Study On The Storage Characterication Of Germinated Brown Rice And The Determination Method Of Its GABA Cotent

Germinated brown rice production contains mainly three technology moisture condition, brown rice germination of germinated brown rice cultivation, and dry. Through the research of germinated brown rice produce on small scale, further examination of the small scale production equipment of germination brown rice, verify the germinated brown rice production process; Through the experiment of germinated brown rice stored in three packaging forms vacuum packaging, the nitrogen filled packaging and packaging, and two storage conditions at normal atmospheric temperature and low temperature, and the quality change of germinated brown rice products in different packaging forms and storage temperature, to investigate the packaging forms and storage conditions of germinated brown rice products, and the Steamed Rice sensory evaluation test on the germinated brown rice product samples; This study also investigated the method for the determination of GABA content in brown rice and rice branand milled rice of germination.Germination process of brown rice and small scale experimental production equipment could ventilation and heating regulation by humidification humidifier of air ventilation and heating temperature according to the environmental conditions of temperature and humidity, the brown rice moisture increase rate control in the appropriate range, and the brown rice in the moisture conditioning, cultivation, brown rice germination in drying process is expected to achieve or maintain moisture content of12h, the whole production process of crack rate increased to12%, GABA content in brown rice germination product is about21mg/100g and19.8mg/100g. basically reached the target of the study.Products of fatty acid value of germinated brown rice production process under the conditions of this study increases the average5.3mg KOH/100g, not different drying process of germinated brown rice increased affect fatty acid products. Germinated brown rice under different storage conditions, the fatty acid value storage period before21d fast increased obviously, which is within21d controlgerminated brown rice does not change the effective storage quality. During the period of germination husked rice storage fatty acid value and its changes little between different packaging forms, can be used to reduce the production cost of common packing.Increased fatty acid germinated brown rice stored under normal temperature is low temperature storage of3~7times, bran injury degree increase ingermination of brown rice fatty acid values stored under normal temperature isabout14times the damage degree of bran ayer of small, low temperature storage, in the production process to reduce the damage degree of germinated brown rice bran layer and the low temperature storage, can effectively prevent the germination brown rice storage quality deterioration.Germinated brown rice stored rice milling and milling after storage storage quality deterioration and eating quality difference, bran layer germinated brown rice whitening product removal more stored fatty acid value decreased significantly more big, eating quality of sensory evaluation score higher.The OPA pre column HPLC derivatization method with UV detection based on the determination of germinated brown rice (brown rice, milled rice and rice bran) showed that the GABA content, in the most suiTab. conditions, the linear range of GABA is1~25mg/100ml, R2=0.9996, RSD less than1.2%, the recovery rate is101.3%~108.5%. Show that for different rice samples, high performance liquid chromatography with UV detection analysis has good discrimination measure GABA content of germinated brown rice test methods for different materials of brown rice and different preparation methods of OPA pre column derivatization based on, the determination result is accurate, reproducible. Determination of GABA content in raw materials, semi-finished products and finished products. The method can be used in the production of germinated brown rice.