亚精胺促进发芽大豆γ-氨基丁酸富集的工艺研究  

Study on the Enrichment of γ-Aminobutyric Acid in Germinated Soybean by Spermidine

作　　者：何旭东 徐佳宁 方维明[2] 尹永祺[2] HE Xudong;XU Jianing;FANG Weiming;YIN Yongqi(Yangzhou Product Quality Supervision and Inspection Institute,Yangzhou 225000,China;School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州市产品质量监督检验所,江苏扬州225000 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《现代食品》2021年第20期115-118,共4页Modern Food

摘　　要：为得到亚精胺促进发芽大豆中γ-氨基丁酸富集的工艺,通过喷施不同浓度亚精胺处理发芽大豆,研究发芽大豆生理指标变化和γ-氨基丁酸代谢情况。结果显示,与单独盐胁迫相比,亚精胺显著提高了发芽大豆芽长,降低了丙二醛含量,并显著提升了谷氨酸脱羧酶和氨基醛脱氢酶活性。经0.10 mmol·L^(-1)亚精胺处理的大豆,γ-氨基丁酸含量是对照组的2.26倍,含量达1.171 mg·g^(-1)DW。In order to obtain the process of spermidine to promote the enrichment of γ-aminobutyric acid in germinated soybeans, the germinated soybeans were treated by spraying different concentrations of spermidine to study the physiological changes of germinated soybeans and the metabolism of γ-aminobutyric acid. The results showed that compared with salt stress alone, spermidine significantly increased the sprout length of germinated soybeans, decreased the content of malondialdehyde, and significantly increased the activities of glutamate decarboxylase and aminoaldehyde dehydrogenase.In soybeans treated with 0.10 mmol·L^(-1)spermidine, the content of γ-aminobutyric acid was 2.26 times that of the control group, and the content reached 1.171 mg·g^(-1)DW.

关 键 词：发芽大豆 Γ-氨基丁酸 亚精胺 盐胁迫 

分 类 号：S565.1[农业科学—作物学]