摘要
采用5种胁迫处理方式(超声、冷冻、水浸、真空、紫外)协同裸燕麦萌芽,探究胁迫处理对裸燕麦萌芽富集GABA的影响规律。结果表明:经超声、冷冻、水浸、真空、紫外线照射等胁迫处理,可显著提高裸燕麦的GABA含量,并未对其蛋白、脂肪含量产生负面影响;超声处理10~30 min,裸燕麦籽粒的GABA含量均显著高于对照组;冷冻组处理1 h时,样品中GABA含量最高;在水浸、真空、紫外组中, GABA富集量呈现先升高后下降的趋势,适宜的处理时间均为1~2 h,对比水浸和真空处理,低氧环境可比缺氧环境更适宜裸燕麦萌芽富集GABA。
Five stress treatments(ultrasonic, freezing, water immersion, vacuum and UV) were used to cooperate with naked oat germination to explore the effect of stress treatment on GABA enrichment in naked oat germination. The results showed that the GABA content of naked oat could be significantly increased by ultrasonic, freezing, water immersion, vacuum and ultraviolet irradiation, and the protein and fat content of naked oat had no change. The GABA content of naked oat grains was significantly higher than that of control group after 10-30 min ultrasonic treatment. The highest GABA content in the samples was found at 1 h at the freezing group. In the water immersion, vacuum and ultraviolet groups, GABA enrichment showed a trend of first increase and then decrease, and the appropriate treatment time was 1-2 h. Compared with the water immersion and vacuum treatment, the low oxygen environment was more suitable for GABA enrichment in naked oat germination than the anoxic environment.
作者
费亚男
刘艳香
王炜清
刘明
韩冰
邢志强
FEI Yanan;LIU Yanxiang;WANG Weiqing;LIU Ming;HAN Bing;XING Zhiqiang(Jiahe Food Industry Co.,Ltd.,Suzhou 215200;Academy of National Food and Strategic Reserves Administration,Beijing 100037)
出处
《食品工业》
CAS
2024年第5期32-36,共5页
The Food Industry
基金
国家重点研发计划项目资助(2022YFF1100503)。
