Enrichment And Application Of Gamma-aminobutyric Acid(GABA) In The Sprouting Wheat Seeds

The gamma-aminobutyric acid(GABA),chemical name 4-aminobutyric acid,alias gamma-aminobutyric acid,aminobutyric acid,pipecolic acid.It is an inhibitory for central nervous system(Centralnervoussystem CNS),involved in the regulation of many physiological activities.In this study,the content of gamma-aminobutyric acid,in sprouted wheat seeds is determined,and GABA-enrich conditions,and the initial application value are investigated through the production of GABA-enrich souece products.Its main contents and results are as follows:1 According to the structure and properties of gamma-aminobutyric acid,ean HPLC method for detecting gamma-aminobutyric acid.was established Chromatography,column,temperature,flow rate,the proportion of mobile phase and other factors were optimaed,High performance liquid detection conditions:Column for Phenomenex Luna C18(2)(150mm×4.6mm,5?m),mobile phase of acetonitrile:0.02 mol/L ammonium acetate(V:V)?15:85;flow rate:1.0ml/min;detection wavelength:360nm;column temperature:30?.Under the above conditions,the gamma-aminobutyric acid standard retention time of 18.723 min,the number of theoretical plates n = 12000,and the peak-normal,no smearing.The sample had a retention time of 18.818 min,and the peak of the bottom width is 0.417,and the hardest to the separation of the fractions of R = 1.54.gamma-aminobutyric acid in 0.02552~0.1276?g within the was a good linear relationship,the linear equation Y=107X-69398(r=0.9999),The detection limit was 1.081×10-5,?g/ml,a precision of 1.11%,the repeated experiment RSD was 1.64%,intraday stability RSD was 1,14%,the average recovery of 97%.2 In different germination conditions,content of gamma-aminobutyric acid(GABA)sprouted wheat seeds was enriched,and applying the RP-HPLC quantitative determination of GABA content..Using single factor experiment investigated the germination time,germinating temperature,sodium glutamate(MSG),calcium chloride(CaCl2),medium pH on wheat germination in the influence of GABA content.With the germination time increase,GABA levels increased first and then decreased.When the germination time 8h,the highest content of GABA;With the germination temperature rises,GABA levels increased and then decreased,When the germination temperature is 35? the highest content of GABA;With the concentration of sodium glutamate increasing,GABA levels increased and then decreased,When the sodium glutamate concentration reached 3.0mg/ml,the highest content of GABA;With the CaCl2 rises,GABA levels increased and then decreased,When the CaCl2 concentration reached 0.15mmol/L,the highest content of GABA;When the PH of culture medium between 3-4,GABA content increased slightly,When the medium pH=4,the highest content of GABA;When the culture medium pH>4,GABA content in germinated grains gradually decreasing with pH increasing,However,the pH of the culture medium little overall impact on the GABA content.Futher on response surface method was used to optimize the process,arrived at the optimum technological conditions of germinated wheat grain as follow:germination time at 8h,germination temperature at 35?,MSG at 3.0mg/ml,CaCl2 at 0.15mmol/L,pH=4,the GABA content reached to 31.08mg/100g.Relative unmalted enrichment(GABA= 2.68mg/100g),increased about 11 times.3 By developing rich in y-aminobutyric acid to wheat paste preliminary study y-aminobutyric acid-rich application value of wheat grain Use rich y-aminobutyric acid germination of wheat for grain sauce processing conditions exploration and formulation design.Through product Sensory evaluation to determine the product formulations.Detected the y-aminobutyric acid content in the production process by HPLC research its stability in the product during processing.The experiments show that the 100g sprouted grain,the mass fraction of 2%pepper,chili powder mass fraction of 7%,the mass fraction of 8%of the bean paste,add 8%of the mass fraction of saltformula,The results shows that:wheats weighing at 100g,add the weighing of Paprika powder at 2%,Chilli powder at 7%,Broad bean sauce at 8%,Salt at 8%.is the best recipe.The y-aminobutyric acid in Grain sauce is stability,After 30 days storage at room temperature,the product of GABA content was 21.17 mg/100g.