富含γ-氨基丁酸的黑苦荞发芽的条件优化及成分分析

为提高黑苦荞的有效利用率和附加值，在单因素实验基础上，采用响应面法优化黑苦荞发芽富集γ-氨基丁酸(γ-aminobutyric acid，GABA)的工艺条件。在此基础上，进一步考察发芽前后黑苦荞中的基本营养成分和活性成分含量的变化。结果表明:发芽时间为4 d、发芽温度为25 ℃、浸泡温度为25 ℃、浸泡时间为6 h时，发芽黑苦荞中GABA含量最高可达33.40 mg/100 g。发芽会显著提高黑苦荞碳水化合物、总酚、总黄酮、槲皮素、山奈素、表儿茶素、绿原酸的含量。其中，绿原酸和表儿茶素分别是发芽前的16.14、11.05倍，山奈素和槲皮素分别增加了86.4%、83.5%、总酚和总黄酮分别增加了57.1%、28.6%。发芽前后，粗蛋白质和粗脂肪含量相差不大，而灰分和芦丁含量却显著（P<0.05）下降。研究结果为黑苦荞的精深加工开发提供了新思路和理论支持。

Optimization of Germination Conditions for γ-Aminobutyric Acid Accumulation and Component Analysis of Black Tartary Buckwheat

In order to improve the effective utilization rate of blacktartary buckwheat and realize its high value-added utilization, the germination parameters were optimized using one-factor-at-a-time method and response surface methodology. Furthermore, the changes in the contents of basic nutritional components and bioactive compounds in black tartary buckwheat were investigated before and after germination. The optimal germination conditions were determined as follows: Germination time of 4 days, germination temperature of 25 ℃, soaking temperature of 25 ℃, soaking time of 6 h. Under these conditions, the content of GABA in blacktartary buckwheat was 33.40 mg/100 g. The results showed that the concentrations of carbohydrate, total phenol, total flavonoids, quercetin, kaempferol, epicatechin, and chlorogenic acid were significantly increased compared with that before germination. Specially, chlorogenic acid and epicatechin concentrations were 16.14 and 11.05 times that of those before germination, respectively. Moreover, kaempferol and quercetin contents increased by 86.4% and 83.5%, respectively. Total phenols and flavonoids concentrations increased by 57.1% and 28.6%, respectively. The contents of crude protein and crude fat were similar before and after germination, while the contents of ash and rutin decreased significantly（P<0.05）. The results of this study would provide new ideas and a theoretical basis for further processing and development of black tartary buckwheat.