摘要
通过顶空固相微萃取——气质联用的方法对6种新收获的五常大米包括五常粳米(香米和非香米)、五常糯米中的气味进行了分析,分析比较了其中的差异。结果表明,在这6种样品中,五常香米中挥发性物质最多的是稻花香2号,普通粳米中挥发性物质最多的是超产16,五常糯米挥发物最多的是通粘1号。除烷烃外,3,5-二甲基己醇、十一醛、丙烯酸-2-乙基己酯、二十四醇和正壬醇只在香米中检测出,而在普通粳米中,直链烷烃为其主导的挥发性物质,只检测出较少的醛酮酸酯类挥发性化合物。五常糯米中,2-庚烯-4-醇、己酸乙烯基酯、3-壬烯-2-酮和(Z)-氧代环十七碳-8-烯-2-酮在其他类别的大米中没有检测到,可以认为是构成五常糯米风味的物质。
To study the flavor of japonica rice, sticky rice and aromatic rice in the 6 harvest rice of Wuchang zone, the analysis of the volatile components was used by solid-phase micro-extracion(SPME) and gas chromatography coupled with mass spectrometry(GC-MS), comparing the difference between the different varieties. The results were drown out as following: In the analysis of 6 cultivars, the armatic rice Daohuaxiang 2 was observed to have the highest number of volatile compounds. Tongnian 1 had highest volatile compounds of the sticky rice. Chaochan 16 had highest volatile compouds of the japonica rice. Except alkanes, cyclohexanol, 3, 5-dimethyl-, undecanal, acrylic acid-2-ethyl ester, tetracosanol compounds and nonanal were only found in aromatic in cultivars. While Wuchang japonica rice contained the majority of straight-chain alkanes, only a few of the aldehyde acid esters of volatile compounds were detected. 2-heptan-4-ol, n-caproicacid vinyl ester, trans-3-nonen-2-one and oxacycloheptadec-8-en-2-one(8z) were not found in other rices except for sticky rice, these could be considered Wuchang sticky rice flavor compounds.
出处
《食品工业》
CAS
北大核心
2016年第4期266-269,共4页
The Food Industry
基金
河南省科技攻关计划项目(编号:152102110072)