The effects of pH,temperature and MSG were studied while using dipping treatment to accumulate γ-aminobutyric acid（GABA） in potatoes.The optimal conditions of dipping treatment were detemined by response surface analysis.The results were as follows：pH5.5,dipping temperature 33.3 ℃,MSG solution 12 mg/mL.Under such conditions,the content of GABA increased to 0.929 mg/g（fresh weight） nearly thrice as the untreated potatoes.
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NSTL
维普
万方数据
