摘要
利用响应面分析法优化糙米发芽富集γ-氨基丁酸的工艺参数,分析得出最佳条件下糙米发芽富集γ-氨基丁酸的含量。糙米发芽是糙米富集γ-氨基丁酸的一种形式,通过单因素试验确定出糙米发芽的发芽率,利用纸层析法测量,测量γ-氨基丁酸的含量。最佳的富集条件是:浸泡温度为30℃,浸泡时间为24 h,发芽温度30℃,发芽时间为28 h。
According to the response surface analysis, brown rice enriching γ-aminobutyric acid process parameters were optimized. Germinating is one of a form for brown rice enriching γ-aminobutyric acid. Through single factor experiment the brown rice germination rate was determined. The content of γ-aminobutyric acid using paper chromatography was measured. The best enrichment conditions were soaking temperature is 30 ℃, soaking time is 24 h, germination temperature of 30 ℃, germination time is 28 h.
出处
《食品工业》
CAS
北大核心
2016年第5期78-82,共5页
The Food Industry
基金
兵团科技型中小企业创新基金(2015AE003)
关键词
发芽糙米
Γ-氨基丁酸
纸层析
响应面分析
germinated brown rice
γ-aminobutyric acid
paper chromatography
response surface analysis obtains
