以纸层析法测定发酵液中γ-氨基丁酸含量,考察了发酵时间、温度、初始p H、缓冲体系以及磷酸吡哆醛和VB6对植物乳杆菌(Lactobacillus plantarum)DY-1发酵脱脂小麦胚芽累积γ-氨基丁酸的影响。在单因素实验基础上,利用正交实验设计优化了γ-氨基丁酸累积的发酵条件。研究结果表明,发酵时间对γ-氨基丁酸的累积有显著影响,γ-氨基丁酸累积的最适条件为发酵时间24 h,起始p H 5.0、VB6浓度0.2 mmol/L,在此条件下利用纸层析法测得发酵液中γ-氨基丁酸含量为0.954 mg/m L,进一步利用氨基酸分析得到γ-氨基丁酸含量为0.402mg/m L。经乳酸菌发酵后,麦胚中γ-氨基丁酸含量提高了3.4倍。

Effects of fermentation time,temperature,initial p H,buffer system,pyridoxal phosphate and VB6onγ-aminobutyric acid accumulation in fermented defatted wheat germ using Lactobacillus plantarum DY-1 were investigated. Gama-aminobutyric acid content in fermented wheat germ was determined by paper chromatography. On the basis of single factor,the fermentation conditions of γ-aminobutyric acid accumulation were optimized by orthogonal experiment. The results showed that fermentation time had a significant influence on the γ-aminobutyric acid accumulation. The optimal conditions for γ-aminobutyric acid accumulation were identified as fermentation time of 24 h,initial p H of 5. 0 and VB6 concentration of 0. 2 mmol / L. The concentration of γ-aminobutyric acid under optimal conditions was determined as 0. 954 mg / m L using paper chromatography. The accrue concentration of γ-aminobutyric acid was determined as 0. 402 mg / m L using amino acids analysis. By lactic acid fermentation,γ-aminobutyric acid in wheat germ increased by 3. 4 times.