富GABA糙米品种筛选及发酵条件优化  

Selection GABA-Rich Brown Rice Varieties and Optimization of Fermentation Conditions

作　　者：范雅欣 张妍妍 倪嘉琪 陈美琪 王俊玲[1] 赫兵 FAN Yaxin;ZHANG Yanyan;NI Jiaqi;CHEN Meiqi;WANG Junling;HE Bing(Jilin Agricultural Science and Technology University,Jilin 132101,China)

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《食品安全导刊》2022年第12期113-116,共4页China Food Safety Magazine

基　　金：吉林农业科技学院大学生创新科研项目(吉农院合字[2020]第046号);吉林省科技发展计划项目(YDZJ202101ZYTS118)。

摘　　要：本试验将吉林地区的4个优质糙米品种制备成糙米酵素,并采用Berthelot法测定糙米酵素中GABA(Gamma-aminobutyric Acid)的含量,筛选出GABA含量最高的品种为吉粳515,再进行单因素试验和L_(9)(3^(3))正交试验。结果表明,最佳发酵条件为接种量2%,发酵时间为51 h,发酵温度为30℃,在该条件下吉粳515中GABA的含量为0.363 mg/mL。本文可为推广糙米的种植、更好地利用糙米及糙米酵素提供数据支持。In this experiment,four high quality brown rice varieties in Jilin province were treated.The content of GABA(Gamma-aminobutyric Acid)of brown rice enzyme was determined by Berthelot method.The variety with the highest GABA content was selected as Jijing 515,and then single factor test and L_(9)(3^(3))orthogonal test were carried out.The results showed that the optimum fermentation conditions were as follows:inoculation amount 2%,fermentation time 51 h,fermentation temperature 30℃.Under these conditions,the content of GABA in Jijing 515 was 0.363 mg/mL.This article can provide data support for the promotion of brown rice cultivation and the better use of brown rice and brown rice enzymes.

关 键 词：糙米品种 酵母菌 糙米酵素 Γ-氨基丁酸 发酵条件 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205.5[轻工技术与工程—食品科学与工程]