國人對飲食的習慣與觀念已漸趨健康化及精緻化，而對於食品品質及營養價值 也有了更高的要求，希冀食品加工後仍保有其營養價值，甚至提高其特定機能性成分， 常溫超高壓加工技術具有此特色。作物中含有機能性成分γ-胺基丁酸(γ-aminobutyric acid, GABA)，GABA 具有許多正向生理功效。本研究以不同高壓條件處理台灣常見食用 豆仁，找出提升GABA 含量之最佳條件，並與其他富化 GABA 技術作比較。本研究以 PITC (phenylisothiocyanate)試劑衍生化透過HPLC 分析建立GABA 測定方法。結果顯示， 黃豆、綠豆分別浸水22 與4 小時後高壓處理 (200 MPa, 22℃, 10 min)，靜置0.5 和4 天， GABA 含量分別提升至60.34 ± 1.01、136.12 ± 6.56 mg·100g-1，較未處理組提升8.50 至 18.52 倍。相對的，紅豆、黑豆以發芽到第六天之GABA 含量最高，分別是37.21 ± 1.82 與93.29 ± 4.15 mg·100g-1，較未處理組提升約7.2 與22.5 倍。顯示不同豆科種子最適富化 處理與條件皆不相同，依照不同作物選取合適的處理方法，可以方便、簡單獲得健康的 食品原料。

Dietary habits and ideas have become increasingly health-oriented and refined with more requirements for better food quality and nutritional value. Consequently, it is desirable that the nutritional value of food is retained while the contents of specific functional components are more enhanced after processing. High pressure processing (HPP) is a technique that achieves this objective. y-aminobutyric acid (GABA) is a functional component contained in crops and has many physiological effects. Previous studies have shown that HPP has the potential to improve the GABA content in food. In this study, common beans from Taiwan were initially treated under different conditions ofHPP to find out the optimal GABA conditions. The HPP treatment was then compared with other GABA emichment techniques. Amino acids extracted from seeds were derived with phenylisothiocyanate (PITC) and analyzed by high performance liquid chromatography (HPLC). Soybeans soaked in water for 22 hours and followed by high-pressure process gained 60.34 ± 1.01 mg. 10og·1 GABA contents on the first standing day. Mung beans soaked in water for four hours and followed by high-pressure process displayed 136.12 ± 6.56 mg· lOOg·1 GABA contents on the fourth standing day (8.5 to 18.52 times as the control). Red beans and black beans with six-days germination have the highest GABA contents, which are 37.21 ± 1.82,93.29 ± 4.15 mg· lOOg. 1(7.2 to 22.5 times as the control). In conclusion, using proper GABA-enriched treatments significantly increase GABA contents in different beans.