大米中2-乙酰基-1-吡咯啉检测技术及形成机制研究进展

Detection Technologies and Formation Mechanisms of 2-acetyl-1-pyrroline in Rice:A Review

2-乙酰基-1-吡咯啉是大米中的特征香气成分,其含量高低直接影响大米品质和价格。因此,开展大米中2-乙酰基-1-吡咯啉精准检测方法研究,对于明确呈香机理、提升大米品质及促进进出口贸易都具有重要意义。综述了当前主要的前处理技术和基于GC、GC-MS、GC-O-MS、GC-TOF-MS、GC×GC-TOF-MS、HPLC-MS/MS等仪器检测2-乙酰基-1-吡咯啉的研究进展,分析了各种方法的优缺点,以及2-乙酰基-1-吡咯啉形成机制的研究进展,以期实现大米中2-乙酰基-1-吡咯啉的精准检测及大米品质提升提供借鉴。

2-acetyl-1-pyrroline,a characteristic aroma component in rice,directly affects the quality and price of rice.Therefore,the research on the accurate detection method of 2-acetyl-1-pyrroline is of great significance to clarify the aroma mechanism,improve the quality and promote import and export trade for rice.This paper reviews current major pretreatment methods,detection technologies by GC,GC-MS,GC-O-MS,GC-TOF-MS,and HPLC-MS/MS,the advantages and disadvantages of various methods and the research progress of the formation mechanism of 2-acetyl-1-pyrroline,aiming to provide reference for the accurate detection of 2-acetyl-1-pyrroline and the improvement of rice quality.