南瓜籽发芽富集γ-氨基丁酸的培养条件优化
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摘要
采用发芽的方法,对南瓜籽富集γ-氨基丁酸(γ-amino butyric acid,GABA)的培养工艺和培养液组分进行优化研究。首先通过正交试验优化了南瓜籽富集GABA的培养工艺,接着采用响应面的Box-Behnken试验设计对影响南瓜籽中GABA富集的培养液组分进行了优化。结果表明,发芽促进了南瓜籽中GABA的富集,正交试验得出的最佳培养工艺为培养温度32℃、培养时间60 h、培养液pH5.2;在此培养条件下,南瓜籽中GABA的富集量为0.245 mg/g,是原料中GABA含量的3.50倍。极差分析表明,培养液pH是最主要的影响因素,培养温度次之,最后是培养时间。BoxBehnken设计优化的最优培养液组分为CaCl25.03 mmol/L、谷氨酸钠(MSG)7.46 mg/mL和VB60.28 mmol/mL,在此条件下南瓜籽中GABA含量为0.361 mg/g,是原料的5.18倍,说明优化后的添加物能显著提高南瓜籽中GABA含量。方差分析结果表明,Ca Cl2和VB6显著影响南瓜籽中GABA富集量,CaCl2和MSG的交互作用也显著影响GABA含量。
The culture processes and culture solution components of γ-aminobutyric acid(GABA) accumulation in pumpkin seed using germinating method were researched in this paper. Firstly, the culture processes of GABA accumulation in pumpkin seed were optimized using orthogonal experimental design; subsequently, the optimal culture solution components on GABA accumulation of pumpkin seed were investigated using Box-Behnken design. The results showed that germinating promote GABA accumulation of pumpkin seed. The optimum culture processes of pumpkin seed GABA accumulation were culture temperature 32 ℃, time 60 h,and pH of culture solutions 5.2. In these conditions, the accumulation of GABA in pumpkin seed was 0.245 mg/g, which was 3.50 times of material. Range analysis indicated that pH was the most important influence factor, temperature came second, and the last was culture time. Box-Behnken experimental design results displayed the optimum compositions of culture solution were CaCl25.03 mmol/L, MSG 7.46 mg/mL, and VB60.28 mmol/mL. In these conditions, the highest GABA content of pumpkin seed was 0.361 mg/g, 5.18 times of material. The optimized culture solution compositions significantly increased GABA content of pumpkin seed.Analysis of variance indicated that CaCl_2 and VB6 had significantly effects on GABA accumulation of pumpkin seed, and the interaction effects between CaCl_2 and MSG was also significant on GABA accumulation.
The culture processes and culture solution components of γ-aminobutyric acid(GABA) accumulation in pumpkin seed using germinating method were researched in this paper. Firstly, the culture processes of GABA accumulation in pumpkin seed were optimized using orthogonal experimental design; subsequently, the optimal culture solution components on GABA accumulation of pumpkin seed were investigated using Box-Behnken design. The results showed that germinating promote GABA accumulation of pumpkin seed. The optimum culture processes of pumpkin seed GABA accumulation were culture temperature 32 ℃, time 60 h,and pH of culture solutions 5.2. In these conditions, the accumulation of GABA in pumpkin seed was 0.245 mg/g, which was 3.50 times of material. Range analysis indicated that pH was the most important influence factor, temperature came second, and the last was culture time. Box-Behnken experimental design results displayed the optimum compositions of culture solution were CaCl25.03 mmol/L, MSG 7.46 mg/mL, and VB60.28 mmol/mL. In these conditions, the highest GABA content of pumpkin seed was 0.361 mg/g, 5.18 times of material. The optimized culture solution compositions significantly increased GABA content of pumpkin seed.Analysis of variance indicated that CaCl_2 and VB6 had significantly effects on GABA accumulation of pumpkin seed, and the interaction effects between CaCl_2 and MSG was also significant on GABA accumulation.
引文
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[3]苗颖,马莺.大豆发芽过程中营养成分变化[J].粮食与油脂,2005,(5):29-30.
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[6]杨润强,王淑芳,顾振新.低氧胁迫下大豆发芽富集γ-氨基丁酸品种筛选及培养条件优化[J].食品科学,2014,35(21):159-163.
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[8]陈惠,杨润强,韩永斌,等.发芽蚕豆富集γ-氨基丁酸的培养液组分优化[J].中国粮油学报,2011,26(11):27-31.
[9]石波.一种新型功能性食品-发芽糙米[J].食品工业科技2003,24(3):84-85.
[10]柳艳霞,刘兴华,汤高奇.籽用南瓜籽的营养与籽油的特性分析[J].食品工业科技,2005,26(5):157-161.
[11]翟爱华,张洪微,赵明玉.发芽提高南瓜籽油提取率和亚油酸含量的研究[J].中国农学通报,2008,24(1):98-103.
[12]白青云,陈迁迁,严煌倩,等.低氧通气处理马铃薯富集γ-氨基丁酸的培养条件优化[J].食品工业科技,2015,36(7)241-245.
[13]Okada T,Sugishita T,Murakami T,et al.Effect of the defatted rice germ enriched with GABA for sleeplessness,depression,autonomic disorder by oral administration[J].Nippon Shokuhin Kagaku Kaishi,2000,47:596-603.
[14]Snedden WA.,Arazi T,Fromm H,et al.Calcium/Calmodulin activation of soybean glutamate decarboxylase[J].Plant Physiology,1995,108:543-549.
[15]Scott-Taggert CP,Cauwenberghe ORV,Mclean MD.Regulation ofγ-aminobutyric acid synthesis in situ by glutamate availability[J].Plant Physiology,1999,106:363-369.
[2]范三红,毛强强,王亚云,等.正交试验优化南瓜籽发芽工艺及亚油酸与其他主要营养成分分析[J].食品科学,201334(14):259-262.
[3]苗颖,马莺.大豆发芽过程中营养成分变化[J].粮食与油脂,2005,(5):29-30.
[4]徐茂军.不同品种发芽大豆中异黄酮含量变化的比较研究[J].营养学报,2002,24(4):444-446.
[5]郭元新.盐和低氧胁迫下发芽大豆γ-氨基丁酸富集与调控机理研究[D].南京:南京农业大学,2011.
[6]杨润强,王淑芳,顾振新.低氧胁迫下大豆发芽富集γ-氨基丁酸品种筛选及培养条件优化[J].食品科学,2014,35(21):159-163.
[7]白青云.低氧胁迫和盐胁迫下发芽粟谷γ-氨基丁酸富集机理及抗氧化性研究[D].南京:南京农业大学,2009.
[8]陈惠,杨润强,韩永斌,等.发芽蚕豆富集γ-氨基丁酸的培养液组分优化[J].中国粮油学报,2011,26(11):27-31.
[9]石波.一种新型功能性食品-发芽糙米[J].食品工业科技2003,24(3):84-85.
[10]柳艳霞,刘兴华,汤高奇.籽用南瓜籽的营养与籽油的特性分析[J].食品工业科技,2005,26(5):157-161.
[11]翟爱华,张洪微,赵明玉.发芽提高南瓜籽油提取率和亚油酸含量的研究[J].中国农学通报,2008,24(1):98-103.
[12]白青云,陈迁迁,严煌倩,等.低氧通气处理马铃薯富集γ-氨基丁酸的培养条件优化[J].食品工业科技,2015,36(7)241-245.
[13]Okada T,Sugishita T,Murakami T,et al.Effect of the defatted rice germ enriched with GABA for sleeplessness,depression,autonomic disorder by oral administration[J].Nippon Shokuhin Kagaku Kaishi,2000,47:596-603.
[14]Snedden WA.,Arazi T,Fromm H,et al.Calcium/Calmodulin activation of soybean glutamate decarboxylase[J].Plant Physiology,1995,108:543-549.
[15]Scott-Taggert CP,Cauwenberghe ORV,Mclean MD.Regulation ofγ-aminobutyric acid synthesis in situ by glutamate availability[J].Plant Physiology,1999,106:363-369.