盐胁迫富集发芽大豆γ-氨基丁酸的工艺优化-食品科学.PDFVIP

※工艺技术 食品科学 2012, Vol. 33, No. 10 1 γ- 1,2 1 1 1 1, 郭元新 ，杨润强 ，陈 惠 ，宋 玉 ，顾振新 * (1.南京农业大学食品科技学院，江苏 南京 210095 ；2.安徽科技学院食品药品学院，安徽 凤阳 233100) 在单因素试验基础上，应用响应面试验研究氯化钠浓度、培养时间和培养温度对大豆发芽富集γ- 氨基丁 酸(γ-aminobutyric acid ，GABA) 的影响，目的是优化盐胁迫条件下发芽大豆富集GABA 的最佳培养条件。研究结 果表明：豆芽在盐胁迫条件下富集 GABA 的最优条件是氯化钠浓度 133.5mmol/L、培养时间5.5d 、培养温度33.3 ℃，在此条件预测的最高GABA 富集量为 1205.24μg/g 。方差分析和验证实验显示，模型可准确的预测盐胁迫条件 下大豆发芽过程中 GABA 的富集。 大豆；发芽；盐胁迫；γ- 氨基丁酸富集；响应面试验 Optimization of GABA Accumulation Process of Germinated Soybean under Salt Stress 1,2 1 1 1, GUO Yuan-xin ，YANG Run-qiang ，CHEN Hui ，SONG Yu ，GU Zhen-xin * (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China； 　　　2. College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China) Abstract： Based on the single factor tests, the effects of NaCl content, culture time and culture temperature on γ-aminobutyric acid (GABA) accumulation during the germination of soybean (Glycine max L.) were explored by response surface methodology (RSM). The objective of this study was to optimize the culture conditions for GABA production in germinated soybeans under salt stress. The results showed that the optimal conditions with salt stress for GABA accumulation in germinated soybean were NaCl content of 133.5 mmol/L, culture time of 5.5 days and culture temperature of 33.3 ℃. Under the optimal conditions, the predicted highest GABA yield was up to 1205.24 μg/g. Analysis of variance and validation experiments for the regression model suggested that