摘要
以8种市售大米为研究对象,利用顶空固相微萃取气相色谱质谱联用技术(solid-phase microextraction,SPME/gas chromatography-mass spectrometer,GC-MS)和电子鼻分析了大米中的挥发性物质,旨在鉴定粳米和籼米的特有香气,并比较两者差异。实验结果表明:运用电子鼻技术和主成分分析(principal component analysis,PCA)能有效区分不同品种大米,粳稻和籼稻在挥发性成分上差异明显。在此基础上,通过GC-MS定性定量检测大米中的挥发性成分,籼米的挥发性成分(149种)多于粳米(94种),籼稻中挥发性物质最多的是茉莉香米,粳稻中挥发性物质最多的是稻花香米。壬醇、癸醇和2-乙基-1-己醇等醇类物质只存在于籼米中,而2-环己酮和2-癸酮等酮类物质只在粳米中检测到,可能是这些物质导致了两个大米种类香气的差异。粳米和籼米中的重要风味物质主要是醛类、酮类和醇类,如己醛、辛醛、壬醛、苯甲醛、2-戊基呋喃等物质在粳米和籼米中都存在,这些挥发性成分阈值小,对大米特征香气的形成起重要作用。研究结果可为大米的产地及品种鉴别提供一定的参考价值。
Eight types of commercial rice were used as research objects in this test. Headspace solid phase microextraction,gas chromatography mass spectrometry technology( SPME/GC-MS) and Electronic nose analysis technology were used in the test to analyze the volatile compounds of 8 kinds of commercial rice. It was aimed at identifying characteristic aroma of japonica and indica rice, and comparing the differences. Results showed that the use of electronic nose analysis technology and the Principal Component Analysis(PCA) can effectively distinguish different varieties of rice. The difference of volatile components between Japonica Rice and indica rice is obvious.Meanwhile, the qualitative and quantitative detection of volatile components in 8 kinds of rice made by SPME/GC-MS indicates that the volatile components of indica rice are more than japonica rice. Volatile components in indica(149 kinds) rice are more than those in japonica rice(94 kinds). On the basis, Hom mali rice contains the most volatile components in indica rice and Daohuaxiang rice contains the most volatile components in japonica rice. The alcohols such as nonanol, decanonel and 2-ethyl-1-hexyl alcohol were only detected in indica rice, while 2-cyclohexanone and 2-decanone were only detected in japonica rice. Those components may cause differences in the aroma of two rice varieties. Aldehydes, alcohols and ketones are important flavor components in both japonica and indica rice, such as hexanal, octanal, nonaldehyde, benzaldehyde, 2-amyl furan, etc. These volatile components have a small threshold but play an important role in the formation of rice characteristic aroma. The research results can provide some reference value to identify cultivation areas and varieties of rice.
作者
崔琳琳
赵燊
周一鸣
王惠
闫贝贝
张欢
周小理
Cui Linlin;Zhao Shen;Zhou Yiming;Wang Hui;Yan Beibei;Zhang Huan;Zhou Xiaoli(College of Hotel Management, Shanghai Business School, Shanghai 200235;School of Perfume and Aroma Technology, Shanghai Institute of Technology2 , Shanghai 201418)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第12期134-141,共8页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划重点专项(2017YFD0400102-04)
国家自然科学基金青年科学基金项目(31501437)
