摘要
应用高效液相色谱法,以异硫氰酸苯酯为衍生化试剂测定发芽绿豆中γ-氨基丁酸(GABA)的含量,并对发芽绿豆生物转化法富集GABA的各影响因素进行研究。结果表明:发芽绿豆生物转化反应的最适反应温度为40℃,最适pH为6.0。当谷氨酸钠的浓度为4mmol/L时,GABA的生成量最高。Ca2+和维生素B6对GABA都具有激活作用,当Ca2+浓度为1.5mmol/L,维生素B6为1.5mmol/L时,其激活作用最强,分别为未激活时的1.25倍和1.89倍。在该条件下反应2h较合适,由最初的几乎检测不到GABA,到最终能达到796.8mg/100g.干基。由于生物酶转化法生产GABA安全,条件温和,无副反应等原因非常适合应用于食品领域。
Phenyl isothiocyanate（PITC） was used as derivatization reagent for determining the content of γ-aminohutyric acid in germinated mung bean by HPLC method.The influence factors were evaluated of biological conversion on enrichment of GABA from germinated mung bean.The result indicated that the optimal biotransformation reaction temperature was 40 ℃,and the optimum pH was 6.0.When glutamate concentration was 4 mmol/L,the content of GABA was the highest.Ca2＋ and VB6 both have activation on GABA,when Ca2＋ concentration was 1.5 mmol/L,VB6 for 1.5 mmol/L,the strongest activating effect was achieved,and the content of GABA were 1.25 times and 1.89 times of not activated control,respectively.It is more appropriate to react for 2 h in this condition.Compared to the initial virtually undetectable GABA content,it can reach 796.8 mg/100 g（DW） finally.Because of safety,mild conditions,no side reaction and other reasons,GABA production from biological enzymatic conversion is very suitable for the application in food field.
出处
《食品与机械》
CSCD
北大核心
2012年第5期34-38,共5页
Food and Machinery
关键词
Γ-氨基丁酸
发芽绿豆
生物转化
谷氨酸脱羧酶
γ-aminobutyric acid（GABA）
germinated mung bean
bioconversion
glutamic acid decarboxylase（GAD）
