蛍光検出高速液体クロマトグラフィーによる搗精度の異なる米および飯中のγ-アミノ酪酸の分析
書誌事項
- タイトル別名
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- Determination of γ-Aminobutyric Acid in Partially Milled and Cooked Rice Samples by High-performance Liquid Chromatography with Fluorescence Detection
- ケイコウ ケンシュツ コウソク エキタイ クロマトグラフィー ニ ヨル トウセイド ノ コトナル コメ オヨビ メシ チュウ ノ ガンマ アミノラクサン ノ ブンセキ
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抄録
A simple method was developed for determining γ-aminobutyric acid (GABA) in rice by using HPLC with fluorescence detection. GABA was extracted with a 75% ethanol solution, and then converted with fluorescamine acetone (3 mg/ml) and a 0.2 M borate-sodium hydroxide buffer solution (pH 9.0). GABA was separated in a reversephase Cosmosil 5 C 18-MS II column (4.6 mm i. d. ×times;25 cm) by using a 30: 70 acetonitrile-0.01 M sodium acetate mixture at pH 6.6 containing 5 mM tetra-n-butylammonium bromide as the mobile phase, and determined by fluorescence detection (excitation at 390 nm, emission at 480 nm). The detection limit was 0.1 μg/ml.<br>The contents of GABA in brown and milled rice samples (raw and cooked) were then determined by this method. The contents of GABA in Nara-hinohikari, Niigata and Kyoto-koshihikari brown rice samples were in the range of 31-41 μg/g dry weight, while those in well-milled rice samples were 13-18 μg/g dry weight. The GABA content in a half-milled rice sample was higher than that in a well-milled one, and after being cooked, the former was 1.5 times the latter. This result suggests that half-milled rice would be an efficient supply source of GABA in daily foods.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 38 (3), 231-235, 2005
The Japan Society of Cookery Science
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詳細情報 詳細情報について
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- CRID
- 1390001204739307136
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- NII論文ID
- 110001801623
- 130004401193
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- NII書誌ID
- AN10471022
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- NDL書誌ID
- 7398711
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- ISSN
- 13411535
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可