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当前位置: 首页 > 文章 > 南瓜籽发芽富集γ-氨基丁酸的培养条件优化 中国果菜 2019,39 (5) 36-41
Position: Home > Articles > Optimization of Culture Conditions for γ-aminobutyric Acid Accumulation by Germination of Pumpkin Seed China Fruit Vegetable 2019,39 (5) 36-41

南瓜籽发芽富集γ-氨基丁酸的培养条件优化

作  者：
白青云;陈敏嫣;张化贤;赵立
单  位：
淮阴工学院生命科学与食品工程学院
关键词：
南瓜籽;γ-氨基丁酸;富集;发芽;培养条件优化
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.Box-Behnken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,CaCl2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.
译  名：
Optimization of Culture Conditions for γ-aminobutyric Acid Accumulation by Germination of Pumpkin Seed
作  者：
BAI Qing-yun;CHEN Min-yan;ZHANG Hua-xian;ZHAO Li;School of Life Science and Food Engineering, Huaiyin Institute of Technology;
关键词：
Pumpkin seed;;γ-amino butyric acid;;accumulation;;germination;;culture conditions optimization
摘  要：
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.

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