酸刺激和谷氨酸处理对不同粳稻品种稻谷γ-氨基丁酸积累的影响

Effects of Acid Stimulation and Glutamate Treatments on γ-Aminobutyric Acid Accumulation in Different japonica Rice Varieties

以常优94—1、浙湖9423、R717、中超123、赚钱1号和日本晴6个粳稻品种为材料，比较研究了种子萌发时间、酸刺激和L-谷氨酸（L—Glu）浸泡处理对不同品种稻谷中GABA积累的影响。萌发活化4～6d、pH6．0缓冲液浸泡2h及50mmol／L的L—Glu浸泡12h能显著促进萌发稻谷中GABA的积累，使萌发稻谷中GABA含量较萌发前增加0．8～5．9倍；不同品种稻谷GABA初始含量不同，萌发活化、酸刺激和L—Glu浸泡处理对稻谷积累GABA的促进效应具有很大的品种差异。经处理后中超123和日本晴两个品种GABA含量高，分别达到1．1236mg／g和0．9064mg／g，是萌发前的5．6和2．2倍。

The effects of germinating duration, acid stimulation and L glutamate （L-Glu） supplying treatments on γ- aminobutyric acid （GABA） accumulation in different rice varieties were compared, using six japonica rice varieties including Changyou 94-1, Zhehu 9423, R717, Zhongchao 123, Zhuanqian 1 and Nipponbare as materials. The GABA content in rice could be increased notably by germinating activation for 4- 6 days, soaking the germinating rice samples in pH 6.0 buffer for 2 hours and in the solution supplied with 50 mmol/L L-Glu for 12 hours. The above treatments increased the GABA content in germinating rice by 0.8-5.9 times than that in the non-germinated rice. The promoting effects of germination activation, acid stimulation and L-Glu supplying treatments on GABA accumulation in germinating rice were significantly different among varieties. The highest GABA contents were noted in Zhongchao 123 and Nipponbare after treatments, amounting to 1. 1236 mg/g and 0. 9064 mg/g, respectively, 5.6- and 2.2-fold as those in their non-germinated controls.