大米中内源性香兰素的研究

Study on Endogenous Vanillin in Rice

香兰素是一种广泛应用于食品、药品、香精香料等工业领域的香料,《食品安全国家标准食品添加剂使用标准》(GB 2760—2014)规定大米、巴氏杀菌乳、新鲜蔬菜等品类中不得添加香兰素等天然香料。采用高效液相色谱-串联质谱法对随机购买的203份市售大米进行香兰素和乙基香兰素的检测,结果显示198份大米中香兰素有检出,乙基香兰素未检出。同时选取10份稻谷,脱壳后分别对其米粒及米糠进行检测,结果显示10批次大米样品中香兰素含量为217.04~456.23μg·kg^(-1),其对应米糠中香兰素含量在5710.91~18470.62μg·kg^(-1)。本研究结果表明,大米中可能存在内源性香兰素。该研究可为市场监管部门调整大米中香兰素的监管政策提供一定的数据支撑。

Vanillin is a kind of spices widely used in food,medicine,flavor and other industrial fields,GB 2760—2014 stipulates that rice,pasteurized milk,fresh vegetables and other categories shall not add vanillin and other natural spices.Vanillin and ethyl vanillin were detected in 203 rice samples purchased randomly by high performance liquid chromatography-tandem mass spectrometry.The results showed that vanillin was detected in 198 rice samples,but ethyl vanillin was not detected.At the same time,10 rice samples were selected and their rice grains and rice bran were respectively detected after hulling.The results showed that the vanillin content in the 10 batches of rice samples ranged from 217.04μg·kg^(-1) to 456.23μg·kg^(-1),and the corresponding vanillin content in rice bran ranged from 5710.91μg·kg^(-1) to 18470.62μg·kg^(-1).The results of this study suggest the possibility of endogenous vanillin in rice.This study can provide some data support for the regulatory policy adjustment of vanillin in rice by the market supervision department.