顶空固相微萃取与GC-MS联用法分析米饭及其制品气味成分

A Comparison between Volatile Compounds from Fresh Cooked Rice and Instant Cooked Rice

以新鲜米饭和方便米饭为原料,采用75μm CAR-PDMS涂层探头的固相微萃取器顶空取样,提取样品的挥发性成分,用气-质联用仪(GC-MS)对挥发性成分进行鉴定,检出新鲜米饭含有挥发性风味物质41种,方便米饭含有35种,均以挥发性羰基化合物和烃类化合物为主。方便米饭的醇类和烷烃含量相对较少,含有呋喃,吲哚等新鲜米饭没有的物质,这些差异构成了这两种米饭的不同气味。

The volatile compounds from fresh cooked rice and instant cooked rice were extracted by headspace solid micro - extraction （ HS - SPME） and analyzed by gas chromatography - mass spectrometry （ GC - MS）. The number of volatile compounds from the fresh cooked rice is 41, and that from the instant cooked rice is 35 ; both are mainly consisted of volatile carbonyls and hydrocarbons. The amount of alcohols and alkanes of the instant cooked rice are less than those of the fresh cooked rice, but there are furans and indoles in the instant one, which are not found in the fresh one. These differences of the volatile compounds from the fresh cooked rice and the instant cooked rice form their different odors.