糙米发芽富集γ-氨基丁酸工艺优化的研究

Study on technics optimization of the germinated brown rice enriched GABA

γ-氨基丁酸是一种水溶性非蛋白质氨基酸,具有多种特殊的生理功能。糙米在发芽过程中能产生大量的GABA。试验以糙米为原料,研究了发芽温度、发芽时间、CaCl2溶液浓度对糙米发芽富集GABA的影响。采用正交试验设计确定了糙米发芽富集GABA的最适工艺条件。试验结果表明:当发芽温度为35℃,发芽时间为24 h,CaCl2溶液浓度为0.6%,GABA的含量可达到90.6 mg/100 g。

γ-aminobutyric acid （GABA） is a water soluble non-protein amino acids which has a high physiological activity. Amount of GABA was produced in brown rice germination process. The germination temperature, germination time, CaC12 concentration on the effect of GABA en-richment when the brown rice germination were studied. The results show that the optimum con-dition of the germinated brown rice enriched GABA was germination temperature 35 ℃, germina-tion time 24 h, CaC12 concentration 0. 6%, Under the optimal conditions, the GABA content in germinated brown rice reached 90. 6 mg/100 g.