低温胁迫联合乳酸菌发酵对藜麦富集γ⁃氨基丁酸的影响  

Effect of Low‐Temperature Stress Combined with Lactobacillus Fermentation on the Enrichment ofγ‐Aminobutyric Acid in Quinoa

作　　者：黄振勇[1,2] 淡明 韦馨平[3] 周主贵 梁晓君 张娥珍[1,2] HUANG Zhenyong;DAN Ming;WEI Xinping;ZHOU Zhugui;LIANG Xiaojun;ZHANG Ezhen(Institute of Agro-products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning 530007,Guangxi,China;Nanning Institute of Agricultural Sciences,Nanning 530021,Guangxi,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]南宁市农业科学研究所,广西南宁530021

出　　处：《食品研究与开发》2024年第8期97-103,共7页Food Research and Development

基　　金：广西农业科学院稳定资助科研团队项目(桂农科2021YT109)。

摘　　要：以藜麦为主要材料,探究低温胁迫联合乳酸菌发酵对藜麦γ⁃氨基丁酸(γ⁃aminobutyric acid,GABA)含量的影响。通过单因素和正交试验,分别对低温胁迫藜麦萌发过程以及乳酸菌发酵过程关键因素进行工艺优化。结果表明:在低温胁迫藜麦萌发过程中胁迫温度为-7℃、胁迫时间为5 h、发芽温度为35℃、发芽时间为18 h时,藜麦萌发后GABA含量可达1.71 mg/g,对发芽藜麦进行乳酸菌发酵,在接种量为2.0%、发酵温度为32℃、发酵时间为18 h时,发酵后藜麦GABA含量可达2.45 mg/g。研究表明低温胁迫联合乳酸菌发酵可有效提高藜麦GABA含量。The effect of low temperature stress combined with lactobacillus fermentation onγ⁃aminobutyric acid(GABA)content in quinoa was investigated in the present study.Through single factor and orthogonal ex⁃periments,the key factors of low temperature stress germination process and lactobacillus fermentation process were optimized,respectively.The results showed that after the low temperature stress germination of quinoa at a stress temperature of-7℃,a stress time of 5 h,a germination temperature of 35℃and a germination time of 18 h,the GABA content in quinoa was 1.71 mg/g after germination.When quinoa was subjected to lactobacil⁃lus fermentation with an inoculation rate of 2.0%,a fermentation temperature of 32℃and a fermentation time of 18 h,the GABA content in quinoa after fermentation can reach 2.45 mg/g.This study revealed that low tem⁃perature stress combined with lactobacillus fermentation can improve the GABA content of quinoa.

关 键 词：藜麦 低温胁迫 发芽 乳酸菌发酵 γ⁃氨基丁酸 

分 类 号：TS210.1[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]