香米在加工过程中香气成分的变化

Changes of aroma in scented rice during processing

为研究稻米加工工艺对香米香气成分的影响,采用SDE法对加工过程中香米香气成分的变化进行了分析.研究结果表明,随着碾磨程度的提高,香米中香气成分的损失越大,由谷糙分离米至成品米,杂环类、酮类、酯类、烃类、醛类及醇类香气成分的含量减少,分别减少了71.52%,29.70%,27.64%,27.38%,26.83%,20.00%;而酸类香气成分的含量却呈增加的趋势,增加了21.77%.

In order to study changes of aroma in the scented rice during processing, SDE method was used. It shows that the different degrees being milled of the scented rice exert a tremendous influence on the volatility compounds of scented rice, the relative content of the aroma compounds decreases progressively as the processing goes on. The content of mixed-loop, ketone, ester, hydrocarbon, aldehyde and alcohol compounds decreased by 71.52%, 29.70%, 27.64%, 27.38%, 26.83%, 20.00% respectively, while, the content of acid compounds increased by 21.77%.