摘要
采用顶空固相微萃取对存放了30个月的早籼稻米及其72 h自然发酵液的挥发性成分进行提取,利用气相色谱-质谱对挥发性化合物进行分析,结合谱库检索技术、标准物色谱和参考文献对化合物进行鉴定,应用内标法定量,发现两者的主要挥发性成分均有乙醛(各为95.05,46.84μg/mL)、2-羟基丙腈(43.59,30.79μg/mL)、乙酸(17.77,59.36μg/mL)和2-壬酮(78.27,92.38μg/mL)等,自然发酵增加了二氧化碳(36.83μg/mL)和4-甲氧基-1,3-苯二胺(0.67μg/mL)等成分。
Headspace solid phase microextraction （SPME） technique was employed to extract volatile compounds from stored early indica rice and its 72 h natural fermented liquid, the early indica rice had stored for 30 months after harvested. Volatile compounds of the samples were isolated and identified successfully by capillary gas chromatography - mass spectrometry （GC - MS） coupled with NIST, GC chromatogram of reference samples and related hteratures. There are following same volatile components in both the stored early indica rice and the fermented liquid：acetaldehyde （95.05 μg/ mL and 46.84 μg/mL, respectively ） ; 2 - hydroxy - propanenitrile （43.59μg/mL and 30.79 μg/mL, respectively） ; acetic acid （17.77 μg/mL and 59.36 μg/mL, respectively） and 2- nonanone （78.27 μg/mL and 92.38 μg/mL, respectively）. The natural ferment produces additional volatile components, such as carbon dioxide （36.83 μg/mL）and 4 - methoxy - 1,3 - benzenediamine（0.67 μg/mL）, and others.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第2期1-4,共4页
Journal of the Chinese Cereals and Oils Association
基金
国家高技术研究发展计划项目(2008AA100801)
湖南省科技攻关项目(2008gk3002)
湖南省教育厅项目(06C091)
关键词
早籼米
自然发酵
顶空固相微萃取法
气相色谱-质谱法
挥发性化合物
early indica rice, natural ferment, head space solid phase mieroextraction （HS - SPME）, gas chromatography- mass spectrometry, volatile compounds
