A preliminary study on the functional ingredients in brown rice fromdifferent regions and types varieties

Study on the contents of γ-aminobutyric acid and total flavones in brown rice of different type varieties from China,Japan and Korea is conducted by colorimetry,the varieties comprise IRRI,local varieties and wild rice of Yunnan.The main results are as follows:Colorimetry is a reliable method of determining the contents of γ-aminobutyric acid and total flavonoid,the contents of the functional ingredients show significant difference in different regions and types;There is significant correlation(r=0.575**)between the contents of γ-aminobutyric acid and total flavones,and genetic improvement could be achieved with these related traits;Among all the tested varieties,18 accessions with high γ-aminobutyric acid and total flavonoid such as huangpierkuaigu, minghui86,erkuaigu,oryza meyerian of Yunnan are screened out and identified as good parents strains or even seed sources with high contents of functional ingredients. It is firstly reported that total flavonoids of wild rice was the highest as 0.751% in all varieties.