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KMID : 0380620100420050632
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.632 ~ p.636
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Anaylsis of γ-aminobutyric Acid (GABA) Content in Germinated Pigmented Rice
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An Mi-Kyoung
Ahn Jun-Bae
Lee Sang-Hwa
Lee Kwang-Geun
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Abstract
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The level of γ-aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.4±2.4% and 0.23 μg/g, respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at 18oC for 20 hr. After soaking, the samples were germinated at 30oC for about 24 hr. GABA content was highest (293.0 μg/g) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.
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KEYWORD
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γ-aminobutyric acid (GABA), pigmented rice, germinated rice, red rice, black rice
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