大豆发芽富集γ-氨基丁酸的工艺优化

Optimization of Technological Conditions on γ-Aminobutyric Accumulation in Germinated Soybean

以浸泡时间、发芽时间、发芽温度、谷氨酸钠(MSG)质量浓度为考察因素,γ-氨基丁酸(GABA)含量为指标,在单因素试验的基础上,进行四因素三水平的Box-Benhnken中心组合设计,并采用响应面分析法优化大豆发芽富集工艺。得出最佳工艺条件为浸泡时间16h、发芽温度27.5℃、发芽时间48h、MSG质量浓度2.5mg/L。在此条件下,GABA含量达到211.67mg/100g干基。

The effects of soak time, germination time, germination temperature and MSG on the accumulation of γ-aminobutyric acid （GABA） in germinated soybean were studied using single factor test. Subsequently, a central composite design （CCD） involving 27 tests of four variables （i.e., soak time, germinated temperature, germinated time and MSG） at three levels combined with response surface methodology were employed to optimize the γ -aminobutyric formation. The results showed that the optimum germination conditions were as follows：soak time 16 h, germination temperature 27.5 ℃, germination time 48 h and concentration of MSG solution 2.5 mg/L.Under such conditions, the content of GABA was 211.67 mg/100 g dry weight.