Food and Fermentation Industries >

2012 , Vol. 38 >Issue 05: 77 - 80

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.023

Food and Fermentation Industries

The Optimization of Culture Condition on γ-aminobutyric Acid Accumulation in Fava Bean (Vicia faba L.) Under Hypoxia Combined with NaCl

  • Yang Run-qiang ,
  • Chen Hui ,
  • Gu Zhen-xin
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Online published: 2012-05-25

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Abstract

The culture condition of γ-aminobutyric acid accumulation in germinating fava bean(Qi Bean 2) seeds under hypoxia combined with NaCl was investigated.The results showed that non-stress culture time,pH and stress time impacted the accumulation of GABA significantly.The optimum condition was culturing for 1.5 days,pH 3.5 and stress for 4 days.The GABA content was 1.06 mg/g DW and was 7.57-fold of that in un-germinated fava bean.

Key words： Fava bean; germination; γ-aminobutyric acid; accumulation; hypoxia stress; NaCl stress

Cite this article

Yang Run-qiang , Chen Hui , Gu Zhen-xin . The Optimization of Culture Condition on γ-aminobutyric Acid Accumulation in Fava Bean (Vicia faba L.) Under Hypoxia Combined with NaCl[J]. Food and Fermentation Industries, 2012 , 38(05) : 77 -80 . DOI: 10.13995/j.cnki.11-1802/ts.2012.05.023

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