Mensurating Quantum of the y-Aminobutyric Acid in Mulberry Leaf and Brown rice by Paper Chromatography

摘要

γ-aminobutyric acid, which can improve the memory function, was founded in the various agricultural products. Developing functional food which contains rich y-aminoburyric acid can provide an important resource for exploitation of agricultural products. Stabilized system paper chromatography, y-aminobutyric acid contents in mulberry leaves and brown rice were studied in this article. The result showed that 100g dry mulberry leaves contain 207.8mg y-aminobutyric acid, 100g dry brown rice contain 2.06mg Y-aminobutyric acid, 100g dry and germinated brown rice containl3.2Smg, which is 6 times than unmalted brown rice. It laid the foundation of the enrichment and functional food development of the y-aminobutyric acid.