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以浸渍处理的pH、温度以及谷氨酸钠(MSG)体积浓度为考察因素,γ-氨基丁酸(γ-aminobutyric acid,简称GABA)含量为响应指标,在单因素实验的基础上,进行3因素3水平的中心复合设计,并采用响应面分析法优化浸渍处理马铃薯富集GABA的工艺。得出最佳浸渍条件为:pH为5.5、处理温度为33.3℃、MSG的体积浓度为12mg/mL,处理后马铃薯中GABA的富集量可达到0.929mg/g鲜重,是处理前马铃薯中GABA含量0.357mg/g鲜重的将近3倍。
Based on single factor experiments, the pH and temperature of immersion treatment and the volume concentration of glutamate (MSG) were taken as the investigation factors and the content of γ-aminobutyric acid (GABA) Factor 3 level center composite design, and response surface analysis method to optimize the impregnation of potato GABA enrichment process. The optimum conditions for the impregnation were as follows: the pH was 5.5, the temperature was 33.3 ℃, the volume concentration of MSG was 12mg / mL, the concentration of GABA in the treated potato could reach 0.929mg / g fresh weight, GABA content of 0.357mg / g fresh weight nearly 3 times.