摘要
以海稻米为研究对象,研究提取温度、提取溶剂、料液比、提取时间、提取次数等5个因素对海稻米中γ-氨基丁酸(GABA)提取率的影响,采用正交试验分析方法确定海稻米中GABA最优工艺条件。结果表明:海稻米中GABA的最佳提取工艺为:提取溶剂为水、提取时间为1 h、提取次数3次、提取温度60℃、提取物料比1 g∶15 mL,在此提取条件下的提取率为6.2μg/g。
Taking the sea rice as research object,the extraction process ofγ-aminobutyric acid(GABA)in sea rice was explored.The effects of extraction temperature,extraction solvent,material ratio,extraction time and extraction times on the GABA extraction rate in sea rice were discussed.The optimum process conditions were determined by orthogonal test analysis.The results showed that the optimal extraction process of GABA in sea rice were extraction solvent was water,extraction time 1 h,extraction times 3 times,extraction temperature 60℃,and extraction material ratio 1g∶15 mL,and the extraction rate under this extraction condition was 6.2μg/g.
作者
段智红
黄燕霞
吕应年
黄永梅
梁力中
叶华
叶盛权
DUAN Zhi-hong;HUANG Yan-xia;LV Ying-nian;HUANG Yong-mei;LIANG Li-zhong;YE Hua;YE Sheng-quan(Guangdong Key Laboratory for Research and Development of Natural Drugs,Guangdong Medical University,Zhanjiang 524023,China;Marine Biomedical Research Institute,Guangdong Medical University,Zhanjiang 524023,China;Food School,Guangdong Ocean University,Zhanjiang 524000,China)
出处
《中国食物与营养》
2020年第3期38-41,共4页
Food and Nutrition in China
基金
湛江市科技计划项目(项目编号:2017A06012)。
关键词
海稻米
Γ-氨基丁酸
提取率
优化
sea rice
γ-aminobutyric acid
extraction rate
optimization
