糙米发芽富集γ-氨基丁酸工艺和环境胁迫技术优化  

Optimization ofγ-Aminobutyric Acid Enrichment Process Parameters and Environmental Stress Technology in Brown Rice Germination

作　　者：洪滨[1,2,3] 卢淑雯 张珊[1] 冯俊然 袁迪 山珊 张竞一 李波 任传英 HONG Bin;LU Shuwen;ZHANG Shan;FENG Junran;YUAN Di;SHAN Shan;ZHANG Jingyi;LI Bo;REN Chuanying(Food Processing Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086;Heilongjiang Province Key Laboratory of Food Processing,Harbin 150086;Heilongjiang Province Engineering Research Center of Whole Grain Nutritious Food,Harbin 150086)

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [2]黑龙江省食品加工重点实验室,哈尔滨150086 [3]黑龙江省全谷物营养食品工程技术研究中心,哈尔滨150086

出　　处：《中国食品学报》2025年第1期169-180,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD2100902-2);国家水稻产业技术体系(CARS-01-51);省科研业务费项目(CZKYF2023-1-C015);黑龙江省农业科技创新跨越工程重点攻关项目(CX23GG16-01)。

摘　　要：以提高发芽糙米γ-氨基丁酸(GABA)富集量为目标,优化糙米发芽富集GABA工艺参数和环境胁迫技术,研究发芽温度、发芽时间和热风干燥温度,以及超声、臭氧、冷冻和高温、高压胁迫处理对发芽糙米中GABA含量的影响。结果表明,发芽温度、发芽时间和热风干燥温度对糙米发芽过程中GABA含量有显著影响,各因素影响程度:发芽时间>热风干燥温度>发芽温度。发芽制备高含量GABA的最适条件是:发芽温度31℃,发芽时间40 h,热风干燥温度50℃,GABA含量为21.43 mg/100 g。糙米发芽中、后期(18~40 h),臭氧胁迫处理剂量15 g;发芽中期(12~30 h),30 kHz超声胁迫处理20 min;糙米发芽后冷冻9 h;糙米发芽后,120℃高温杀菌时间30 min;均可显著提高发芽糙米GABA含量。In order to improve the enrichment ofγ-aminobutyric acid(GABA),the effects of germinating temperature,germinating time,hot air drying temperature,ultrasonic,ozone,freezing and high temperature and pressure stress on GABA content in germinated brown rice were studied.The results showed that germinating temperature,germinating time and hot air drying temperature had significant effects on GABA content during brown rice germinating,and the influencing degree of each factor was:germinating time>hot air drying temperature>germinating temperature.The optimum conditions for the preparation of high GABA content are:germination temperature 31℃,germination time 40 h,hot air drying temperature 50℃,GABA content was 21.43 mg/100 g.In the middle and late stages of germination(18-40 h),brown rice was treated with 15 g of ozone stress.At the middle stage of germination(12-30 h),30 kHz ultrasonic stress was treated for 20 min.Freeze brown rice for 9 h after germination.After germination,brown rice was sterilized at 120℃for 30 min.The GABA content of germinated brown rice was all significantly increased.

关 键 词：糙米 发芽 Γ-氨基丁酸 环境胁迫 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]