云南地方香稻品种排沙香糯稻米的挥发性成分分析

Analysis of Volatile Components in a Native Aromatic Rice Variety Paishaxiangnuo Rice in Yunnan

利用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)技术,对云南地方香稻品种排沙香糯稻米中的挥发性成分进行分析。结果表明在地方品种排沙香糯中共鉴定出57种挥发性成分,其中有醛类、醇类、酮类、酯类、烃类、芳香族类和杂环类7类挥发性成分。其中主要的挥发性成分是醛类和醇类,相对含量分别为70.20%和14.05%;酯类和芳香族化合物相对总含量最少,为1.91%和0.48%。挥发性成分中相对含量最高是壬醛(26.57%)和己醛(22.79%),2-异丙基-1-己烯的相对含量最低,为0.05%。此外,在该香稻中也鉴定出香米的特征香味成分2-乙酰-1-吡咯啉(2AP),相对含量为0.57%。排沙香糯稻米中含有许多挥发性成分,是一种特殊的香稻种质,探究该香米品种挥发性物质的主要成分,研究结果可为该品种在育种和生产中的利用提供理论依据,为香米产业的发展提供参考。

Headspace solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometric(GCMS) were used to analyze the volatile components of an aromatic rice variety Paishaxiangnuo in Yunnan in this study. The result showed that there were identified 57 compounds in the Paishaxiangnuo of native variety, which consisted of aldehydes, alcohols, ketones, esters, hydrocarbons, organic acids, benzodiazepines and heterocyclic components. The main volatile compounds were aldehydes and hexanal, relative content was 70.20% and 14.05%,the relative content of esters and benzodiazepines were the lowest, which were 1.91% and 0.48%. The highest content wasnonanal with a percentage of 26.57%, followed by hexanal with a percentage of 22.79% in relative content of volatile constituent. The lowest relative content was heptane, 2-methyl-3-methylene-with a percentage of 0.05%. In addition, 2-acetyl-1-pyrroline(2AP), a characteristic flavor component of fragrant rice, was also identified and with a percentage of 0.57% in the aromatic rice. In a word, the variety Paishaxiangnuo had rich aroma components and was a special rice resource. Therefore, exploring the main components of the volatile flavorcompounds of this scented rice variety would provide a theoretical basis for the utilization of the Paishaxiangnuo in breeding and production, and the development of the aromatic rice industry.