基于气相色谱-离子迁移色谱分析五彩糙米挥发性成分差异

Characterization of Volatile Profiles of Five-Pigmented Brown RiceBased on Gas Chromatography-Ion Mobility Spectroscopy

研究不同色泽糙米的挥发性气味成分差异,明确彩色糙米的风味品质特性。以汉中市洋县产五彩糙米(黑、红、紫、黄和绿)为试材,采用气相-离子迁移色谱方法(GC-IMS)比较不同色泽糙米挥发性气味成分差异。结果:从五彩米样品中共鉴定出62种挥发性气味成分,包括醛类30种(占63.48%~70.39%)、醇类10种(占8.47%~16.81%)、酮类10种(占10.13%~15.09%)、酯类6种(占1.64%~6.15%)、呋喃类2种(占2.39%~4.94%)、酸类2种(占0.35%~1.34%)和醚类2种(占0.35%~0.79%)。黑色糙米的醛类含量相对较高,紫色糙米醇类和呋喃类含量相对较高,绿色糙米酮类含量相对较高,黄色糙米的酯类、醚类和酸类含量均相对较高。主成分分析表明,前2个主成分累计贡献率为72.2%,说明GC-IMS数据可区分五彩糙米原料挥发性成分。结论:通过建立洋县五彩糙米气味指纹图谱,可视化呈现不同色泽糙米挥发性风味轮廓,为其质量控制提供参考依据。

In order to demonstrate the flavor characteristics of brown rice with various colors,the differences in volatile profiles of five-pigmented brown rice(black,red,purple,yellow,and green)originated from Yang County,Hanzhong were compared by gas chromatography-ion mobility spectroscopy(GC-IMS).Results showed that 62 volatile odorants were detected by GC-IMS from 75 peaks of five-pigmented brown rice samples,including 30 aldehydes(63.48%-70.39%),10 alcohols(8.47%-16.81%),10 ketones(10.13%-15.09%),6 esters(1.64%-6.15%),2 furans(2.39%-4.94%),2 acids(0.35%-1.34%),and 2 ethers(0.35%-0.79%).Principal component analysis showed that the accumulated contribution ratio of the first two components was 72.2%,indicating that GC-IMS data can distinguish the volatile components of five-pigmented brown rice raw materials in Yang County.By establishing the odor fingerprint of pigmented brown rice in Yang County,the volatile profiles of brown rice with different colors are visualized,which contributes references for the brand and quality characteristics of pigmented rice in Yang County.