食品与发酵工业2011，Vol.37Issue(6)：51-55,5.
发芽过程中大豆生理活性和GABA等物质含量变化及相关性研究
Study on the Changes and Correlation of Physiological Activities,γ-aminobutyric Acid and Other Essential Substances in Germinating Soybean
摘要
Abstract
The changes and correlation of physiological activities,γ-aminobutyric acid（GABA） and other essential substances in germinating soybean in germinating soybean were investigated in this study.It is indicated from the result that with the increase of culture temperature and time,the shoot growth and respiration rate of the germinating soybean are enhanced,the contents of soluble sugar decrease and the content of reducing sugar,soluble protein,free amino acids and GABA increased.The content of dry matter presented the downward trend along with culture time.Correlation analysis revealed,on the one hand,that the GABA accumulation has a significant positive correlation（P0.01） with sprout length（r=0.888）,respiratory rate（r=0.917）,soluble protein（r=0.878）,free amino acid（r=0.943）,on the other hand,has a negative correlation with content of dry matter（r=–0.915）.By comprehensive consideration of quality and GABA accumulation of germinated soybean,the suitable germinating condition for high GABA germinated soybean was dark culture for 5 d at 30 °C.关键词
豆芽/生理活性/γ-氨基丁酸（GABA）/相关性Key words
germinated soybean/physiological activities/γ-aminobutyric acid（GABA）/correlation分类
轻工纺织引用本文复制引用
郭元新,宋玉,杨润强,陈惠,顾振新..发芽过程中大豆生理活性和GABA等物质含量变化及相关性研究[J].食品与发酵工业,2011,37(6):51-55,5.基金项目
国家自然科学基金 （）
中央高校基本科研业务费专项基金 （）
