摘要
以栽培于江苏苏南地区的香粳８６１８ 为材料，碾米机加工稻谷成糙米，糙米用水蒸煮，借助装于玻璃管中的Ｐｏｒａｐａｋ Ｑ吸附剂富集米饭挥发性成分，重蒸乙醚洗脱吸附性，乙醚洗脱液分别用盐酸、碳酸氢钠、氢氧化钠的稀落液处理，得到挥发性物质的中性、弱酸性、酸性和碱性组分，经嗅感评定重要香成分存在于碱性组分中，碱性组分浓缩后，由ＧＣ进行分析，进行柱后感官评定，确定香成分峰的香气特征和位置，ＧＣ—ＭＳ测定重要呈香化合物的质谱图，经人工解析，确定为２ － 乙酰基吡咯啉，同时，以２ － 乙酰基吡咯为原料进行人工合成印证，合成的２－ 乙酰基吡咯啉与前者在气味特征，质谱图方面均相吻合，最终确认２－ 乙酰基吡咯啉是香粳８６１８
The volatile components of aromatic Xiangjian-8618 rice ( Oryza Sativa L.),cultirated in the south of Jianysu,were collected by Porapak Q absorbent packed in a glass tube when the dehulled rice was cooked,recovered with restilled ether,and divided into neutral,weak acidic,acidic and basic fractions by dilute hydro chloric acid,sodium bicarbonate,and sodium hydroxide solution extraction respectively.It was established by sensory evaluation that the aroma components existed in the basic fraction.The basic fraction concentrated was further seperated by GC,sniffed after column to locate every peak in GC profile.It was found that the important aroma component was 2-acetyl-1-pyrroline.A comparison of the sample aroma component with a synthesized material of the component in aromatic characteristic and mass spectrogram confirmed the establishment.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第5期15-17,共3页
Journal of the Chinese Cereals and Oils Association
