摘要
建立测定γ-氨基丁酸的高效液相色谱分析方法,测定不同蒸煮发芽糙米中的γ-氨基丁酸含量。试验结果表明:与未蒸煮相比,蒸煮20 min的发芽糙米中的γ-氨基丁酸含量最高,增加率为66.30%。
HPLCanalytical method was found to determineγ–aminobutyric acid content germinated brown rice with different cooking time.The experimental results showed that:Compared with no cooking germinated brown rice,γ–aminobutyric acid content in the germinated brown rice cooked20min was the most,and the increasing rate was66.30%.
作者
赵海波
ZHAO Haibo(Liaoning Province Academy of Analytic Sciences, Standard System Engineering Research Center of Liaoning Province, Shenyang 110015, China)
出处
《农业科技与装备》
2017年第3期50-51,共2页
Agricultural Science & Technology and Equipment
