萌育与冻融处理对芝麻γ-氨基丁酸含量的影响  

Effects of Germination and Freeze-thaw Treatment on Sesame γ-Aminobutyric Acid Content

作　　者：王洪震 郝征红 李圆圆 马梦瑶 张悦 王明辉 Wang Hongzhen;Hao Zhenghong;Li Yuanyuan;Ma Mengyao;Zhang Yue;Wang Minghui(College of Food Science,Shandong Agriculture and Engineering University,Jinan 250100;College of Marine Life Sciences,Ocean University of China,Qingdao 266003,Shandong;School of Biological Science and Technology,University of Jinan,Jinan 250022)

机构地区：[1]山东农业工程学院食品科学与工程学院,济南250100 [2]中国海洋大学海洋生命学院,山东青岛266003 [3]济南大学生物科学与技术学院,济南250022

出　　处：《中国食品学报》2024年第1期136-145,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省农业重大应用技术创新项目(SD2019ZZ024)。

摘　　要：探究萌育时间、萌育温度、氯化钙、谷氨酸钠等因素以及冻融处理对芝麻萌育过程中γ-氨基丁酸含量的影响。结果表明,随着萌育时间的延长,γ-氨基丁酸含量显著提升,萌育3.0 d时,γ-氨基丁酸含量增至7.19 mg/g;30℃时萌育γ-氨基丁酸含量增至最大值;萌育过程中添加氯化钙溶液、谷氨酸钠溶液均有利于γ-氨基丁酸的转化;冻融处理对于转化γ-氨基丁酸具有显著作用。使用萌育1 d的芝麻,采用响应面试验得出最优的γ-氨基丁酸转化条件为:冷冻胁迫18 h,解冻温度32℃,解冻时间15 h,在该条件下芝麻中γ-氨基丁酸含量为10.02 mg/g,比未经冻融处理的芝麻γ-氨基丁酸含量提高3.02倍,比对照组γ-氨基丁酸含量提高4.06倍。In this study,sesame was used as raw material to explore the effects of germination time,germination temperature,calcium chloride solution concentration,sodium glutamate solution concentration,freezing time,thawing temperature and thawing time on the content ofγ-aminobutyric acid in the process of sesame germination.The results showed that the content ofγ-aminobutyric acid increased significantly with the prolonging of germination time,and the content ofγ-aminobutyric acid increased to 7.19 mg/g at 3.0 d germination.At 30℃,the content ofγ-aminobutyric acid increased to the maximum;Both calcium chloride solution and sodium glutamate solution were beneficial to the transformation ofγ-aminobutyric acid;Freeze-thawing treatment has a significant effect on the conversion ofγ-aminobutyric acid.The optimal conversion conditions ofγ-aminobutyric acid were as follows:freezing stress for 18 h,thawing temperature for 32℃and thawing time for 15 h.Under these conditions,the content ofγ-aminobutyric acid in sesame was 10.02 mg/g.The content ofγ-aminobutyric acid in sesame was increased by 3.02 times and 4.06 times compared with that in the control group.

关 键 词：芝麻 Γ-氨基丁酸 萌育 冻融处理 影响因素 

分 类 号：TS201.2[轻工技术与工程—食品科学]