In order to improve the enrichment of γ-aminobutyric acid (GABA)， the effects of germinating temperature， germinating time， hot air drying temperature， ultrasonic， ozone， freezing and high temperature and pressure stress on GABA content in germinated brown rice were studied. The results showed that germinating temperature， germinating time and hot air drying temperature had significant effects on GABA content during brown rice germinating， and the influencing degree of each factor was: germinating time > hot air drying temperature > germinating temperature. The optimum conditions for the preparation of high GABA content are: germination temperature 31 ℃， germination time 40 h， hot air drying temperature 50 ℃， GABA content was 21.43 mg/100 g. In the middle and late stages of germination (18-40 h)， brown rice was treated with 15 g of ozone stress. At the middle stage of germination (12-30 h)， 30 kHz ultrasonic stress was treated for 20 min. Freeze brown rice for 9 h after germination. After germination， brown rice was sterilized at 120 ℃ for 30 min. The GABA content of germinated brown rice was all significantly increased.