浸泡条件和萌芽条件对小扁豆中γ-氨基丁酸合成的影响

Effects of Steeping and Gennination Conditions onγ-Aminobutyric Acid Synthesis in Lentil Seeds

以小扁豆为原料,利用浸泡和萌芽富集γ-氨基丁酸。通过单因素和正交试验研究浸泡时间和温度、萌芽时间和温度对小扁豆中γ-氨基丁酸合成的影响,从而确定最佳工艺条件。结果表明:在浸泡时间2.5h、浸泡温度36℃、萌芽时间5h及萌芽温度24℃的条件下,小扁豆中γ-氨基丁酸含量为380.503mg/100g干基,是未处理小扁豆中γ-氨基丁酸含量的1.9倍。

The effects of steeping and germination conditions （time and temperature） on y-aminobutyric acid （GABA） synthesis in lentil seeds were investigated. The optimum conditions for enriching GABA in lentil seeds were determined using one-factor-at-a-time and orthogonal array design methods to be steeping at 36℃ for 2.5 h and germination at 24℃ for 5 h. Under these conditions, the GABA content of germinated lentil seeds was 380.503 mg/100 g dry matter, which was 1.9-fold higher than that of native lentil seeds.