In this study， sesame was used as raw material to explore the effects of germination time， germination temperature， calcium chloride solution concentration， sodium glutamate solution concentration， freezing time， thawing temperature 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 of γ-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 optimal 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.