小麦气味中诱集赤拟谷盗的有效成分  

Active Odor Components from Wheat Materials to Induce Tribolium Castaneum Herbst

作　　者：李豫强 张红建 郑联合 张威 毕洁[1,3,4] 戴煌[1,3,4] 肖安红 Li Yuqiang;Zhang Hongjian;Zheng Lianhe;Zhang Wei;Bi Jie;Dai Huang;Xiao Anhong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430030;Hainan Institute of Grain and Oil Science,Haikou 571400;Key Laboratory of Processing and Transformation of Agricultural Products in Hubei Province(Wuhan Polytechnic University),Wuhan 430030;Key Laboratory of Deep Processing of Major Grain and Oil(Wuhan Polytechnic University),Wuhan 430023)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430030 [2]海南省粮油科学研究所,琼海571400 [3]湖北省农产品加工与转化重点实验室(武汉轻工大学),武汉430030 [4]大宗粮油精深加工省部共建教育部重点实验室(武汉轻工大学),武汉430030

出　　处：《中国粮油学报》2021年第3期122-128,共7页Journal of the Chinese Cereals and Oils Association

基　　金：海南省创新能力建设计划-省属科研院所开发专项(SQ2018JSKF0010)。

摘　　要：本研究通过采用独立陷阱气味诱集方法对8种小麦类物料的气味诱集赤拟谷盗的效果进行测定,气相离子迁移谱(GC-IMS)对这8种物料的气味成分进行测试,对有效诱集赤拟谷盗的气味成分进行了研究。结果显示:小麦细麸皮诱集效果最好,诱集率为(56.65±4.82)%。通过分析、验证,筛选出2-庚酮、己酸、辛酸、己醇是具有良好诱集赤拟谷盗效果的有效成分;这些成分的一种或两种与小麦细麸皮复合后,即适量增加小麦麸皮中这些成分的含量,例如2-庚酮(0.4μL/g)+小麦细麸皮(10 g)、2-庚酮(0.2μL/g)+己酸(0.2μL/g)+小麦细麸皮(10 g)、2-庚酮(0.2μL/g)+辛酸(0.4μL/g)+小麦细麸皮(10 g)、2-庚酮(0.4μL/g)+己醇(0.2μL/g)+小麦细麸皮和2-庚酮(0.4μL/g)+小麦细麸皮(10 g),可提高小麦细麸皮诱集赤拟谷盗的效果,诱集率分别为(60.80±5.33)%、(62.50±4.78)%、(60.83±3.43)%和(60.83±4.83)%,不仅高于这些成分单独的诱集效果,而且较其具有显著或十分显著或极其显著的差异性。In this paper,the independent trap odor trapped method was used to determine the effect of active odor compounds from eight kinds of wheat materials to induce Tribolium castaneum Herbst,the odor compounds were tested by GC-IMS and the odor compounds that could effectively induce the Tribolium castaneum Herbst was studied.It was showed that the inducing effect of the odor of fine wheat bran was the best,and the inducing rate was(56.65±4.82)%,and 2-heptanone,caproic acid,octanoic acid and caprol alcohol were analyzed and proved as effective compounds for Tribolium castaneum Herbst to be induced.The inducing effect of the odor of the bran were improved when the one or two of the effective compounds were added with appropriate amount,such as 2-heptanoic acid(0.4μL/g)+the bran(10 g),and 2-heptanoic acid(0.2μL/g)+caproic acid(0.2μL/g)+the bran(10 g),and 2-heptanoic acid(0.2μL/g)+octylic acid(0.4μL/g)+the bran(10 g),and 2-heptanoic acid(0.4μL/g)+hexyl alcohol(0.2μL/g)+the bran(10 g)and 2-heptanoic acid(0.4μL/g)+the bran(10 g).The inducing rate of them were(60.80±5.33)%,(62.50±4.78)%,(60.83±3.43)%and(60.83±4.83)%,respectively.They were not only higher than the one of the bran,but also were significantly or very significantly or extremely significantly different compared to one of the individual ingredient.

关 键 词：赤拟谷盗 气味诱集 气相离子迁移谱 诱集成分 

分 类 号：S477.9[农业科学—农业昆虫与害虫防治]