Method for preparing gamma-aminobutyric acid-rich germinated brown rice by oxidative stress

The invention relates to a method for preparing gamma-aminobutyric acid-rich germinated brown rice by oxidative stress. The method comprises the following steps of (1) soaking the disinfected and cleaned fresh brown rice by a 2,2'-amidine propane hydrochloride solution, and treating by oxidativ...

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Bibliographische Detailangaben
Hauptverfasser:	WU XIAOJUAN, LI FANG, WU WEI, KANG ZHUORAN, MIAO XIANGSHUO, LIN QINLU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES, AS HERBICIDES CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED FISHING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FORESTRY HORTICULTURE HUMAN NECESSITIES HUNTING PEST REPELLANTS OR ATTRACTANTS PLANT GROWTH REGULATORS PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTSTHEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRAPPING WATERING
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Beschreibung
Zusammenfassung:	The invention relates to a method for preparing gamma-aminobutyric acid-rich germinated brown rice by oxidative stress. The method comprises the following steps of (1) soaking the disinfected and cleaned fresh brown rice by a 2,2'-amidine propane hydrochloride solution, and treating by oxidative stress; (2) ventilating air and germinating; (3) drying under the vacuum condition. The method has theadvantages that the technology is simple and is easy to control; the method is suitable for industrialized production; the content of gamma-aminobutyric acid in the prepared finished germinated brownrice reaches 246 to 459mg/100g, and is equal to 3 to 6 times of the content of the gamma-aminobutyric acid in the germinated brown rice without oxidative stress treatment. 种利用氧化胁迫制备富含γ-氨基丁酸发芽糙米的方法，包括以下步骤：（1）将消毒清洗后的新鲜糙米用2,2'-盐酸脒基丙烷溶液浸泡，进行氧化胁迫处理；（2）换气发芽；（3）真空干燥。本发明工艺简单，易于控制，适合工业化生产，且制备的发芽糙米成品的γ-氨基丁酸含量达246～459 mg/100g，是未经氧化胁迫处理制得的发芽糙米的3～6倍。