| 摘要: |
| 【目的】研究超声波提取发芽糙米中γ-氨基丁酸的最优工艺，为进一步开发发芽糙米资源提供依据。【方法】以γ-氨基丁酸提取量为指标，在超声波辅助提取发芽糙米γ 氨基丁酸单因素试验的基础上，选取超声时间、超声功率、超声温度3个因素，采用Box-Behnken响应面试验对γ-氨基丁酸提取工艺进行优化，并对发芽糙米γ-氨基丁酸提取量的二次回归模型进行分析。【结果】单因素试验结果表明，γ-氨基丁酸提取量均随着磺基水杨酸体积分数、浸提时间、超声功率、超声时间、超声温度的增加，呈先增大后减小趋势。超声波提取发芽糙米γ-氨基丁酸的最佳工艺为：超声时间15 min、超声功率245 W、超声温度51 ℃，在该条件下γ-氨基丁酸提取量为（0.765±0.02） mg/g，较单因素试验中γ-氨基丁酸最高提取量有明显的提高。【结论】得到了超声波提取发芽糙米γ-氨基丁酸的最佳工艺，且实际提取量与理论提取量接近。 |
| 关键词: 发芽糙米 γ-氨基丁酸 超声波 Box-Behnken 响应面法 |
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| 基金项目:吉林省科技发展项目(2011026) |
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| Optimization of ultrasound assisted extraction of γ-aminobutyric acid from germinated brown rice |
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LIU Zhen-chun,XU Yi-bo,SUN Jiang,et al
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| Abstract: |
| 【Objective】Ultrasonic extraction process of γ-aminobutyric acid from germinated brown rice was optimized to provide basis for further development of germinated brown rice resources.【Method】Using γ-aminobutyric acid extraction as index,three factors including time,power and temperature were selected based on single factor test of the ultrasonic assisted extraction of γ-aminobutyric acid from germinated brown rice.Then Box-Behnken response surface was used for process optimization,and γ-aminobutyric acid extraction from germinated brown rice was analyzed using quadratic regression model.【Result】Based on single factor test,while γ-aminobutyric acid extraction increased firstly and dropped subsequently with the increase of sulfosalicylic acid,extraction time,ultrasonic power,ultrasonic time,and ultrasonic temperature.The optimum ultrasonic extraction process was:ultrasonic time 15 min,ultrasonic power 245 W,and ultrasonic temperature 51 ℃,under which γ-aminobutyric acid extraction amount was(0.765±0.02) mg/g,significantly higher than that of single factor extraction.【Conclusion】Ultrasonic extraction of γ-aminobutyric acid from germinated brown rice was optimized,and the actual extraction amount was similar to the theoretical amount. |
| Key words: germinated brown rice γ-aminobutyic acid ultrasonic Box-Behnken response surface |
