CN115299566A - Preparation method of germinated glutinous rice with high gamma-aminobutyric acid content - Google Patents
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Abstract
A preparation method of germinated glutinous rice with high gamma-aminobutyric acid content comprises the following steps: step 1: and (3) sterilizing the cleaned rough glutinous rice: step 2: soaking the sterilized coarse glutinous rice in water; and step 3: placing the soaked coarse glutinous rice in a soaking solution, and then carrying out germination treatment for 3-24h under the ultrasonic condition; and 4, step 4: and (4) drying the coarse glutinous rice obtained in the step (3) to obtain the germinated glutinous rice with high content of gamma-aminobutyric acid. The activity of the gamma-aminobutyric acid related enzyme produced by the coarse glutinous rice is improved by integrating the low-frequency ultrasonic and salt stress synergistic treatment technology; and the germination process is accurately controlled in the germination stage, the metabolism of nutrient substances is reduced, and the subsequent processing quality of the fine glutinous rice is ensured.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and relates to a preparation method of germinated glutinous rice with high gamma-aminobutyric acid content.
Background
Glutinous rice is a kind of high viscosity soft rice, and is rich in starch, lipids, protein, minerals, high dietary fiber, vitamins and other nutrients, so that it can make important contribution to human energy supplement. In the glutinous rice processing industry, brown rice is milled to remove rice hulls and aleurone layers to obtain polished rice. With the improvement of living standard and the increasing demand of functional and nutritional foods, scientists have conducted many bioaugmentation studies to further improve the nutritional value of glutinous rice by mutating genes or improving planting conditions. Therefore, in order to accelerate the bio-strengthening speed in the processing process of the coarse glutinous rice, a suitable processing strategy is urgently sought in practice.
Gamma-aminobutyric acid (GABA) is a non-protein amino acid having a four-carbon structure and is widely present in animals and plants. To date, it has been found that gaba acts as an important inhibitory neurotransmitter in the nervous system, since gaba enters the nervous system, inhibiting glutamate release, resulting in a protective inhibitory state of the postsynaptic neurons. In addition, based on pharmacological exploration, the fact that the improvement of the memory and the spatial cognitive function by the gamma-aminobutyric acid can prevent the occurrence of the Alzheimer disease, can protect hypothyroidism and can relieve cardiovascular diseases is proved. The in vivo synthesis ability of gamma-aminobutyric acid deteriorates with age, so that it is of great significance to add food having a high content of gamma-aminobutyric acid to the diet of the elderly.
Japanese researchers in 1994 found that the GABA content of the brown rice is increased sharply after the brown rice is soaked in water, and the phenomenon is particularly obvious in the germination process of the brown rice. Under the action of certain moisture and temperature, the brown rice can germinate to cause GABA accumulation, and the accumulation rate and the accumulation amount have a large relation with the germination conditions. Through literature search, the current Zhengzhou industrial university Showa Yongzhou university treatise on the influence rule of germination on the characteristics of the glutinous brown rice starch and the application of the germination in the glutinous rice dumpling product reports that the GABA content is the highest when the glutinous brown rice is soaked in water for germination for 36 hours, the GABA content is increased by 2 times compared with an untreated group, and the germination rate is 61.2 percent. The germination temperature is 30 ℃ (the most suitable temperature for metabolic enzyme in embryo bud), and the germination rates of 12h and 24h are 21.17% and 53.34%, respectively. The germinated brown rice is reported in many studies, generally at 30 ℃, the germination rate is required to be more than 85%, the gamma-aminobutyric acid can be well enriched, the maximum is about 3 times, and the soaking time is about 48-72 hours.
Research shows that exogenous Ca 2+ Shows dual effects on brown rice growth in the aerobic soaking germination process, 0.5 and 2.5mM of Ca 2+ The treatment accelerates the growth of brown rice, and 10mM of Ca 2+ Inhibiting the growth thereof; the three treatments can enhance the respiratory intensity of the germinated brown rice, improve the GABA content and inhibit Glu accumulation, and the higher the concentration is, the more obvious the effect is; but had no significant effect on soluble protein, free amino acid, starch and reducing sugar content. Recently, studies on the influence of ultrasonic treatment on the germination of brown rice have been preliminarily reported, and studies have shown that low-intensity ultrasonic waves have the effects of improving enzyme activity, promoting cell growth and biosynthesis. The Jilin university applies ultrasonic treatment to different stages of germination, the optimal ultrasonic treatment mode is to perform the germination for 16 hours, the treatment frequency is 30kHz, and the treatment time is 15min, and the document reports that the gamma-aminobutyric acid is enriched by about 2 times. And most of the existing ultrasonic treatment is to soak and germinate firstly and then ultrasonically treat and enrich metabolites for a short time, and reports that intermittent temperature control long-time ultrasonic auxiliary treatment (ultrasonic always continues and is a subdivision point for distinguishing previous researches) do not exist.
At present, no research report about enrichment of gamma-aminobutyric acid in germinated glutinous rice is available. The existing methods for improving gamma-aminobutyric acid are all related to brown rice, and have the following problems: 1. the brown rice has low sensory acceptability due to germination; 2. and the brown rice has reduced nutrient substances due to germination; 3. the possibility of the coarse brown rice after germination is reduced for further processing. Therefore, there is a need for a method for preparing glutinous rice having a low germination rate and a high gamma-aminobutyric acid content.
Disclosure of Invention
The invention aims to provide a preparation method of germinated glutinous rice with high gamma-aminobutyric acid content.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of germinated glutinous rice with high gamma-aminobutyric acid content comprises the following steps:
step 1: sterilization
And (3) sterilizing the cleaned rough glutinous rice:
step 2: soaking
Soaking the sterilized coarse glutinous rice in water;
and step 3: germination
Placing the soaked coarse glutinous rice in a soaking solution, and then carrying out germination treatment for 3-24h under the ultrasonic condition;
and 4, step 4: and (4) drying the coarse glutinous rice obtained in the step (3) to obtain the germinated glutinous rice with high content of gamma-aminobutyric acid.
The preferable technical scheme is as follows: in the step 1, sodium hypochlorite solution with the mass fraction of 0.05-0.15% is used for sterilization.
The preferable technical scheme is as follows: in step 2, soaking in distilled water for 0.4-1 hr.
The preferable technical scheme is as follows: in the step 3, the soak solution is a saline citrate buffer solution with the pH value of 4.9, the salt is calcium chloride, and the mass fraction is 0.5-8%.
The preferable technical scheme is as follows: the mass fraction of calcium chloride is 2%.
The preferable technical scheme is as follows: in step 3, the process conditions of ultrasonic treatment are as follows: the ultrasonic frequency is: treating at 28kHz, power range of 30-50W and temperature of 28-32 deg.C for 3-9h, and replacing soaking solution every 5-7 h.
The preferable technical scheme is as follows: the ultrasonic power is 30W, and the ultrasonic germination treatment is carried out for 9h.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
the activity of the gamma-aminobutyric acid related enzyme produced by the coarse glutinous rice is improved by integrating the low-frequency ultrasonic and salt stress synergistic treatment technology; and the germination process and the nutrient metabolism are accurately controlled, and the subsequent processing quality of the fine glutinous rice is ensured.
Drawings
FIG. 1 is a process flow diagram of the present invention.
FIG. 2 is a diagram of the appearance of germinated glutinous rice (a macroscopic glutinous rice diagram with a treatment time of 0-24h and the influence of different powers on the microscopic appearance at 24 h).
FIG. 3 is a graph showing the morphology of glutinous rice of comparative example 1 with respect to germination time (pH 4.9 of the soaking solution, no calcium ion, no ultrasonic assistance).
FIG. 4 is a graph showing the morphology of glutinous rice according to comparative example 2 with different calcium ion concentrations (pH of the soaking solution is 4.9, without ultrasonic assistance).
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1-3. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are for illustrative purposes only and are not intended to limit the scope of the present invention. The following examples are provided for a better understanding of the present invention, and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The experimental materials used in the following examples were all purchased from a conventional biochemical laboratory unless otherwise specified.
The germination rate detection method comprises the following steps:
germination rate was calculated according to international seed test rules (2022). 50 pieces of glutinous rice were randomly sampled at a time and expressed as an average germination rate.
R＝G/T×100％；
Wherein R represents the germination percentage (%), G represents the number of rice plants having a shoot length of more than 1mm, and T represents the total number of selected rice plants.
GC-MS analysis of GABA and metabolites:
100mg of sample (dry basis) was vortexed with 800. Mu.L of extraction solvent (methanol: acetonitrile: water = 4.5. 50 μ L of methoxyamine hydrochloride solution (20 mg/L methoxyamine pyridine hydrochloride solution) was mixed with the dried supernatant, reacted at 70 ℃ for 1h, and then the above prepared solution was kept with 200 μ L of BSTFA/TMCS (99% bis (trimethylsilyl) trifluoroacetamide +1% chlorotrimethylsilane) (v/v) at 70 ℃ for 30 min. The reaction solution was filtered through an organic phase filter (0.45 μm pore size) for analysis. During GC, samples were separated by means of a DB-5MS capillary column (30 m.times.0.25mm I.D.. Times.0.25 μm thickness, agilent J & W Scientific Inc.) with a gas chromatography system (Agilent 7890A, agilent, santa Clara, USA) with an initial temperature of 40 ℃ for 1 minute, and then the oven temperature was increased to 300 ℃ at a rate of ℃/minute and held for 2 minutes. Helium was used as a carrier gas at a flow rate of 1mL/min, an inlet temperature of 250 deg.C, an inlet aliquot of 1 μ L, and a solvent excision time of 10min (Ding, yang et al 2016). The metabolites were analyzed using a 5975C MS detector (Agilent, santa Clara, USA). The ion source temperature for mass spectrometer analysis was 230 ℃, the transmission line temperature was 300 ℃, and the quadrupole rod temperature was 150 ℃. The MS was set in an Electron Impact (EI) power supply of 70eV and the data acquisition mode was Selective Ion Monitoring (SIM). Spectra of mass spectral peaks were analyzed by AMDIS software 2.71 (NIST, MD, USA) for deconvolution of data, peak identification. To allow comparison between samples, all data were normalized to internal standards in each chromatogram. Instrument variability was within standard acceptable limits (5%).
Example 1: preparation method of germinated glutinous rice with high gamma-aminobutyric acid content
The present embodiment provides an enrichment and preparation method of germinated brown glutinous rice with high content of gamma-aminobutyric acid, which is described in the following steps:
taking 1kg of coarse glutinous rice, removing dust and impurities from the coarse glutinous rice, and cleaning the coarse glutinous rice with deionized water to obtain clean and full coarse glutinous rice;
and (3) degerming: cleaning the obtained coarse glutinous rice in 0.1% sodium hypochlorite solution for 5min for sterilization, and cleaning twice with deionized water;
soaking: . Soaking clean coarse rice in distilled water for 0.5 hr.
Ultrasonic germination: soaking clean glutinous rice with brown rice in citrate buffer solution (100mM, pH = 4.9) containing 2% calcium chloride, and soaking in ultrasonic equipment with power of 30w for germination for 9h, with frequency of 28kHz and germination temperature of 30 + -2 deg.C, and the time period of 5min pulse on and 20min pulse off can be controlled by monitoring box.
Drying the obtained germinated glutinous rice to obtain the germinated glutinous rice with high content of gamma-aminobutyric acid.
The test shows that the water content of the germinated sticky rice is 25.3%, the germination is less than 1mm, and compared with the untreated group, the content of starch is reduced by 2-3%, the content of protein is reduced by 3%, the content of polyphenol is reduced by 13.7%, and the content of gamma-aminobutyric acid is improved by 229%, which is 3.29 times of that of the untreated group.
Example 2: preparation method of germinated glutinous rice with high gamma-aminobutyric acid content
The present embodiment provides an enrichment and preparation method of germinated brown glutinous rice with high content of gamma-aminobutyric acid, which is described in the following steps:
taking 1kg of coarse glutinous rice, removing dust and impurities from the coarse glutinous rice, and cleaning the coarse glutinous rice with deionized water to obtain clean and full coarse glutinous rice;
and (3) degerming: cleaning the obtained coarse glutinous rice in 0.1% sodium hypochlorite solution for 5min for sterilization, and cleaning twice with deionized water;
soaking: soaking clean coarse rice in distilled water for 0.8 hr.
Ultrasonic germination: clean glutinous unpolished rice was soaked in a citrate buffer (100mM, pH = 4.9) containing 2% calcium chloride and treated in an ultrasonic device having a power of 50w for 6 hours. The frequency is 28kHz, and the germination temperature is 30 +/-2 ℃; the monitoring box can control the time period of 5min pulse on and 20min pulse off.
Drying the obtained germinated brown glutinous rice to obtain the germinated brown glutinous rice.
Drying the obtained germinated glutinous rice to obtain the germinated glutinous rice with high content of gamma-aminobutyric acid.
The test shows that the water content of the germinated sticky rice is 24.9%, the germination is less than 1mm, and compared with the untreated group, the content of starch is reduced by 2-4%, the content of protein is reduced by 3.6%, the content of polyphenol is reduced by 35.5%, and the content of gamma-aminobutyric acid is improved by 98.3%, which is 1.98 times of that of the untreated group.
TABLE 1 influence of ultrasound in conjunction with salt stress treatment on the quality of germinated brown glutinous rice
Comparative example 1:
essentially the same procedure as in example 1, except that step 4 was carried out without the addition of calcium chloride salt and without sonication. The influence of the test duration on the coarse glutinous rice is tested, when the glutinous rice is in a germinating state for 9 hours, the water content is 22 percent, the bud length is less than 1mm, compared with an untreated group, the starch content is reduced by 1.5 to 2.5 percent, the protein content is reduced by 4.5 percent, the polyphenol content is reduced by 25 percent, and the gamma-aminobutyric acid content is improved by 2.9 percent, which is 1.03 times of that of the untreated group.
TABLE 2 influence of different soaking times on the quality of germinated brown glutinous rice
| Time | Bud growth | Percentage of germination | Water content | Amylose starch | Amylopectin starch | Protein | Total phenols | GABA |
| (h) | (mm) | (％) | (％) | (％) | (％) | (％) | (mg/100g) | (mg/100g) |
| 0 (control) | 0 i | - | 8.6±0.22 | 4.21±0.03 | 89.45±0.22 | 6.67±0.02 | 46.97±0.12 | 4.16 |
| 3 | 0.17±0.02 | - | 14±0.22 | 4.14±0.03 | 89.63±0.1 | 6.60±0.03 | 44.03±0.15 | 4.20 |
| 6 | 0.29±0.02 | - | 19±0.20 | 4.18±0.02 | 89.00±0.20 | 6.46±0.02 | 40.91±0.13 | 4.25 |
| 9 | 0.51±0.03 | - | 22±0.19 | 4.29±0.03 | 87.96±0.12 | 6.37±0.02 | 35.23±0.22 | 4.28 |
| 12 | 0.78±0.02 | 28±0.22 | 24±0.28 | 4.32±0.04 | 87.28±0.21 | 6.22±0.04 | 32.95±0.23 | 4.34 |
| 24 | 1.24±0.03 | 60±0.37 | 29±0.28 | 4.04±0.03 | 85.98±0.15 | 6.18±0.06 | 32.39±0.25 | 4.41 |
| 36 | 1.96±0.03 | 95±0.35 | 32±0.32 | 3.81±0.06 | 83.54±0.17 | 5.75±0.09 | 28.62±0.22 | 4.53 |
| 48 | 2.36±0.03 | 97±0.33 | 33±0.32 | 3.54±0.14 | 81.81±0.13 | 5.50±0.12 | 33.82±0.19 | 4.69 |
| 72 | 3.82±0.04 | 97±0.21 | 36±0.33 | 3.21±0.12 | 78.95±0.12 | 4.80±0.20 | 39.36±0.28 | 4.92 |
| 96 | 7.00±0.07 | 97±0.20 | 36±0.28 | 2.62±0.13 | 72.90±0.12 | 3.14±0.13 | 47.15±0.37 | 5.11 |
Comparative example 2:
essentially the same procedure as in example 1, except that the calcium chloride salt addition of step 4 was carried out without sonication for 24h. The influence of the addition amount of calcium chloride salt on the coarse glutinous rice is tested, when the calcium chloride salt is 2%, the glutinous rice is in a germinating state, the water content of the glutinous rice is 29%, the bud length is less than 1mm, compared with an untreated group, the starch content is improved by 1.0-2.0%, the protein content is reduced by 2%, the polyphenol content is increased by 33%, and the gamma-aminobutyric acid content is improved by 78%, which is 1.78 times of that of the untreated group.
TABLE 3 influence of the amount of calcium chloride added on the quality of germinated Oryza Glutinosa
| c(CaCl 2 ) | Bud growth | Germination rate | Water content | Amylose starch | Amylopectin starch | Protein | Total phenols | GABA |
| (％,w/v) | (mm) | (％) | (％) | (％) | (％) | (％) | (mg/100g) | (mg/100g) |
| 0 | 1.24±0.22 | 60±0.41 | 29±0.04 | 4.04±0.02 | 85.98±0.11 | 5.87±0.02 | 32.39±0.03 | 4.16 |
| 0.5 | 1.18±0.21 | 54±0.35 | 29±0.03 | 3.95±0.02 | 86.23±0.15 | 5.85±0.02 | 33.71±0.11 | 5.64 |
| 1 | 0.87±0.23 | 40±0.22 | 29±0.03 | 3.92±0.01 | 86.58±0.13 | 5.81±0.01 | 36.20±0.24 | 6.29 |
| 2 | 0.54±0.17 | - | 29±0.04 | 4.08±0.04 | 87.33±0.09 | 5.73±0.03 | 43.18±0.33 | 7.33 |
| 4 | 0.33±0.16 | - | 29±0.02 | 4.12±0.03 | 88.82±0.03 | 5.88±0.04 | 39.77±0.15 | 5.61 |
| 8 | 0.25±0.18 | - | 29±0.03 | 4.12±0.02 | 88.97±0.04 | 6.01±0.03 | 35.91±0.03 | 5.65 |
In comparative experiments, table 2 studies the influence of citrate buffer solution soaking on the germination rate of unpolished glutinous rice. In comparative example 1, the pH of the soaking buffer solution is adjusted to be the most suitable pH4.9 of endogenous enzyme of the coarse glutinous rice, and the change of soaking time of 3, 6, 9, 12, 24, 36, 48, 72 and 96h is studied, and it is found that the germination rate of the coarse glutinous rice is related to the freshness of seeds and the integrity of germs, the used coarse glutinous rice has high germination rate, and excessive soaking germination can cause nutrient loss and harmful bacteria reproduction, so that the edible value of the glutinous rice is reduced. Considering the nutrient content, the 24h soaking is determined as the best.
In example 2 (table 3), calcium chloride (CaCl) was added to the soaking solution 2 ) The research on the influence of the calcium ion concentration on the enrichment regulation and control of the gamma-aminobutyric acid shows that the germination rate is along with CaCl 2 Increase and decrease of concentration, high concentration of CaCl 2 Causing the cells to lose water and the coarse glutinous rice loses germination viability. Ca 2+ The activity of glutamate decarboxylase is promoted, so that the conversion rate of glutamic acid to gamma-aminobutyric acid is increased, and therefore, the content of the gamma-aminobutyric acid is increased when the concentration of calcium chloride is 0-2.0%, and reaches a peak value of 7.33mg/100g when the concentration is 2.0%; when the concentration of calcium chloride is higher than 2.0%, the content of gamma-aminobutyric acid is continuously reduced because the concentration of calcium chloride is too high, the seeds reduce the enzymatic activity of the sticky rice in order to relieve salt stress, and induce the sticky rice to enter light dormancy.
In the embodiment, low-frequency ultrasound is coupled with salt stress for soaking for 24 hours, and the ultrasound is found to be beneficial to the improvement of the germination rate, which shows that the increase of the ultrasound frequency increases the energy of the ultrasound field in the liquid to provide energy for the germination of seeds, and meanwhile, the ultrasound has a certain inhibition effect when the power is more than 50W, which may be that the high frequency affects the structure of endogenous enzymes to inhibit the activity of the endogenous enzymes.
Example 3: a preparation method of germinated glutinous rice with high gamma-aminobutyric acid content comprises the following steps:
step 1: sterilization
And (3) sterilizing the cleaned rough glutinous rice:
step 2: soaking
Soaking the sterilized coarse glutinous rice in water;
and step 3: germination
Placing the soaked coarse glutinous rice in a soaking solution, and then carrying out germination treatment for 3h under the ultrasonic condition;
and 4, step 4: and (4) drying the coarse glutinous rice obtained in the step (3) to obtain the germinated glutinous rice with high content of gamma-aminobutyric acid.
The preferred embodiment is: in the step 1, sodium hypochlorite solution with the mass fraction of 0.05% is used for sterilization.
The preferred embodiment is: in step 2, the mixture was immersed in distilled water for 0.4 hour.
The preferred embodiment is: in the step 3, the soak solution is a saline citrate buffer solution with the pH value of 4.9, the salt is calcium chloride, and the mass fraction is 0.5%.
The preferred embodiment is: the mass fraction of calcium chloride is 2%.
The preferred embodiment is: in step 3, the process conditions of ultrasonic treatment are as follows: the ultrasonic frequency is: treating at 28kHz and power range of 30W at 28 deg.C for 3h, and changing the soaking solution every 5h.
Example 4: a preparation method of germinated glutinous rice with high gamma-aminobutyric acid content comprises the following steps:
a preparation method of germinated glutinous rice with high gamma-aminobutyric acid content comprises the following steps:
step 1: sterilization
And (3) degerming the cleaned rough glutinous rice:
step 2: soaking
Soaking the sterilized coarse glutinous rice in water;
and step 3: germination
Placing the soaked coarse glutinous rice in a soaking solution, and then carrying out germination treatment for 24 hours under the ultrasonic condition;
and 4, step 4: and (4) drying the coarse glutinous rice obtained in the step (3) to obtain germinated glutinous rice with high gamma-aminobutyric acid content.
The preferred embodiment is: in the step 1, sodium hypochlorite solution with the mass fraction of 0.15% is used for sterilization.
The preferred embodiment is: in step 2, the mixture was immersed in distilled water for 1 hour.
The preferred embodiment is: in the step 3, the soak solution is a saline citrate buffer solution with the pH value of 4.9, the salt is calcium chloride, and the mass fraction is 8%.
The preferred embodiment is: the mass fraction of calcium chloride is 2%.
The preferred embodiment is: in step 3, the process conditions of ultrasonic treatment are as follows: the ultrasonic frequency is: 28kHz, power range of 50W and temperature of 32 ℃, treating for 3-9h, and replacing the soaking solution every 7 h.
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (7)
1. A preparation method of germinated glutinous rice with high gamma-aminobutyric acid content is characterized by comprising the following steps: comprises the following steps:
step 1: sterilization
And (3) sterilizing the cleaned rough glutinous rice:
step 2: soaking
Soaking the sterilized coarse glutinous rice in water;
and 3, step 3: germination
Placing the soaked coarse glutinous rice in a soaking solution, and then carrying out germination treatment for 3-24h under the ultrasonic condition;
and 4, step 4: and (4) drying the coarse glutinous rice obtained in the step (3) to obtain the germinated glutinous rice with high content of gamma-aminobutyric acid.
2. The method for preparing germinated glutinous rice with high gamma-aminobutyric acid content according to claim 1, wherein the method comprises the following steps: in the step 1, sodium hypochlorite solution with the mass fraction of 0.05-0.15% is used for sterilization.
3. The method for preparing germinated glutinous rice with high gamma-aminobutyric acid content according to claim 1, wherein the method comprises the following steps: in step 2, soaking in distilled water for 0.4-1 hour.
4. The method for preparing germinated glutinous rice with high gamma-aminobutyric acid content according to claim 1, wherein the method comprises the following steps: in the step 3, the soak solution is a saline citrate buffer solution with the pH value of 4.9, the salt is calcium chloride, and the mass fraction is 0.5-8%.
5. The method for preparing germinated glutinous rice with high gamma-aminobutyric acid content according to claim 4, wherein the method comprises the following steps: the mass fraction of calcium chloride is 2%.
6. The method for preparing germinated glutinous rice with high gamma-aminobutyric acid content according to claim 1, wherein the method comprises the following steps: in step 3, the process conditions of ultrasonic treatment are as follows: the ultrasonic frequency is: 28kHz, power range of 30-50W, temperature of 28-32 ℃, treating for 3-9h, and replacing the soak solution every 5-7 h.
7. The method for preparing germinated glutinous rice with high gamma-aminobutyric acid content according to claim 6, wherein the method comprises the following steps: the ultrasonic power is 30W, and the germination treatment is carried out for 9h under the stress of ultrasonic salt.
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| CN202210964983.5A Pending CN115299566A (en) | 2022-08-12 | 2022-08-12 | Preparation method of germinated glutinous rice with high gamma-aminobutyric acid content |
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Citations (4)
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| CN109463164A (en) * | 2018-12-25 | 2019-03-15 | 盐城工学院 | A kind of production method by γ-aminobutyric acid and Flavonoid substances in joint salt stress enrichment germination glasswort |
| CN110916091A (en) * | 2019-12-14 | 2020-03-27 | 黑龙江省科学院高技术研究院 | Black glutinous rice with high GABA content and preparation method of edible raw materials thereof |
| CN111887386A (en) * | 2019-07-26 | 2020-11-06 | 江南大学 | Method for preparing germinated brown rice by double-stress germination |
| WO2022214966A1 (en) * | 2021-04-05 | 2022-10-13 | Victor Tets | Regulation of cells and organisms |
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|---|---|---|---|---|
| CN109463164A (en) * | 2018-12-25 | 2019-03-15 | 盐城工学院 | A kind of production method by γ-aminobutyric acid and Flavonoid substances in joint salt stress enrichment germination glasswort |
| CN111887386A (en) * | 2019-07-26 | 2020-11-06 | 江南大学 | Method for preparing germinated brown rice by double-stress germination |
| CN110916091A (en) * | 2019-12-14 | 2020-03-27 | 黑龙江省科学院高技术研究院 | Black glutinous rice with high GABA content and preparation method of edible raw materials thereof |
| WO2022214966A1 (en) * | 2021-04-05 | 2022-10-13 | Victor Tets | Regulation of cells and organisms |
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| YANNI WU, ET AL.: ""Enhancement of γ-aminobutyric acid and relevant metabolites in brown glutinous rice (Oryza sativa L.) through salt stress and low-frequency ultrasound treatments at pre-germination stage"", 《FOOD CHEMISTRY》, vol. 1, no. 2023, pages 94 - 10 * |
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