炒制对小米挥发性成分影响的研究  

Effect of roast on the volatile compounds in foxtail millet

作　　者：刘敬科[1] 赵巍[1] 李少辉[1] 刘松雁 张爱霞[1] 刘莹莹[1] 张玉宗[1] 

机构地区：[1]河北省农林科学院谷子研究所,河北省杂粮研究实验室,石家庄050035 [2]石家庄市畜产品质量监测中心,石家庄050041

出　　处：《食品科技》2014年第12期181-185,共5页Food Science and Technology

基　　金：国家十二五科技支撑计划项目(2012BAD34B08-9);河北省科技计划项目(14227110D)

摘　　要：采用同时蒸馏萃取(SDE)结合气相色谱-质谱联用技术(GC-MS)分析小米和炒小米挥发性成分差别,小米和炒小米总共检测到64种挥发性成分,其中小米46种,炒小米44种,为醛、杂环、醇、酮、碳氢、含苯衍生物、酸和酯类物质。小米中己醛、2-甲基-萘、(E,E)-2,4-癸二烯醛和十五酸为主要挥发性成分,炒小米中己醛、糠醛、(E)-2-辛烯醛和(E,E)-2,4-癸二烯醛为主要挥发性成分。炒制导致小米中醛和杂环类物质含量增加,碳氢和含苯衍生物含量大幅降低,对形成炒小米独特气味品质起到积极作用。Volatile compounds were extracted by simultaneous distillation extraction（SDE）, gas chromatography-mass spectrometr y（GC- MS） was established to determine the volatile aroma compounds in foxtail millet and roasted foxtail millet. Results showed that a total of 64 compounds were identifi ed and there were 46 kinds in foxtail millet and 44 kinds in roasted foxtail millet identifi ed, including aldehydes, heterocyclics, alcohols, ketones, hydrocarbons, benzene derivatives, acids and esters. Hexanal, 2-methyl-naphthalene,（E,E）-2,4-decadienal and pentadecanoic acid were dominant in the foxtail millet. Hexanal, 2-furanmethanol, ethyl-pyrazine and（E,E）-2,4-decadienal were dominant in the roasted foxtail millet. Roast caused increase level of aldehydes and heterocyclics and decrease level of hydrocarbons and benzene derivatives in foxtail millet. Roast had positive effects on the odor quality of foxtail millet.

关 键 词：炒制 小米 挥发性成分 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]