摘要
采用浸渍处理方法,对鲜切南瓜富集γ-氨基丁酸(γ-aminobutyric acid, GABA)的工艺和浸渍液组分进行研究。在单因素试验的基础上,通过正交试验优化了鲜切南瓜富集GABA的工艺条件,采用响应面试验设计对影响鲜切南瓜GABA富集的浸渍液组分进行了优化。结果得出,鲜切南瓜富集GABA的最佳工艺为浸渍时间4 h、浸渍温度40℃、浸渍液pH 5.8。极差分析表明,浸渍温度是最主要的影响因素,浸渍时间次之,最后是浸渍液pH。在最佳浸渍工艺下,鲜切南瓜中GABA的含量为0.291 mg/g,是原料中GABA含量的5.43倍;Box-Behnken设计优化的最优浸渍液组分为CaCl2浓度3.35 mmol/L、谷氨酸钠(MSG)质量浓度10.24 mg/mL和VB6浓度0.37 mmol/mL,在此条件下鲜切南瓜中GABA含量为0.569 mg/g,是原料的10.62倍,说明浸渍液中添加了外源物质能显著提高鲜切南瓜中GABA含量。方差分析表明,所建的回归模型显著,能很好地预测鲜切南瓜中GABA含量的变化。
The processes and dipping solution components of γ-aminobutyric acid(GABA) accumulation in fresh-cut pumpkin using dipping treatment were researched in this paper. Firstly, the processes of GABA accumulation in fresh-cut pumpkin were optimized using orthogonal experimental design;subsequently, the optimal dipping solution components on GABA accumulation of fresh-cut pumpkin were investigated using response surface design. The results showed that the optimum processes of GABA accumulation in fresh-cut pumpkin were dipping time 4 h, dipping temperature 40 ℃, and pH of dipping solutions 5.8. Range analysis indicated that temperature was the most important influence factor, followed by time;The pH of dipping solutions was the last. Under these conditions, the accumulation of GABA in fresh-cut pumpkin was 0.291 mg/g, which was 5.43 times of material. Box-Behnken experimental design results displayed the optimum compositions of dipping solution were CaCl2 concentration 3.35 mmol/L, MSG concentration 10.24 mg/mL, and VB6 concentration 0.37 mmol/m L. Under these conditions, the highest GABA content of fresh-cut pumpkin was 0.569 mg/g, 10.62-fold of material. It indicated that adding exogenous substances in dipping solution significantly increased GABA content of fresh-cut pumpkin. Analysis of variance indicated that the regression model was significant, could forecast the changes of GABA accumulation in fresh-cut pumpkin excellently.
作者
白青云
赵立
刘明亚
BAI Qingyun;ZHAO Li;LIU Mingya(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai’an 223003)
出处
《食品工业》
CAS
北大核心
2020年第5期48-52,共5页
The Food Industry
基金
江苏省高等学校大学生实践创新训练计划项目(项目编号201711049014X)。
关键词
鲜切南瓜
Γ-氨基丁酸
浸渍
富集工艺
优化
fresh-cut pumpkin
γ-aminobutyric acid
dipping
accumulation processing
optimization
