温度和时间对发芽糙米中γ-氨基丁酸含量的影响

Effects of Temperature and Time on γ-GABA Content of Germinated Brown Rice

以福建省农科院水稻所提供的籼稻"繁71-49"为原料,对发芽糙米的生产工艺进行研究。研究了浸泡温度、浸泡时间、发芽温度和发芽时间等因素对吸水率、发芽率和γ-氨基丁酸含量的影响。结果表明,吸水率和发芽率与浸泡温度和时间有关,吸水率影响发芽率,发芽时间对发芽糙米的γ-氨基丁酸含量产生影响;制备高含量γ-氨基丁酸的最适宜条件是:浸泡温度30℃、浸泡时间24 h、发芽温度30℃、发芽时间28 h;采用该工艺,发芽后糙米中γ-氨基丁酸含量是未发芽糙米的2.3倍,是精白米的7.6倍。

Taking rice ＂Fan 71 -49＂ provided by Rice Research Institute of Fujian Academy of Agricultural Sciences as materials, the processing procedure of germinated brown rice was studied. The effects of germination condition factors, namely soaking time, soaking temperature, germination time and germination temperature on the water absorption rate, germination percentage, and γ- GABA content of product were investigated. Results ： Water absorption rate and germination percentage are relative with soaking time and soaking temperature; water absorption rate affects germination percentage; and germination time affects the γ - GABA content of product. The optimal processing conditions of germinated brown rice are soaking for 24 h in 30℃ and germinating for 28 h in 30℃. Under the optimal conditions, the γ - GABA content of product is 2.3 times higher than original brown rice and 7.8 times higher than milled rice.