微波处理大米对米饭气味特征影响的研究  

Effects of microwave on volatile flavor components in cooked rice

作　　者：豁银强[1,2] 车丽[2] 汤尚文[1] 于博[1] 吴进菊[1] 赵思明[2] HUO Yin-qiang;CHE Li;TANG Shang-wen;YU Bo;WU Jin-ju;ZHAO Si-ming(Hubei University of Arts and Science, Xiangyang 441053;Huazhong Agricultural University, Wuhan 430070)

机构地区：[1]湖北文理学院,襄阳441053 [2]华中农业大学,武汉430070

出　　处：《食品科技》2018年第4期171-176,共6页Food Science and Technology

基　　金：2014年襄阳市科技计划研究与开发项目

摘　　要：采用不同的微波方式对大米进行辐照处理,利用电子鼻对米饭挥发性物质进行识别,对采集的数据进行主成分分析,利用固相微萃取和气相色谱-质谱联用技术对米饭挥发性物质进行检测。结果表明,电子鼻可以判别出经脉冲微波、低剂量连续微波、高剂量连续微波处理及未经微波处理大米所烹制的米饭,并达到显著水平。气相色谱-质谱联用仪分析显示,未处理大米烹制米饭挥发性物质主要是醛类和酸类,酮类、醇类、烷烃类和酯类物质的相对含量较低,微波处理大米所烹制米饭中酸类物质含量大幅度升高。Rice was irradiated by different microwaves. The volatile components of cooked rice were detected by electronic nose and the electronic nose signals were analyzed with principal component analysis（PCA）. The volatile components in cooked rice were identified by solid phase microextractiongas chromatography-mass spectrometry（SPME-GC-MS）. The results showed that the electronic nose can distinguish the rice treated by pulse microwave, continuous microwave with lower power with a longer treatment time, continuous microwave with higher power with a longer treatment time and untreated rice. The result of GC-MS analysis showed that the main volatile compounds of cooked rice were aldehydes and acids, the relative content of ketones, alcohols, alkanes and esters was low, and the microwave irradiation increased content of acids in cooked rice significantly.

关 键 词：微波辐照大米 米饭风味 电子鼻 气相色谱-质谱联用仪 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]