发芽法富集蒜米γ-氨基丁酸的关键技术  

Key Technology for Accumulatingγ-Amino Butyric Acid in Garlic Rice Using Germinating Method

作　　者：高红侠 白青云 赵立 卢河东 王雨 GAO Hongxia;BAI Qingyun;ZHAO Li;LU Hedong;WANG Yu(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai'an 223003)

机构地区：[1]淮阴工学院生命科学与食品工程学院,淮安223003

出　　处：《食品工业》2021年第12期156-160,共5页The Food Industry

基　　金：国家自然科学基金31801524;江苏省自然科学基金BK20170461;江苏省高等学校大学生实践创新训练计划项目(201911049020Y)。

摘　　要：采用发芽法,对蒜米富集γ-氨基丁酸(γ-amino butyric acid,GABA)的培养工艺和培养液中外源添加物进行研究。分别采用正交试验和响应面设计优化蒜米富集GABA的培养工艺和外源添加物组分。结果表明:发芽有助于蒜米中GABA的富集,正交试验得出的最佳培养工艺为培养温度20℃、培养时间36 h、培养液pH 5.8;此时,蒜米中GABA质量分数为0.439 mg/g,是原料的3.07倍。极差分析表明,培养液pH是最主要的影响因素,培养温度次之,最后是培养时间。Box-Behnken优化的最优培养液中外源添加物组分为谷氨酸钠(MSG)10.17 mg/mL、CaCl_(2)3.02mmol/L和VB60.029 mg/mL。在此条件下,蒜米中GABA质量分数为0.832 mg/g,分别是原料和最佳培养工艺下的5.81倍和1.90倍,说明优化后的外源添加物能显著提高蒜米中GABA质量分数。The culture technologies and the exogenous additives in the culture medium of enriching γ-aminobutyric acid(GABA)in garlic rice were studied using germinating method.Orthogonal test and response surface design were used to optimize culture technologies and exogenous additive components on GABA accumulation in garlic rice,respectively.The results showed that germination promoted GABA accumulation in garlic rice,and the optimal culture technologies obtained by orthogonal test were culture temperature 20℃,culture time 36 h and culture solution pH 5.8;GABA content in garlic rice was 0.439 mg/g on these conditions,which was 3.07 times of the raw material.Range analysis showed that pH was the most important factor,followed by culture temperature and culture time.The optimal exogenous additives of the culture medium optimized by Box-Behnken were MSG 10.17 mg/mL,CaCl_(2)3.02 mmol/L and VB60.029 mg/mL.Under these conditions,the GABA content in garlic rice was 0.832 mg/g,which was 5.81 times and 1.90 times of raw materials and that under the optimal culture technologies respectively,indicating that the optimized exogenous additives could significantly increase the GABA content in garlic rice.

关 键 词：蒜米 发芽 γ-氨基丁酸(GABA) 培养工艺 外源添加物 富集 

分 类 号：TS201.2[轻工技术与工程—食品科学]