顶空固相微萃取与气质联用法分析香米中的挥发性成分

Analysis of Volatiles in Rice by Headspace Solid Phase Micro-extraction Coupled with GC-MS

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用法(GC-MS)分析了12种大米中的挥发性成分。在8种香米中共检测出64种挥发性成分,在4种普通稻米中共检测出49种挥发性成分。比较香米和普通稻米中的挥发性成分发现,香米中的辛烯醇、癸烯醛、甲基十五烷、丁基十二烷亚硫酸酯、二苯并噻吩、豆蔻酸异丙酯、菲、蒽和芘等挥发性化合物的含量都要显著高于普通稻米,因此有可能是这些化合物协同作用构成了香米的特有香味。同时利用国家标准对12种大米的品种品质和香味进行了评定。结果表明HS-SPME技术能有效地萃取香米中的挥发性成分,该研究可以为香米的贮藏和品质改善研究提供参考和借鉴。

The volatile compounds in 12 kinds of rice were analyzed by headspace solid phase micro extraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS） in this study.There were 64 volatiles in 8 kinds of aromatic rice,while 49 volatiles in 4 kinds of common rice.The comparison between volatile compounds in fragrant rice and common rice revealed that the amount of octane enol,decylenic aldehyde,methyl pentadecane,butyl dodecane sulfurous acid ester,dibenzothiophene,cardamom acid isopropyl ester,phenanthrene,anthracene and pyrene in the 8 kinds of fragrant rice were significantly higher than those in the 4 kinds of common rice.It is probably the combined action of these compounds contribute to the unique flavor in aromatic rice.Meanwhile,the quality and flavor in the 12 kinds of rice were evaluated by the national standards.The results showed that the HS-SPME technique could effectively extract the volatile compounds in aromatic rice,and this study could provide a reference for the study of storage and quality improvement in aromatic rice.