GABA in Rice

4-amino-n-butyric acid (GABA) is known as a substance that stimulates the metabolic functions of animals. Rice, particularly brown rice, contains large quantities of GABA, which can be easily and accurately analyzed by a high-performance liquid chromatography amino acid analysis system. The diagram shows the analysis of white rice and brown rice using extracts in 80% ethanol.

Analysis of 4-Amino-N-Butyric Acid (GABA) in White Rice and Brown Rice

Amino Acid Analysis System

Amino Acid Analysis System

Post-column fluorescence detection using an OPA reagent achieves at least an order of magnitude higher sensitivity than the ninhydryn method. After the amino acids are separated by ion-exchange chromatography, they are derivatized through reaction with an OPA reagent, and detected by fluorescence detection. This achieves highly accurate quantitation without the adverse effects of impurities that sometimes affect pre-column derivatization. This system is superior in terms of detection sensitivity, selectivity, and ease of operation, and is widely used for foods analysis and in other fields.

For Research Use Only. Not for use in diagnostic procedures.

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