年基金项目(C2016208142);河北省杂粮研究室开放课题

摘　　要：通过发芽法富集小米糙米中的γ-氨基丁酸(γ-amino butyric acid,GABA)。以GABA为响应值,采用响应面法优化小米糙米发芽富集GABA的条件。结果表明:在浸泡温度34℃、浸泡时间12 h、发芽温度34℃、发芽时间60 h条件下,小米发芽糙米中GABA质量分数可达184.75 mg/hg,较优化前提高了2.76倍,为未发芽小米糙米的8.44倍。发芽处理可以高效富集GABA,为小米的开发利用提供了技术参考。Gamma-amino butyric acid(GABA) in brown foxtail millet was improved by germination treatment using response surface methodology. The maximum GABA content of 184.75 mg/hg was obtained at the conditions:soaking temperature 34 ℃,soaking time 12 h,germination temperature 34 ℃,germination time 60 h. The GABA content was 2.76-fold high as that before optimization,and 8.44-fold as that without the treatment of germination. This investigation suggested that the treatment of germination could effectively improve the content of GABA in brown foxtail millet,which provided new insights into the exploitation of foxtail millet.

关 键 词：Γ-氨基丁酸 小米 浸泡 发芽 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]