Mensurating quantum of the γ-aminobutyric acid in mulberry leaf and brown rice by paper chromatography

γ-aminobutyric acid, which can improve the memory function, was founded in the various agricultural products. Developing functional food which contains rich γ-aminobutyric acid can provide an important resource for exploitation of agricultural products. Stabilized system paper chromatography, γ-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 γ-aminobutyric acid, 100g dry brown rice contain 2.06mg γ-aminobutyric acid, 100g dry and germinated brown rice contain13.25mg, which is 6 times than unmalted brown rice. It laid the foundation of the enrichment and functional food development of the γ-aminobutyric acid.