摘要
以麦麸为材料,通过正交试验,探讨了提取介质、温度和时间对提取γ-氨基丁酸含量的影响。结果表明,麦麸中提取γ-氨基丁酸的最佳条件为:以水为提取介质(pH=7.0),温度37℃、抽提6 h,每克麦麸可提取到γ-氨基丁酸3.810 mg。
By orthogonal experiments,processing technology of γ-aminobutyric acid extraction from wheat bran was investigated.Three factors,extract solution,temperature and time,were optimized by determination the content of γ-aminobutyric acid in the extracted solution.The results showed the optimized extraction conditions were： wheat bran extract with water（pH=7.0）,at temperature 37 ℃,and for 6 hours.Under those conditions,the GABA obtained from wheat bran reached 381.0 mg·g-1.
出处
《亚热带农业研究》
2010年第4期267-270,共4页
Subtropical Agriculture Research
基金
福建省高校产学重大项目(2010N5004)
国家大学生创新性实验计划项目(101038913)资助
关键词
麦麸
Γ-氨基丁酸
提取
wheat bran
γ-aminobutyric acid（GABA）
extraction
