摘要
研究了大米胚芽中富集γ-氨基丁酸(GABA)的工艺,通过 正交实验得到最佳富集工艺条件是:料水比1:7,温度为 50℃,时间为2h,pH5.6,GABA的产量由未富集前的 0.28mg/g提高到约4mg/g。并研究了不同溶剂脱脂对 GABA富集的影响,维生素B_6的添加对GABA产量的提 高,以及比较了玉米胚芽和小麦胚芽中GABA的富集。
The accumulation condition of γ-aminobutyric acid in rice germ by water soaking was researched. The optimum conditions was that soaking temperature is 50℃, soaking time was 2h,pH 5.6, and the ratio of rice germ to water was 1: 7.The content of γ-GABA in rice germ could reached to about 4 mg/g from 0.28 mg/g. Additionally, the effect of the different fat -removal solvents and vitamin B6 was studied. Accumulation of γ-GABA in corn germ and wheat germ was also be compared.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第11期42-44,共3页
Science and Technology of Food Industry
