基于顶空-气相色谱-离子迁移谱技术分析蒸煮前后不同颜色稻米的挥发性化合物

Characterization of Volatile Compounds in Different Colored Rices before and after Cooking by Headspace-Gas Chromatography-Ion Mobility Spectrometry

采用顶空-气相色谱-离子迁移谱对3种不同颜色稻米样品的挥发性成分进行分析,共检测出64个峰,鉴定出44种挥发性物质。白色稻米在蒸煮后释放出高浓度的2-甲基丙烯醛、3-甲基丁醛、庚醛单体、未定性组分2、9、12、15。红色稻米在蒸煮后释放出高浓度的庚醛(单体、二聚体)、戊醛、2-丁基呋喃、(E)-2-庚烯醛(单体、二聚体)、辛醛(单体、二聚体)、反-2-辛烯醛、壬醛(单体、二聚体)、异戊醇、癸醛、乙酸乙酯、2,3-丁二酮、2-戊基呋喃、未定性组分1、3、6、7、8、10、16、17、18、19。黑色稻米蒸煮后释放出高浓度的2-戊酮、2-己烯醛、丁烯腈、3-甲基-1-戊醇、1-辛烯-3-酮、糠醇、2-甲基丁酸乙酯、苯甲醛、苯甲醇、丙二酸二甲酯、未定性组分4、11。3种不同颜色稻米蒸煮后,香味物质增多。综上所述,采用顶空-气相色谱-离子迁移谱技术可以很好地表征不同颜色稻米及蒸煮前后的香气特征,为消费者的选购提供理论依据。

The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).A total of 64 peaks were detected,and 44 volatile compounds were identified.White rice liberated a high concentration of 2-mhyl-2-propenal,3-methylbutanal,heptanal monomer and four unknown components after cooking.Red rice liberated a high concentration of heptanal(monomer and dimer),pentanal,2-butylfuran,amyl aldehyde,furan,(E)-2-heptenal(monomer and dimer),octanal(monomer and dimer),(E)-2-octenal,n-nonanal(monomer and dimer),isopentyl alcohol,decanal,ethyl acetate,2,3-butanedione,2-pentylfuran,and 10 unknown compounds.Black rice released a high concentration of 2-pentanone,2-hexenal,3-butenenitrile,3-methyl-1-pentanol,1-octene-3-one,furfuryl alcohol,2-methyl-ethyl butyrate,benzaldehyde,phenylacetaldehyde,propanedioic acid,dietyl ester,and two unknown components.After cooking,the number of aroma compounds in the three colored rices increased.In conclusion,headspacegas chromatography-ion migration spectrometry can well characterize the aroma of different colored rices before and after cooking,making it easier for consumers to choose rice.