基于顶空固相微萃取结合气相色谱-质谱法分析圣稻2620挥发性成分

Analysis of Volatile Compounds in Japonica Rice Shengdao 2620 by Gas Chromatography-Mass Spectrometry with Headspace Solid Phase Micro-extraction

[目的]了解优良食味米水稻品种圣稻2620蒸煮过程中的挥发性风味成分。[方法]采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱法(GC-MS),对优良食味大米圣稻2620蒸煮过程中的挥发性风味成分进行定性分析。[结果]共检测到29种挥发性成分,其中酮类成分10种,占总含量的37.52%,主成分为2-庚酮(11.59%)和2-癸酮(8.64%);醛类成分7种,占总含量的32.89%,主成分为苯甲醛(15.28%)和正己醛(7.60%);检测到烷类成分3种,占总含量的10.64%,主成分为正十四烷(7.20%);鉴定醇类、醚类、苯类、酚类、吲哚类9种,占总含量的18.96%。[结论]该研究为稻米优良食味品质机理的解析、培育优良食味水稻新品种提供了理论依据。

[Objective] To study the volatile compounds in Japonica rice Shengdao 2620 during the cooking process.[Method] The volatile compounds in Japonica rice Shengdao 2620 were analyzed by headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).[Result] Twenty-nine components in Shengdao 2620 were determined. Ten kinds of ketones were identified,accounting for 37.52% of the total. The major components were 2-heptanone (11.59%) and 2-decanone (8.64%). Seven kinds of aldehydes were identified,accounting for 32.89% of the total. The major components were benzaldehyde (15.28%) and caproaldehyde (7.60%). Three kinds of alkanes were identified,accounting for 10.64% of the total. The major components were tetradecane (7.20%). We also detected other nine kinds of matters in rice flavor,three kinds of alcohols and ethers,one methylbenzene,one Indole and one 2,4-Di-tert-butylphenol,they were accounted for 18.96% of the total.[Conclusion] This study can provide a theoretical basis for the analysis of the mechanism of high taste quality rice and cultivation of high taste quality rice varieties.