不同筋力小麦品种麦胚中挥发性成分的检测分析  

Analysis of Volatile Components in Wheat Embryo with Different Gluten by Solid-phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

作　　者：燕雯[1] 张正茂[1] 刘拉平[1] 王甜[1] 刘玉秀[1] 何娇[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《麦类作物学报》2013年第4期835-839,共5页Journal of Triticeae Crops

基　　金：陕西省科技统筹创新工程项目(2011KTZB02-01);西北农林科技大学唐仲英植物育种基金项目

摘　　要：为了研究不同筋力小麦品种麦胚的风味特点,采用顶空固相微萃取技术萃取强筋、中筋和弱筋小麦麦胚中的挥发性成分,并进行气相色谱-质谱分析。结果表明,强筋、中筋、弱筋小麦品种麦胚中分别检出32、35和28种挥发性成分,其中相同成分有19种,分别占挥发性成分含量的65%以上,说明三种不同筋力小麦品种的胚中挥发性成分存在一定差异,但大部分主要成分相同,以醇类、酚类、烃类物质为主。The objective of current experiment was to study the volatile components in wheat embryo.The volatile components in wheat embryo were studied by using solid-phase micro-extraction coupled with GC-MS to provide scientific basis for improving the flavor.The results showed that there were 28,35 and 32 kinds of volatile components were detected in the wheat embryo of weak gluten wheat,middle gluten wheat and strong gluten wheat,respectively,in which 19 kinds of volatile compositions were the same and accounted for about 65% of the total,and the major constituents were：alcohols,phenols,hydrocarbons,etc.Although there were some differences in volatile components among different gluten wheat embryo,but most of the main volatile components were the same.

关 键 词：小麦胚 顶空固相微萃取 气相色谱-质谱联用 挥发性成分 

分 类 号：S512.1[农业科学—作物学] S331