发芽糙米功能因子γ-氨基丁酸的测定  

DETERMINATION OF γ-AMINO BUTYRIC ACID AS FUNCTIONAL FACTOR IN GERMINATED BROWN RICE

作　　者：张华[1] 王静[1] 徐德昌[1] 孙长华[2] 

机构地区：[1]哈尔滨工业大学食品科学与遗传工程学院,黑龙江哈尔滨150086 [2]黑龙江省分析测试中心,黑龙江哈尔滨150050

出　　处：《河南工业大学学报（自然科学版）》2005年第5期25-27,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用氨基酸自动分析仪测定发芽糙米中的γ氨基丁酸,为寻找发芽糙米最佳工艺条件提供理论依据,该方法具有简便、省时、费用低等优点.The γ-amino butyric acid in germinated brown rice was determined using L - 8800 Amino Acid analyzer. This method which could offer the theoretical foundation for looking for the best process condition of the germinated brown rice had lots of advantages such as easy, fast and low- cost and so on.

关 键 词：Γ-氨基丁酸 发芽糙米 测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]