基于SPME-GC-MS对不同品种大米挥发性物质分析

Analysis of volatile compounds in different varieties of rice based on SPME-GC-MS

以4种不同品种大米为研究对象,采用固相微萃取-气相色谱-质谱法(SPME-GC-MS)对不同品种大米挥发性成分进行分离鉴定,比较不同大米品种挥发性成分的差异性,并对香气物质进行主成分分析。结果表明:大粒溪香挥发性成分种类最多为52种,大粒香、帅优63和金麻粘分别为39种,37种和28种。4种大米主要挥发性成分基本相同,主要成分为烷烃、醛类、酯类,且相对含量均以烷烃类最高。大粒溪香、大粒香、金麻粘、帅优63烷烃类相对含量分别为58.56%、37.26%、47.27%、61.65%。根据4种大米发性物质相对含量和种类以及主成分分析,说明不同品种间大米风味物质对大米香气品质存在较大影响。

Using 4 different varieties office as research objects, the volatile components of the rice were isolated and identified using solid-phase mi- croextraction and gas chromatography/mass spectrometry （SPME-GC-MS）. The difference of volatile components of the rice was compared and fla- vor substances were analyzed by principal component analysis. The results showed that 52, 39, 37 and 28 kinds of volatile components were detected in Dalixixiang, Dalixiang, Shuaiyou 63, and Jinmazhan, respectively. The main volatile components of the 4 kinds of rice were basically same, and the main components were alkanes, aldehydes and esters. The relative contents of alkanes were the highest in different varieties of flee, and the con- tents in Dalixixiang, Dalixiang, Jinmazhan and Shuaiyou 63 were 58.56%, 37.26%, 47.27% and 61.65%, respectively. According to the changes in the relative contents and types of volatile components in different rice, as well as the principal component scores, these results indicated that flavor compounds of different varieties of rice had great influence on aroma quality.