• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

响应面法优化留胚精米中积累γ-氨基丁酸的发芽条件

响应面法优化留胚精米中积累γ-氨基丁酸的发芽条件[J]. 食品工业科技, 2013, (01): 216-220. DOI: 10.13386/j.issn1002-0306.2013.01.038
引用本文: 响应面法优化留胚精米中积累γ-氨基丁酸的发芽条件[J]. 食品工业科技, 2013, (01): 216-220. DOI: 10.13386/j.issn1002-0306.2013.01.038
Research on optimization of GABA content accumulation during the germ-remaining milled rice germination by response surface methodology[J]. Science and Technology of Food Industry, 2013, (01): 216-220. DOI: 10.13386/j.issn1002-0306.2013.01.038
Citation: Research on optimization of GABA content accumulation during the germ-remaining milled rice germination by response surface methodology[J]. Science and Technology of Food Industry, 2013, (01): 216-220. DOI: 10.13386/j.issn1002-0306.2013.01.038

响应面法优化留胚精米中积累γ-氨基丁酸的发芽条件

基金项目: 

国家高技术研究发展计划(“863”计划)(2011AA10A101); 天津市科技支撑计划(11ZCKFNC01200);

详细信息
  • 中图分类号: TQ922

Research on optimization of GABA content accumulation during the germ-remaining milled rice germination by response surface methodology

  • 摘要: 以留胚米Z601为原料,利用发芽过程使精米中γ-氨基丁酸积累。通过单因素实验、响应面实验得到了精米中GABA含量与浸泡温度、浸泡时间、发芽温度、发芽时间4种发芽条件回归模型,确定了对GABA含量积累最有利的发芽工艺条件为浸泡温度31℃、浸泡时间13h、发芽温度31℃、发芽时间27h,此条件下精米中GABA含量为31.13mg/100g,是不发芽条件下的4倍。 
    Abstract: Germ-remaining rice Z601 was used as material to accumulate GABA content during germination.A quadratic polynomial model was established for GABA content as a function of four variables which were soaking temperature and time as well as germination temperature and time.The optimum conditions were as follows:soaking temperature at 31℃, soaking time at 13h, germination temperature at 31℃, germination time at 27h.Under the optimum condition, GABA content reached 31.13mg/100g, which was almost 4 times higher than that in the rice which did not germinate.
  • [1] 张辉, 徐满英.氨基丁酸作用的研究进展[J].哈尔滨医科大学学报, 2006, 40 (3) :267-268.
    [2]

    Sun M K, Guyenrt P G.Arterial bar-oreceptor and vagal inputs to sympatho excitatory neurons in rat medulla[J].Am J Physiol, 1987, 252:699-702.

    [3] 陆勤.γ-氨基丁酸的神经营养作用[J].国外医学生理、病理科学与临床分册, 1995, 15 (3) :187-188.
    [4]

    Defeudis F V.γ-Amino butyric acid and cardiovascular function[J].Experientia, 1983, 39:845-848.

    [5]

    Leventhal A G, Wang Y, Pu M, et al.GABA and its agonists improved visual cortial function senscentmonkey[J].Science, 2003, 300:812-815.

    [6] 姬秋和.生长激素变化与衰老[J].国外医学内分泌分册, 1995, 15 (1) :2628.
    [7] 邹大进, 张家庆.生长激素抗衰老作用的研究进展[J].国外医学内科学分册, 1992, 19 (6) :257-264.
    [8] 黄迪芳.糙米萌芽工艺及发芽糙米功能饮料的研究[D].无锡:江南大学粮, 2005.
    [9]

    Takayo S, Toshiroh H, Yutaka M.Distribution of free amino acids in the rice kernel and kernel fractions and the effect of water soaking on the distribution[J].Agric Food Chem, 1994, 42 (5) :1122-1125.

    [10]

    Perer L, Kenneth M.High performance liquid chromatographic determination of subpicomole amounts of amino acids by precolumn fluorescence derivatization with O-phthaldialdehyde[J].Analytical Chemistry, 1979, 51 (11) :1667-1674.

    [11] 盖钧镒.实验统计方法[M].北京:中国农业出版社, 2003:193-297.
    [12] 李冰冰, 王玉萍, 顾振新, 等.发芽糙米与稻谷的谷氨酸脱梭酶活力及γ-氨基丁酸含量比较[J].食品与发酵工业, 2006, 2 (5) :28-30.
    [13] 孙向东, 任红波, 姚鑫森.糙米发芽期间生理活性成分γ-氨基丁酸变化规律研究[J].粮油加工与食品机械, 2006, 1 (2) :63-68.
    [14] 张晖.米胚芽谷氨酸脱梭酶性质及其富集γ-氨基丁酸研究[D].无锡:江南大学, 2004
    [15] 王允祥, 吕凤霞, 陆兆新.杯伞发酵培养基的响应曲面法优化研究[J].南京农业大学学报, 2004, 27 (3) :89-94.
计量
  • 文章访问数:  108
  • HTML全文浏览量:  7
  • PDF下载量:  186
  • 被引次数: 0
出版历程
  • 收稿日期:  2012-07-02

目录

    /

    返回文章
    返回
    x 关闭 永久关闭