用米量和收集次数对香米香气成分及含量的影响

On Quantities of Scented Rice and the Times of Aroma Absorption on Aromatic Components of Scented Rice

为了解用米量和香气收集次数对香米香气成分及含量的影响,采用同时蒸馏萃取法(SDE)进行了研究.结果表明,增加用米量和香气收集次数均能提高香米香气成分的相对含量,当用米量由100g增加为200和300g时,其香气相对含量增加了16.27%和24.37%;当香气收集次数由1次增加至2次,3次和4次时,其香气相对含量分别增加了5.51%,6.08%和6.35%;但不同香气成分增加的趋势和程度不同.采用200g香米1次收集能得到比较完整的香气组分.

SDE is adopted to make a study of the effects of the quantities of scented rice and the times of aroma absorption on aromatic components of scented rice. The result shows that the concentration of aroma can be enhanced with the increase of the quantities of scented rice or the times of aroma collection. When the quantity of scented rice increases from 100 g to 200 g and 300 g the relative concentration of aroma increases 16.27% and 24.37%, respectively. When the times of aroma absorption increases from 1 time to 2 times, 3 times and 4 times the relative concentration of aroma only increases 5.51%, 6.08% and 6.35%. So there is no direct ratio between them. The increasing trend and degree of different aromatic compounds are different. According to the study, in order to study the aroma of scented rice 200 g scented rice and one time absorption can get good result.