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投稿时间：2015-04-27
投稿时间：2015-04-27
中文摘要: 采用单因素和响应面试验研究超声波对发芽糙米中GABA含量的影响，结果表明：超声波辅助处理对发芽糙米富集GABA的最佳处理条件为pH6.0、温度40℃、在发芽17 h时进行超声波处理，超声波处理时长16 min、超声频率30kHz，此条件下发芽糙米中得到的GABA含量平均值为77.56mg/100g；影响因素按大小顺序为超声波处理时长、超声波处理时刻、超声波处理频率。利用响应面法得到GABA含量的数学模型的理论值是77.91 mg/100 g，实测值与模型基本相符，模型可靠。
Abstract:One-factor-at-a-time and response surface methodology（RSM）was used to study the effect on the content of GABA given by the ultrasonic.The result showed that the best condition is that when the brown rice was treated by the 30 kHz ultrasonic which was maintained around pH6 at 40℃after 17-hour germination.The above conditions displayed different effects as the following order：ultrasonic assisted extraction lasting time，extraction time，extraction frequency.The average content of GABA was 77.56 mg/100 g which correspond to the model and the model was reliable.
文章编号：201611009 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHANG Yi，ZHAO Ting-ting，ZHAO Bing-han，WANG Ce，PAN Zhuo，WANG Xin* | College of Agriculture and Biology Engineering，Jilin University，Changchun 130025，Jilin，China |
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