不同分析方法对香米香气测定结果的影响

Effects of Different Analytical Methods on the Results of Aroma of Scented Rice

采用同时蒸馏萃取法(SDE)和柱吸附法(XAD-4)对香米香气成分进行比较分析.结果表明,SDE法操作方便,能较多地收集到醛类香气物质,并收集到香米香气的特征物质2-乙酰基吡咯啉,香气物质中小分子化合物偏少;柱吸附法能弥补SDE法一些缺陷,所收集的香气成分更均衡,但吸附剂的处理较为困难.因此,两种方法结合使用能更完整地反映香米香气组分的特性.

To analyze the aroma of scented rice, the SDE and absorption methods（XAD-4） were used.The results showed that SED method could be manipulated easily, furthemore, more aldehyde aroma and the typical aroma 2-acetyl-1-pyrroline could be obtained as well, however, with less tiny molecular aroma components. Absorption method could make up for this defect, and aroma components were evenly distributed, but it is hard to deal with the absorbent. Therefore, it would be better to use these two methods together to reflect the features of aroma components of scented rice totally.