酶法方便米饭香气成分的SPME/GC-MS分析

SPME/GC-MS Analysis of Aroma Compounds in Ready-to-eat Rice

运用顶空固相微萃取和气相色谱-质谱联用法对酶法方便米饭中的主要香气成分进行分析鉴定,并将之与常压蒸煮米饭和高压蒸煮米饭的香气成分进行对比。酶法方便米饭样品中检测出66种挥发性化合物,常压蒸煮米饭中检测出69种挥发性化合物,高压蒸煮米饭中检测出84种挥发性化合物。酶法方便米饭与高压蒸煮米饭共有的香气成分种类达到52种,这表明方便米饭的酶处理、干燥等工艺只引入了少量的香气成分,同时也损失了一些香气成分。

In order to analyze and identify aroma compounds in ready-to-eat rice prepared by enzymatic method, headspace solid-phase micro-extraction and gas chromatography-mass spectrometry were used in this study. Volatile compounds from atmosphere-cooked rice and pressure-cooked rice were compared. Totally 66 compounds were detected in enzymatically prepared ready-to-eat rice, while 69 and 84 were detected in atmosphere-cooked rice and pressure-cooked rice, respectively. The common aroma compounds between ready-to-eat rice and pressure-cooked rice were also detected. Therefore, the process of ready-to-eat rice can bring a small amount of new volatile compounds and result in a loss of some compounds.