摘要
为科学评价小麦受玉米象侵害后其食用品质的优劣,研究了小麦受不同虫态玉米象侵害后其全麦粉馒头挥发性化合物的动态变化。采用固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术测定受卵期、幼虫期、蛹期及成虫期玉米象侵害后小麦制成全麦粉馒头的挥发性化合物的种类、成分及其相对含量,并结合主成分分析确定小麦受不同虫态玉米象侵害后其全麦粉馒头的特征挥发性化合物。结果表明:9组样品中共检测出79种挥发性化合物,其中包括33种烃类、15种醇类、15种醛类、7种酯类、6种酮类和3种杂环类化合物。随着玉米象的生长发育,烃类与杂环类物质相对含量呈增多的趋势,醇类、醛类、酯类和酮类物质相对含量均有减少;全麦粉馒头的感官评分逐渐降低,气味评分下降明显且在除卵期外的各虫期样品中均呈现显著性差异;通过主成分分析得出不同虫态玉米象侵害后全麦粉馒头的特征挥发性物质为2-正戊基呋喃、1-辛烯-3-醇、(2Z)-2-庚烯醛、反-2-辛烯醛、3,7,11-三甲基-1-十二醇、环十四烷、(E)-3-甲基-2-十一烯、十四烷、二十四烷、(7Z)-7-十六碳烯、亚硫酸十二烷基己酯、十三醇、十三烷、2,6-二甲基-2,6-十一碳二烯-10-酮、反式-2-壬烯醛、(5Z)-6,10-二甲基-5,9-十一二烯-2-酮。因此,不同虫态玉米象对小麦的侵害不仅会对全麦粉馒头各类挥发性物质的相对含量产生影响,也会使其原有香气减弱甚至出现异味,并产生特征挥发性化合物。
Whole wheat flour processed from whole wheat grain not only retains the germand bran,improves the utilization rate of wheat but also increases social benefits.Because it is rich in nutrients and functional ingredients,it is more and more popular among consumers.However,during the storage process,wheat is very vulnerable to erosive pests,which leads deterioration of wheat quality.Among the pests,the contamination induced by Sitophilus zeamais is the most serious.It lays eggs inside the grains,secretes viscous substances to close the spawning holes after spawning,and then the eggs develop inside the grains until adults emerge.Apart from the damage by the eggs and adults,their secretions are also harmful to human body.This work studied the changes of volatile compounds in whole-wheat flour steamed bread prepared by wheat infested by Sitophilus zeamais at different stages of development,so as to evaluate the quality of wheat food infested by Sitophilus zeamais.About 8000 Sitophilus zeamais adults were used to infect about 1 kg of wheat.After 3 days,all Sitophilus zeamais were screened out,and the screened wheat was put back into the original sample bottle to continue cultivation.According to the sampling method in the literature,the culture flasks were taken out on the 5th,19th,and 26th days as the egg-stage,larvalstage,and pupa-stage wheat samples.When adults crawled out of the culture bottle,the adults were screened out regularly every day until no more adults crawled to obtain the adult stage sample,which was taken out as the adult stage wheat sample.The above wheat samples were prepared into whole-wheat flour steamed buns according to the national standard,and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)technology was used to identify the volatile components of Sitophilus zeamais in egg,larval,pupal,and adult stages.In combination with principal component analysis,changes in the types,relative content and components of volatile compounds in whole-wheat flour steamed bread were dete
作者
张玉荣
钱冉冉
ZHANG Yurong;QIAN Ranran(College of Food Science and Engineering,Henan Collaborative Innovation Center of Grain Storage and Security,Collaborative Innovation Center of Henan Grain Crops,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2022年第6期101-110,共10页
Journal of Henan University of Technology：Natural Science Edition
基金
财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-03)
“十三五”国家重点研发专项(2017YFC1600601)
河南工业大学高层次人才基金项目(2020BS006)。
关键词
玉米象
全麦粉馒头
挥发性物质
Sitophilus zeamais
whole wheat steamed bread
volatile compounds
