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.
- Food Science and Technology International, Tokyo
Food Science and Technology International, Tokyo 13(1), 41-44, 2007-02-01
Japanese Society for Food Science and Technology