燕麦米及燕麦片挥发性风味差异研究  

Volatile Flavor Differences Between Oat Rice and Oatmeal

作　　者：雷洋 皇甫文倩 胡新中[1] Lei Yang;Huangfu;Wenqian;Hu Xinzhong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi an 710119)

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国粮油学报》2021年第10期35-42,共8页Journal of the Chinese Cereals and Oils Association

基　　金：陕西省国际合作基地(2019GHJD-15);陕西省重点研发计划(2019ZDLNY-04);国家现代农业产业技术体系(CARS-07-E)。

摘　　要：采用国内6个代表性裸燕麦品种制得燕麦米及燕麦片,通过顶空固相微萃取-气质联用、主成分分析等对其原料基本营养成分、感官品质及加工烹制前后的挥发性风味物质种类、含量等进行了对比分析。结果表明,烹制能增加燕麦产品挥发性风味物质种类;烹制前,裸燕麦片、裸燕麦米在醛类、烷类和醇类风味物质含量上差异明显,在醚类、糖类和酯类上几乎无差异;烹制后,两者的风味差异主要体现在酯类、酚类和胺类风味物质含量上。燕麦米灭酶处理不如燕麦片充分、燕麦米食用加水量远低于燕麦片是导致烹制前后燕麦片、燕麦米风味差异较大的主要原因。因此,燕麦产品挥发性风味差异在于灭酶是否充分、加水量是否充足,需要从加强灭酶上提高燕麦米品质。In the present study,oat rice and oatmeal prepared from six representative naked oat varieties in China were used.The nutritional compositions and sensorial quality were evaluated,and the volatile flavor components were analyzed through headspace solid-phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS)and principal component analysis(PCA).The results indicated that cooking could increase the types of volatile flavor substances in oat products through a series of reaction.There were significant differences in aldehydes,alkanes and alcohols between naked oatmeal and naked oat rice before cooking,but almost no difference in ethers,sugars and esters was observed.After cooking,the flavor differences between them were mainly reflected in the content of esters,phenols and amines.The main reasons for these differences could be ascribed to the fact that the enzymatic treatment on oat rice was more moderate compared with oatmeal and the addition of water in oat rice was much lower than that in oatmeal.In conclusion,the volatile flavor difference of oat rice and oatmeal is dominated by the level of enzyme inactivation and the amount of added water.Stressing on the inactivation treatment of enzyme could be a feasible strategy to improve the quality of oat rice.

关 键 词：燕麦米 燕麦片 风味 灭酶 加水量 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]