| 何林阳,杨 杨,陈凤莲,边 鑫,范 婧,王 冰,刘琳琳,王媛媛,王梦桔,张 娜.响应面法优化发芽糙米生物活性物质提取工艺[J].食品安全质量检测学报,2022,13(1):199-207 |
| 响应面法优化发芽糙米生物活性物质提取工艺 |
| Optimization of extraction process of bioactive substances from germinated brown rice by response surface methodology |
| 投稿时间：2021-08-20 修订日期：2022-01-03 |
| DOI： |
| 中文关键词: 发芽糙米 响应面法 γ-氨基丁酸 总酚化合物 谷胱甘肽 |
| 英文关键词:germinated brown rice response surface method γ-aminobutyric acid total phenolic compound glutathione |
| 基金项目:黑龙江省科技重大专项(2019ZX08B02)、国家自然科学基金项目(32072258)、中央财政支持地方高校发展专项资金优秀青年人才支持计划项目、哈尔滨商业大学“青年创新人才”支持计划项目(2019CX06) |
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| Author | Institution |
| HE Lin-Yang | College of Food Science and Engineering, Harbin University of Commerce |
| YANG Yang | College of Food Science and Engineering, Harbin University of Commerce |
| CHEN Feng-Lian | College of Food Science and Engineering, Harbin University of Commerce |
| BIAN Xin | College of Food Science and Engineering, Harbin University of Commerce |
| FAN Jing | College of Food Science and Engineering, Harbin University of Commerce |
| WANG Bing | College of Food Science and Engineering, Harbin University of Commerce |
| LIU Lin-Lin | College of Food Science and Engineering, Harbin University of Commerce |
| WANG Yuan-Yuan | College of Food Science and Engineering, Harbin University of Commerce |
| WANG Meng-Ju | College of Food Science and Engineering, Harbin University of Commerce |
| ZHANG Na | College of Food Science and Engineering, Harbin University of Commerce |
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| 中文摘要: |
| 目的 优化发芽糙米的工艺条件, 提高糙米中生物活性物质的含量。方法 利用响应面法优化糙米发芽过程中的温度、时间和湿度, 以最大程度地提高γ-氨基丁酸(γ-aminobutyric acid, GABA)、总酚化合物(total phenolic compound, TPC)和谷胱甘肽(glutathione, GSH)的含量。结果 最适的发芽温度、时间、湿度分别为20 ℃、14.2 h和80%, 同时GABA、TPC和GSH的含量相较于未发芽糙米分别增加了1.83、2.10、1.13倍。结论 优化后的条件下, 营养物质含量得到提高。研究结果可为发芽糙米的工业化生产提供一定的理论基础。 |
| 英文摘要: |
| Objective To optimize the technological conditions of germinated brown rice and enrich the bioactive substances in brown rice. Methods Response surface methodology was used to optimize the temperature, time and humidity in the germination process of brown rice to maximize enrichment the content of γ-aminobutyric acid (GABA), total phenolic compound (TPC) and glutathione (GSH). Results The optimum germination temperature, time and humidity was 20 ℃, 14.2 h and 80%, respectively. At the same time, the content of GABA, TPC and GSH increased by 1.83, 2.10 and 1.13 times compared with non germinated brown rice, respectively. Conclusion Under the optimized conditions, nutrients are enriched. The research results can provide a theoretical basis for the industrial production of germinated brown rice. |
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