富含GABA的豆豉前发酵制备工艺及成分分析  

Pre-Fermentation Preparation Technology and Component Analysis of GABA-Riched Fermented Soya Beans

作　　者：刘一静[1] 余科金 狄飞达 张驰松[1] 冯骏[1] 方秋野 LIU Yi-jing;YU Ke-jin;DI Fei-da;ZHANG Chi-song;FENG Jun;FANG Qiu-ye(Chengdu Academy of Agriculture and Forestry Sciences,Chengdu 611130,China;Chengdu Medical College,Chengdu 610500,China)

机构地区：[1]成都市农林科学院,成都611130 [2]成都医学院,成都610500

出　　处：《中国调味品》2023年第9期168-173,共6页China Condiment

基　　金：国家现代农业产业技术体系四川豆类杂粮创新团队(sccxtd-2023-20)。

摘　　要：以大豆为原料,对大豆发芽过程富集γ-氨基丁酸(GABA)和大豆前发酵过程对GABA的影响进行研究,通过单因素试验和正交试验,研究了培养液pH、维生素B6浓度、浸泡时间、发芽时间对GABA积累量的影响,确定大豆富集GABA的最佳工艺参数。结果表明,在培养液pH为5.5、维生素B6浓度为3 mmol/L、浸泡时间为24 h、发芽时间为24 h时,大豆中GABA的富集量为139.724 4 mg/100 g,是原料中GABA含量的2.62倍。极差分析表明,培养液pH是最主要的影响因素,发芽时间次之,最后是浸泡时间。研究发现大豆前发酵对GABA含量的影响不是很明显。With soybean as the raw material,the effects ofγ-aminobutyric acid(GABA)enrichment during soybean germination and pre-fermentation process on GABA are studied.The effects of culture medium pH,vitamin B 6 concentration,soaking time and germination time on GABA accumulation amount are studied by single factor test and orthogonal test,and the optimum technological parameters of GABA enrichment in soybean are determined.The results show that under the conditions of culture medium pH 5.5,vitamin B 6 concentration 3 mmol/L,soaking time 24 h and germination time 24 h,the enrichment amount of GABA in soybean is 139.7244 mg/100 g,which is 2.62 times that of the raw material.Range analysis shows that culture medium pH is the most important influencing factor,followed by germination time and soaking time.Through the research,it is found that the effect of soybean pre-fermentation on GABA content is not very significant.

关 键 词：大豆 发芽 GABA富集 前发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]