In this study,sesame was used as raw material to explore the effects of germination time,germination tem-perature,calcium chloride solution concentration,sodium glutamate solution concentration,freezing time,thawing temper-ature and thawing time on the content of γ-aminobutyric acid in the process of sesame germination.The results showed that the content of γ-aminobutyric acid increased significantly with the prolonging of germination time,and the content ofγ-aminobutyric acid increased to 7.19 mg/g at 3.0 d germination.At 30 ℃,the content of γ-aminobutyric acid increased to the maximum;Both calcium chloride solution and sodium glutamate solution were beneficial to the transformation of γ-aminobutyric acid;Freeze-thawing treatment has a significant effect on the conversion of γ-aminobutyric acid.The opti-mal conversion conditions of γ-aminobutyric acid were as follows:freezing stress for 18 h,thawing temperature for 32 ℃and thawing time for 15 h.Under these conditions,the content of γ-aminobutyric acid in sesame was 10.02 mg/g.The content of γ-aminobutyric acid in sesame was increased by 3.02 times and 4.06 times compared with that in the control group.
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