米胚芽中γ-氨基丁酸的分离提取及鉴定  

Isolation and Identification of γ- Aminobutyric Acid from Rice Germ

作　　者：林少琴[1] 吴若红[1] 邹开煌[1] 程开[1] 

机构地区：[1]福建教育学院生化系,福建福州350001

出　　处：《食品科学》2004年第1期76-78,共3页Food Science

基　　金：福建省教育厅科研项目(K2001108)

摘　　要：本文报道了米糠胚芽中γ-氨基丁酸GABA的分离提取及鉴定,对米糠胚芽中GABA的提取条件进行了探讨。初步研究表明,以H2O为介质,在50℃下搅拌抽提4h,提取效果较好。Isolation and identification of γ-aminobutyric acid from the germ of rice brain was reported in this paper and theoptimum extraction conditions of γ-aminobutyric acid (GABA) in the rice brain were investigated. The results showed that 50℃stirring extraction for 4h by water were the optimal conditions.

关 键 词：米糠胚芽 γ—氨基丁酸 分离提取 提取条件 鉴定 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]