Availability of Partially Milled Rice as a Daily Source of γ-Aminobutyric Acid

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We investigated the use of a high-performance liquid chromatography (HPLC) with <I>o</I>-phthalaldehyde fluorescence detection to simultaneously quantify γ-Aminobutyric acid (GABA), glutamate and alanine. Using this method, the column (COSMOSIL 5C<SUB>18</SUB>-MS-II, 4.6mm i.d.×15cm) was eluted using a linear gradient of acetonitrile and 5mM citrate buffer (pH 6.0). The GABA contents of both milled and cooked rice samples were measured, with a gradual decrease observed as the rice was milled in raw rice. However, GABA content was markedly diminished due to washing in rice milled for a longer period. In less milled rice, the GABA and glutamate contents increased when the rice was cooked without washing. As a result, the GABA content of cooked under-milled rice was twice that of cooked well-milled rice available in the market, and three times greater for under-milled cooked rice without washing. These findings revealed that partially milled rice could be utilized as a daily source of GABA.

収録刊行物

  • Food science and technology research  

    Food science and technology research 13(1), 41-44, 2007-02-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018852291
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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