摘要
采用固相微萃取结合气相色谱-嗅闻-质谱技术对7种籼米、4种粳米共11种米饭样品的风味化合物进行分析。结果表明,粳米中风味化合物种类略高于籼米。米饭中关键风味化合物在粳米、籼米样品中存在显著差异,2-乙酰基-1-吡咯啉在籼米样品中未被检出;4-乙烯基苯酚只在粳米中被检测出;香草醛在粳米中的相对含量显著高于籼米;而籼米中1-辛烯-3-醇、戊醛、己醛的相对含量显著高于粳米。利用米饭风味物质的主成分分析方法,可以区分出粳米与籼米的品种差异。
Solid phase micro-extraction combined with gas chromatography-olfactometry-mass spectrometry(SPME-GCO-MS)was used to analyze the flavor compounds of cooked rice from seven indica rice cultivars and four japonica rice cultivars.The results showed that cooked japonica rice was slightly richer in volatile flavor compounds than cooked indica rice.The key flavor compounds of cooked indica and japonica rice were significantly different.Specifically,2-acetyl-1-pyrroline was not detectable in indica rice samples while4-vinylphenol was only detectable in japonica rice.The content of vanillin in japonica rice was significantly higher than in indica rice.However,the contents of1-octene-3-ol,pentanal and hexanal in indica rice were significantly higher than in japonica rice.Thus,through principal component analysis(PCA)of the flavor components of cooked rice,we distinguished between indica and japonica rice.
作者
张敏
苗菁
苏慧敏
王子元
ZHANG Min;MIAO Jing;SU Huimin;WANG Ziyuan(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University,Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology & Business University, Beijing 100048, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第16期110-114,共5页
Food Science
基金
国家自然科学基金面上项目(31371830)
关键词
籼稻
粳稻
米饭
风味
主成分分析
indica rice
japonica rice
cooked rice
flavor
principal component analysis
作者简介
张敏（1972—），女，教授，博士，研究方向为粮食、油脂与植物蛋白工程。E-mail：xzm7777@sina.com
