不同发酵条件对糙米酵素中活性成分的影响

Effect of different fermentation conditions on the active ingredients in the brown rice leaven

发芽糙米酵素是以发芽糙米为主要原料,经酵母发酵制成的功能性食品。发芽糙米酵素中含γ-氨基丁酸、谷胱甘肽、γ-谷维醇等多种生理功能活性成分。本试验研究了蜂蜜添加量、酵母活化液添加量、发酵时间和发酵温度等因素对产品中谷胱甘肽、γ-氨基丁酸与淀粉酶活力的影响,并以γ-氨基丁酸含量为评价指标,通过Plackett-Burman试验设计方法对其生产工艺进一步优化。结果表明:当蜂蜜添加量为8%,发酵温度为30℃,时间为3.9 h,酵母活化液添加量为13%时,γ-氨基丁酸的含量最高为0.80 mg/mL。

Germinated brown rice leaven is fermented by yeast with germinated brown rice. It contains lots of active ingredients such as γ-amino butyric acid （GABA）, glutathione, γ-oryzanol and so on. The effect of honey addition, yeast active fluid addition, fermentation time and temperature on glutathione, GABA and amylase activity was studied. Using GABA content as evaluation index, the process was optimized by response surface methodology. The results indicated that when honey addition was 8%, fermentation temperature was 30 %, time was 3.9 h, and yeast active fluid addition was 13%, the GABA content was the highest of 0.80 mg/ml.