Abstract Germinated rice is popularly consumed for its high gamma-aminobutyric acid (GABA) and bioactive compounds. Supporting information on how to germinate rice with high GABA content and essential amino acids is lacking. White and colored rough rice were germinated for 0, 24, 48, 72, 96, 120 and 144 h. GABA, GABA substrates and essential amino acids were also investigated using GC-MS and MALDI-MSI. GABA was more concentrated after germination and shifted into the coleoptile. High correlation was recorded between germination time and GABA (0.79–0.83, p ≤ 0.01) and glutamic acid (0.88–0.89, p ≤ 0.01). Highest rates of GABA and glutamic production were observed within 48 h of germination in both rice varieties (26.12 and 34.28 mg/100g) and reached maximum value at 96 h (31.36 and 38.75 mg/100g). Colored rice germination showed higher GABA, GABA substrates and deficient amino acids than white rice. GABA and essential amino acids drastically increased after germination, supporting the consumption of germinated rice as a functional food.

中文翻译：

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发芽米粒中氨基酸的定位：γ-氨基丁酸和必需氨基酸的生产途径

摘要 发芽大米因其高 γ-氨基丁酸 (GABA) 和生物活性化合物而广受欢迎。缺乏关于如何使高 GABA 含量和必需氨基酸的水稻发芽的支持信息。白色和彩色糙米发芽时间为 0、24、48、72、96、120 和 144 小时。还使用 GC-MS 和 MALDI-MSI 研究了 GABA、GABA 底物和必需氨基酸。发芽后 GABA 浓度更高，并转移到胚芽鞘中。发芽时间与 GABA (0.79–0.83, p ≤ 0.01) 和谷氨酸 (0.88–0.89, p ≤ 0.01) 之间的相关性很高。在两个水稻品种（26.12 和 34.28 mg/100g）发芽后 48 小时内观察到 GABA 和谷氨酸产量最高，并在 96 小时（31.36 和 38.75 mg/100g）达到最大值。有色水稻发芽时 GABA 含量较高，GABA 底物和氨基酸比白米缺乏。发芽后 GABA 和必需氨基酸急剧增加，支持发芽大米作为功能性食品的消费。