Component Analysis of Free Amino Acids,GABA and Volatile Aroma in Brown Rice Enzymes with Different Fermentation Processes

In order to compare the nutritional value of brown rice enzymes under different fermentation processes,the optimized fermentation samples were compared with the optimized fermentation samples,the traditional yeast single fermentation samples and the unfermented raw materials,and their free amino acids were determined by an automatic amino acid analyzer. The content of γ-aminobutyric acid,the volatile components of the samples before and after optimization were also analyzed and compared. The results showed that the total content of free amino acids in the fermentation samples optimized by T-AOC was up to 7.139 mg/mL,and the content of γ-aminobutyric acid was up to 2.596 mg/mL. The aroma components of the samples were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The types and contents of aroma components in the fermentation of the optimized mixed bacteria(Saccharomyces cerevisiae and Lactobacillus plantarum)were improved than those before optimization,11 kinds of volatile aroma components were increased,and new esters,pyrazines and ketones were produced. It was proved that the nutritional value and flavor of mixed fermentation were significantly improved compared with the fermentation of single yeast of Saccharomyces cerevisiae.