摘要
稻米是世界一半以上人口的主食选择,而挥发物是影响大米适口性的重要因素之一。稻谷挥发物主要分为烃类、醛类、酮类、酯类、酸类、醇类以及杂环类。目前,蒸馏萃取法(SDE)、超临界流体萃取法(SCFE)、溶剂辅助风味萃取法(SAFE)以及顶空固相微萃取法(HS-SPME)等富集方式是广泛应用的稻谷挥发物前处理手段,电子鼻(E-nose)、气相-质谱联用(GC-MS)、气相色谱-嗅闻(GC-O)以及气相色谱-离子迁移谱(GC-IMS)等技术是常用的稻谷挥发物检测方法。文章综述了稻谷挥发物组成及其生成途径的研究进展,以及近年来稻谷挥发物分析的前处理方法与检测手段的研究,并展望了稻谷挥发物检测在粮食储藏研究上的广阔前景。
Rice is the staple food choice for more than half of the world's population,and volatile is one of the important factors affecting the palatability of rice.Rice volatiles are mainly divided into alkanes,aldehydes,ketones,esters,acids,alcohols and heterocyclic compounds.At present,simultaneous distillation and extraction(SDE),supercritical fluid extraction(SCFE),solvent-assisted flavor extraction(SAFE),and headspace solid phase microextraction(HS-SPME)were widely used enrichment methods for rice volatile pretreatment.Electronic nose(E-nose),gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactory(GC-O),and gas chromatography-ion migration spectrometry(GC-IMS)were commonly used to detect rice volatiles.In this paper,the research progress of volatiles composition and their formation pathways in rice were reviewed,as well as the research of pretreatment methods and detection methods for volatiles analysis in rice in recent year,and the broad prospect of volatiles detection in grain storage was prospected.
作者
邵晋
董家琳
吴学友
唐培安
Shao Jin;Dong Jialin;Wu Xueyou;Tang Pei'an(College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing,Jiangsu 210023)
出处
《粮食科技与经济》
2023年第3期83-89,共7页
Food Science And Technology And Economy
基金
“十四五”国家重点研发项目子课题(2021YFD2100605-07)
国家自然科学基金(32101882)
江苏高校优势学科建设工程资助项目(PAPD)。
关键词
稻谷
挥发性化合物
前处理
检测方法
rice
volatile compounds
pretreatment
detection methods
