| After brown rice sprouted, not only the content of nutrition components in brown rice was increased, but also the physiology functions were strengthened. Some components of sprouted brown rice may restrain skin melanin forming, promote metabolism, and take precautions against arteriosclerosis, cancer, internal organs dysfunction, and so on. After sprouting, contents of solubility proteide, indispensable amino acid and dispensable amino acid were increased, and contents of vitamin and mineral were also increased. The nutrient value of sprouted brown rice is better than those of polished rice, and brown rice also is not able to compare with it.The selenium is an important component of erythrocyte glutathione hyperoxide enzyme and phosphatide perhydrol glutathione hyperoxide enzyme in human body, which has many physiology functions of taking participate in enzyme synthesizing, protecting cytomembrane structure and functions to avoid oxidizing and disturbing excessively, and so on. Food is the main source from which the human body gets selenium, but selenium contents in food is common low, the selenium content of fruits and vegetables is usually less than 0.01mg/kg. Selenium content of grain, marine animal, meat (especially internal organs) is relatively high, and the selenium content of pig kidney is the highest among all foods, which is 1.89mg/kg. Therefore, if only depending on natural food supplies selenium, it is not enough to satisfy the selenium demand of human body in gear. But the poisonous analysis of selenium indicated that the inorganic selenium is deadly poisonous, which is usually only used for Pharmaceuticals, not being used for food, and whose usage range and dosages are restricted. Researches indicated that the toxicity of organic selenium is far lower than inorganic selenium, and the utilization ratio of organic selenium is higher than inorganic selenium. Therefore, changing inorganic selenium into organic selenium will be commonly used for food and health care.The major aim of this thesis is to make use of the physiology activity of brown rice to change inorganic selenium into organic selenium in the progress of sprouting, which is easy to be absorbed and has less poisonous side effect to human body. When brown rice was in the progress of sprouting, we had done brief investigations about the changes of biochemistry, and draw some conclusions as follow:1 When brown rice was in the process of sprouting, it would be able to absorb selenium and apparently increase the selenium content of sprouted brown rice. Within certain concentration range, the germination percentage could be promoted and the selenium content of sprouted brown rice also could be increased according to selenium concentration increased. But if selenium concentration exceeded 50mg/L, the germination percentage would be reduced on the contrary, and the selenium content of sprouted brown rice also would be hardly changed. Those results indicated that low concentration selenium is able to promote brown rice sprouting and growing, but high concentration will be restrained brown rice sprouting and growing.2 According to the results of the atom absorb analysis, it discovered that selenium content was 0.0628mg/kg in brown rice, but after sub selenic acid sodium solution soaking, the selenium content of sprouted brown rice would be increased apparently. The content could achieve to 2.2090 mg/kg, which is as 35.2 times as the selenium content of brown rice.3 According to the results of twice common composite rotatable design experiment and the analysis of DPS7.05, the optimized technics conditions of Se-enriched sprouted brown rice should be under the conditions of soaking temperature 24.68℃～26.62℃, sprouted temperature 30.28℃～31.71℃, sprouted time 31.99h～33.59h,soaking concentration 59.26 mg/L～68.57mg/L, the germination percentage may achieve to more than 87.88%(P>95%). Taking the minimum values of optimizing parameter, we carried out verification experiments and the average germination percentage is 93.75±0.25%, which differ 4.21% from the result that the model forecasted. It could draw a conclusion that the model has forecast ability.4 After sub selenic acid sodium solution treated, the contents of big molecule substance and small molecule substance were apparently changed, the contents of big molecule substance failed off gradually according to soaking concentration increasing, at the same time the content of small molecule substance increased gradually. However, when soaking concentration exceeded 50mg/L, the contents of big molecule substance took on the trend of increasing, and the content of small molecule substance began to fall off gradually.5 When selenium concentration increased, the loss amounts of dry substance in brown rice increased gradually after it sprouted. However, when the soaking concentration exceeded 50 mg/L, the loss amount of brown rice was reduced. 6 When the selenium concentration is in the range of 0-30mg/L, the alpha-amylase activity and perhydrol enzyme activity both could be apparently promoted according to soaking concentration increased; when soaking concentration exceeded 30mg/L, the alpha-amylase activity and perhydrol enzyme activity of brown rice would be restrained according to soaking concentration increased.7 Selenium content of sprouted brown rice was determined by the mean of atomic fluorescence spectroscopy, whose accuracy experiment result was RSD=0.94%; the measurement values had no notable difference (P>95%) each other; the average coefficient of recovery was 99.74%; the relative regression coefficient of standard curve was R~2=0.9994. Therefore, atomic fluorescence spectroscopy is suitable to quantitative analysis of selenium in brown rice.8 After sub selenic acid sodium solution treated, the contents of general selenium, organic selenium and inorganic selenium in sprout brown rice were notablely increased; after soaking concentration exceeded 50mg/L, the contents of general selenium and organic selenium in sprout brown rice was reduced gradually, especially the decreases trend of organic selenium content is very obvious. However, the content of inorganic selenium in sprouted brown rice still increased gradually.When the soaking concentration is 10mg/L, the inorganic selenium biotransformation rate is 98.19%; when he soaking concentration is 50mg/L, it is 95.95%; when he soaking concentration is 100 mg/L, it is 80.31%. It could be concluded that the biotransformation rate would fall off according to selenium concentration increased.Therefore, Se-enriched sprouted brown rice should choose soaking concentration that it is 50mg/L or lower, it is able to get high content of general selenium and organic selenium, and high transform ratio of inorganic selenium.9 the GABA content was determined by the mean of ultraviolet-visible spectroscopy, the relative regression coefficient of standard curve was R~2=0.9991; accuracy experiment result was RSD=0.68%; the measurement values had no notable difference (P>95%) each other, the coefficient of recovery test was 97.68%. Therefore, ultraviolet-visible spectroscopy is suitable to quantitative analysis of GABA in brown rice.10 After brown rice sprouted, the GABA content was. increased obviously, and the content was achieved to 43.51±0.03mg/100g. When selenium concentration was relatively low, effect on GABA content of selenium concentration was not notable. However, when soaking concentration exceeded 50mg/L, the effect on GABA content of selenium concentration was very obvious, such as at the concentration of 10mg/L, GABA content was 39.04±0.11mg/100g; at the concentration of 50mg/L, GABA content was 36.47±0.07mg/100g; at the concentration of 100mg/L, GABA content was 16.36±0.08mg/100g. We couled draw an conclusion according to this experiment that selenium may restrain GABA forming in the process of brown rice sprouting.
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