摘要
以新鲜薏仁米和异味薏仁米为原料,采用顶空—固相微萃取—气质联用法分别对新鲜薏仁米和异味薏仁米的挥发性成分进行分析。研究结果表明:从新鲜薏仁米和异味薏仁米中共鉴定出85种挥发性成分,其中新鲜薏仁米中鉴定出47种化合物(主要包括12种醇类、11种醛酮类、22种烃类),其主要挥发性成分为右旋萜二烯、苯、2-戊基呋喃、己醛、壬醛、正辛醛、2-庚酮、正戊醇、正己醇、1-辛烯-3-醇和芳樟醇;异味薏仁米中鉴定出58种化合物(主要包括17种烃类、8种醇类、14种醛酮类、10种酯类和5种酸类),其主要挥发性成分为1-十五烯、己醛、壬醛、癸醛、正辛醛、正辛醇、己酸、庚酸、辛酸和壬酸。造成新鲜薏仁米与异味薏仁米的主要挥发性成分中酸类化合物种类和含量差异的主要原因,可能是新鲜薏仁米在贮藏过程中油脂的氧化。
Headspace-solid phase micro-extraction（HS-SPME）coupled to gas chromatography-mass spectrometry（GC-MS）was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor.The results showed：more than 85 of volatile compounds which belonged to distinct chemical families were analyzed.A total of 47 compounds in fresh adlay seeds were identified（including 12 alcohols,11aldehydes and ketones and 22hydrocarbons）,the major volatile components in fresh adlay seeds were（＋）-Limonene,benzene,2-pentyl furan,hexanal,1-nonanal,n-octanal,2-heptanone,1-pentanol, 1-hexanol, 1-octen-3-ol and linalool;While,there were 58 compounds in adlay seeds with off-flavor（including 17 hydrocarbons,8 alcohols,10 esters,5 acids,14 aldehydes and ketones）,the major volatile components in adlay seeds with off-flavor were 1-pentadecene,hexanal,1-nonanal,decanal,noctanal,1-octanol,hexanoic acid,heptanoic acid,octanoic acid and nonanoic acid.The main reason for the difference in the type and content of acid compounds in the main volatile components from fresh adlay seeds and those with 0ff-flavor may be the oxidation of fresh adlay seeds during storage.
出处
《食品与机械》
CSCD
北大核心
2017年第7期35-39,共5页
Food and Machinery
关键词
薏仁米
顶空固相—微萃取
挥发性成分
气相色谱—质谱联用
adlay（Coix lachryma-jobi var.ma-yuen Stapf）
headspace solid phase micro-extraction（HS-SPME）
volatile compounds
gas chromatography-mass spectrometry（GC-MS）
