摘要
选取发芽温度、发芽时间、氯化钙溶液浓度3个因素利用minitab软件进行Box-Behnken设计及响应面分析,以发芽糙米的γ-氨基丁酸含量为考察指标,对糙米发芽条件进行优化。最终确定糙米发芽的最佳条件为:发芽温度37.5℃,发芽时间28h,氯化钙溶液浓度0.5%,在此条件下糙米的γ-氨基丁酸含量可达到94.6mg/100g。
Using minitab software,Box-Behnken design and response surface analysis were performed on three factors： germinating temperature,germinating time,the concentration of calcium chloride solution.The conditions of brown rice germination were optimized by the index of γ-aminobutyric acid content in germinating brown rice.The optimal conditions are： the germinating temperature 37.5 ℃,germinating time 28 h,the calcium chloride solution concentration 0.5 %,the brown rice γ-aminobutyric acid content may achieve 94.6 mg/100 g under this condition.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期10-13,共4页
Food Research and Development
关键词
发芽糙米
Γ-氨基丁酸
工艺优化
germination brown rice
γ-aminobutyric acid
technics optimum
