食品科学

• 工艺技术 • 上一篇    下一篇

发芽糙米铁生物强化的正交试验优化及其形态分析

梅 婵,方 勇,裴 斐,杨文建,王红盼,胡秋辉*   

  1. 南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏 南京 210023
  • 出版日期:2016-03-25 发布日期:2016-03-18

Optimization by Orthogonal Array Design of Iron Biofortification of Germinated Brown Rice and Iron Speciation Analysis

MEI Chan, FANG Yong, PEI Fei, YANG Wenjian, WANG Hongpan, HU Qiuhui*   

  1. Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China
  • Online:2016-03-25 Published:2016-03-18

摘要:

研究稻谷品种、铁营养剂、Fe2+浓度、浸泡温度、浸泡时间、培育温度、培育时间对发芽糙米有机铁和γ-氨基丁酸(γ-aminobutyric acid,GABA)含量的影响,优化了糙米发芽过程中有机铁生物强化的生产工艺,并对发芽糙米铁形态进行分析。结果表明,以0.005 mol/L FeSO4溶液为铁营养剂对‘绿旱1号’品种糙米进行铁强化发芽处理时,有机铁和GABA含量显著提高。获得铁强化发芽糙米最优生产工艺条件为:浸泡温度30 ℃、浸泡时间10 h、培育温度32 ℃、培育时间44 h。在此条件下获得的铁强化发芽糙米的有机铁含量为(405.48±9.18)mg/kg,是普通发芽糙米的51 倍, 其中铁主要是与蛋白结合的形态, 占总铁含量的53.74%;GABA含量为(508.04±13.50)mg/kg,是普通发芽糙米的14 倍。

关键词: 糙米, 发芽, 有机铁, &gamma, -氨基丁酸

Abstract:

In order to determine the optimum conditions for producing iron-biofortified germinated brown rice, the effect
of rice varieties, iron nutrition fortifiers, iron concentration, soaking temperature soaking time, germination temperature, and
germination time on the contents of organic iron and γ-aminobutyric acid (GABA) were investigated. Results showed that
the contents of organic iron and GABA were significantly increased in the “Lühan No. 1” cultivar of germinated brown rice
after being treated with 0.005 mol/L FeSO4. The optimal conditions for iron biofortification of brown rice during germination
were obtained as follows: iron concentration, 0.005 mol/L; soaking temperature, 30 ℃; soaking time, 10 h; germination
temperature, 32 ℃; and germination time, 44 h. Under these conditions, the content of organic iron was (405.48 ± 9.18) mg/kg,
a 51-fold increase over that of ordinary germinated brown rice. The majority of organic iron in the germinated brown rice
was bound to proteins, accounting for 53.74% of the total iron. The GABA content was (508.04 ± 13.50) mg/kg, which was
14 times higher than that of ordinary germinated brown rice.

Key words: brown rice, germination, organic iron, γ-aminobutyric acid

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