米饭香气与热解吸法

Aroma of Cooked Rice and Thermo-Desorption

以ＴｅｎａｘＧＣ吸附法和同时蒸馏萃取法（ＳＤＥ）研究了宜兴香粳和普粳米饭的香气。用色谱质谱联用仪分析共检出８３种组分。比较了两种米饭香气的差别。以橙花醇为主体的萜烯醇和己醛含量的多少对二者香气差异起了关键作用。ＳＤＥ法检测得到２－乙酰基－１－吡咯啉产生特征米饭香气。文章认为ＴｅｎａｘＧＣ吸附法结合ＳＤＥ可取长补短，更全面地反映出米饭香气。

The flavors of both cooked scent and ordinary rices were isolated by absorptionwith Tenax GC'and SDE (simultaneous distillation and extraction)respectively. Morethan 80 components were identified by GC/MS. There are different contents of terpenealcohols,aldehydes,esters and unsaturated alcohols in aroma of the two kinds of ricesand it is the reason for the difference in flavors. 2-acetyl-1-pyrroline is one of the keycompounds of cooked rice flavor,which isolated by SDE method. A complete flavor profile of cooked rice will be recognized by the combination of SDE with Tenax GC absorption.