采收期对籼米米饭气味成分的影响  

Effects of harvested time on the flavor of cooked indica rice

作　　者：徐兴凤[1] 钟业俊[1] 官斌 刘成梅[1] 刘伟[1] 夏文[1] 闫家凯[1] 艾亦旻[1] 左艳娜[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西省质量技术监督行政许可评审中心,江西南昌330047

出　　处：《食品工业科技》2013年第2期123-125,共3页Science and Technology of Food Industry

摘　　要：采用顶空固相微萃取(SPME)和气相色谱-质谱联用法(GC-MS)分析了不同采收期籼米米饭的气味成分,检测出16种气味成分,其中醛类占主导地位,其次为酮类和醇类。随着成熟度的增加,米饭气味成分的数量和峰面积均呈现降低趋势,即提前采收米样的气味成分更为丰富。The 16 kinds of volatile compounds in cooked-rice based on different harvested time were analysed by headspace solid-phase microextraction（SPME） and gas chromatography-mass spectrormetry（GC-MS） in this study,among which aldehydes played a dominant role,followed by ketones and alcohols. The results showed that the total peak area and number of flavor reduced with maturity,flavor was considered to be rich in early-harvested rice.

关 键 词：籼米 采收期 米饭 气味成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]