工艺条件对发芽糙米中γ-氨基丁酸含量的影响

Influence of the process conditions on the content of γ-aminobutyric acid from germinated brown rice

摘要: 为获得高含量γ-氨基丁酸生产工艺条件,探讨了浸泡时间、培养时间、发芽温度对糙米发芽中γ-氨基丁酸含量的影响。应用响应面分析法优化糙米发芽工艺条件,实验结果表明,高含量γ-氨基丁酸生产的最佳条件是:浸泡时间9.3h,发芽时间14.3h,发芽温度27℃,此条件下γ-氨基丁酸含量为232.8mg/100g。

Abstract: To obtain the high content of γ-aminobutyric acid production process, the influence of the soaking time, culture time and germination temperature on the content of γ-aminobutyric acid from germinated brown rice was discussed. The processing technological parameter was optimized by using the response surface method. The optimum formulation was:soak time 9.3h, incubation time 14.3h, germination temperature 27℃. Under this condition, the content of γ-aminobutyric acid was 232.8mg/100g.