富含γ-氨基丁酸发芽糙米生产工艺的研究

STUDY ON PRODUCTION PROCESS OF THE γ- AMINOBUTYRIC ACID ENRICHED GERMINATED BROWN RICE

探索适合糙米发芽的最佳工艺条件。采用中心组合旋转试验设计,评价糙米发芽过程中的4个关键因素,即浸泡温度、浸泡时间、培养温度、培养时间及其交互作用对γ-氨基丁酸含量及发芽率的影响,确定最佳工艺条件。分别建立发芽过程4个关键因素对γ-氨基丁酸含量和发芽率的影响的数学模型。借助模型方程统计软件,分析得出最佳γ-氨基丁酸含量及发芽率下各个因素的最适水平分别为浸泡时间9.5 h、浸泡温度28℃、培养时间16.7 h和培养温度36℃。在此条件下,γ-氨基丁酸含量340 mg/kg,发芽率81.7%。

Research the optimization of γ- aminobutyric acid enriched germinated brown rice. A central composite rotatable design with two star points according to the principles of adopted. The influences of time, optimum variable combination for temperature, and their interactions on the response surface methodology was brown rice were valuated and the the highest brown ratio and content of γ- aminobutyric acid determined with the assistance of statistical software and the contour plots. Two polynomial model was obtained significant, the optimal levels for each variable were as follow： soaking temperature 28 ℃, soaking time 9.5 h , incubating temperature 36 ℃, incubating time 16.7 h. On these conditions, the brown ratio is 81.7 %.The content of γ-- aminobutyric acid is 340 mg/kg.