浸泡条件和萌芽条件对小扁豆中γ-氨基丁酸合成的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 105-109.

浸泡条件和萌芽条件对小扁豆中γ-氨基丁酸合成的影响

谢海玉

兰州理工大学

收稿日期:2011-10-18 修回日期:2012-11-23 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 谢海玉 E-mail:609710669@qq.com

Effect of Steeping and Germinating Conditions onγ-aminobutyric acid Synthesis in Lentil

Received:2011-10-18 Revised:2012-11-23 Online:2013-01-25 Published:2013-01-15

摘要/Abstract

摘要：

以小扁豆为原料，利用浸泡和萌芽富集γ-氨基丁酸。通过单因素和正交试验研究浸泡时间和温度、萌芽时间和温度对小扁豆中γ-氨基丁酸合成的影响，从而确定最佳工艺条件。结果表明：在浸泡时间2.5h、浸泡温度36℃、萌芽时间5h及萌芽温度24℃的条件下，小扁豆中γ-氨基丁酸含量为 380.503mg/100g干基，是未处理小扁豆中γ-氨基丁酸含量的1.9倍。

关键词: &gamma, -氨基丁酸合成

Abstract:

In an attempt to optimize lentil steeping and germinating conditions for γ-aminobutyric acid (GABA) enrichment, the individual effects of steeping time and temperature as well as germinating time and temperature on GABA synthesis in lentil were investigated by single factor and orthogonal experiment. The optimum conditions for lentil were obtained as follows: steeping time 2.5 h, steeping temperature 36℃,germinating time5h,germinating temperature 24℃,and under the optimal conditions, the GABA content in lentil reached 380.503mg/100g which was 1.9 times higher than that in the untreated one.

Key words: &gamma, -aminobutyric acid synthesis

中图分类号:

TS201.1

谢海玉. 浸泡条件和萌芽条件对小扁豆中γ-氨基丁酸合成的影响[J]. 食品科学, 2013, 34(2): 105-109.

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