粳小米粥和糯小米粥中挥发性风味成分差别的研究

Volatile flavour compounds of nonglutinous millet porridge and glutinous millet porridge

实验采用顶空固相微萃取和气质联用技术对粳小米粥和糯小米粥中挥发性成分进行研究,结果显示,两种米粥中共检测到47种挥发性成分,包含13种醛、9种醇、19种碳氢类、4种酮类、2种物质,共含有36种相同的挥发性成分。在两种米粥中醛类物质含量最高,碳氢类物质次之,其他挥发性成分含量较低。糯小米粥中多数挥发性成分绝对含量要高于粳小米粥中的。粳小米粥中主挥发性成分(>5%)为己醛、壬醛、癸醛、(E,E)-2,4-癸二烯醛、十五烷、十六烷和2-戊基-呋喃,糯小米粥中主挥发性成分己醛、壬醛、(E,E)-2,4-癸二烯醛和2-戊基-呋喃。

Volatile flavour compounds were extracted by headspace solid-phase micro-extraction（HS-SPME） ,gas chromatography-mass spectrometry（GC-MS） was established to determine the volatile flavour compounds in millet porridge coming from nonglutinous millet and glutinous millet. 47compounds were determined,including 13 aldehydes,9 alcohols,19 hydrocarbons,4 ketones,2 others. Aldehydes were dominant part of volatile compounds,following hydrocarbons,and other volatile compounds content were lower. Most of vloatile compounds had higher odor intensity in glutinous millet porridge than in nonglutinous millet porridge. The main volatile components（5%） in porridge of non-glutinous millet were hexanal,nonanal,decanal,（E,E） -2,4-decadienal,pentadecane,hexadecane and 2-pentyl-furan. The main volatile components in porridge of glutinous millet were hexanal,nonanal,（E,E） -2,4-decadienal and 2-pentyl-furan.