摘要
为获得高含量γ-氨基丁酸生产工艺条件,探讨了浸泡时间、培养时间、发芽温度对糙米发芽中γ-氨基丁酸含量的影响。应用响应面分析法优化糙米发芽工艺条件,实验结果表明,高含量γ-氨基丁酸生产的最佳条件是:浸泡时间9.3h,发芽时间14.3h,发芽温度27℃,此条件下γ-氨基丁酸含量为232.8mg/100g。
To obtain the high content of γ-aminobutyric acid production process,the influence of the soaking time,culture time and germination temperature on the content of γ-aminobutyric acid from germinated brown rice was discussed. The processing technological parameter was optimized by using the response surface method. The optimum formulation was：soak time 9.3h,incubation time 14.3h,germination temperature 27℃. Under this condition,the content of γ-aminobutvric acid was 232.8mg/100g..
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期289-292,295,共5页
Science and Technology of Food Industry
关键词
发芽糙米
Γ-氨基丁酸
响应面
the germinated brown rice
-y-aminobutyric acid
response surface methodology
