小米糙米发芽富集γ-氨基丁酸

Improveγ-Aminobutyric Acid Content by the Germination of Brown Foxtail Millet

DOI：10.3969/j.issn.1673-1689.2019.01.008

中文关键词: γ-氨基丁酸 小米 浸泡 发芽

英文关键词: γ-aminobutyric,foxtail millet,soaking,germination

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中文摘要:

通过发芽法富集小米糙米中的γ-氨基丁酸（γ-amino butyric acid，GABA）。以GABA为响应值，采用响应面法优化小米糙米发芽富集GABA的条件。结果表明：在浸泡温度 34 ℃、浸泡时间 12 h、发芽温度 34 ℃、发芽时间60 h条件下，小米发芽糙米中 GABA质量分数可达184.75 mg/hg，较优化前提高了2.76倍，为未发芽小米糙米的8.44倍。发芽处理可以高效富集GABA，为小米的开发利用提供了技术参考。

英文摘要:

Gamma-amino butyric acid（GABA） in brown foxtail millet was improved by germination treatment using response surface methodology. The maximum GABA content of 184.75 mg/hg was obtained at the conditions：soaking temperature 34 ℃，soaking time 12 h，germination temperature 34 ℃，germination time 60 h. The GABA content was 2.76-fold high as that before optimization，and 8.44-fold as that without the treatment of germination. This investigation suggested that the treatment of germination could effectively improve the content of GABA in brown foxtail millet，which provided new insights into the exploitation of foxtail millet.

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