发芽糙小米挥发性成分的变化规律分析  

Variation Patterns of the Volatiles of the Foxtail Millet(Setaria Italica) During Germination

作　　者：李朋亮 刘莹莹[1] 张爱霞[1,2] 赵巍[1,2] 张佳丽[1] 李少辉[1] 王运婷 刘敬科[1] LI Pengliang;LIU Yingying;ZHANG Aixia;ZHAO Wei;ZHANG Jiali;LI Shaohui;WANG Yunting;LIU Jingke(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北省农林科学院谷子研究所,河北石家庄050035

出　　处：《食品科技》2022年第1期177-183,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31771902);河北省人社厅引进留学人员项目(C20210360);河北省农林科学院现代农业科技创新工程课题(2019-2-2-1);河北省农林科学院科技创新人才队伍建设项目(2021-3-10);石家庄市科技计划项目(201170292A)。

摘　　要：糙小米发芽后会促进功能成分的增加,也会因脂质氧化而形成特殊气味,影响发芽糙小米的品质。为调控和改善发芽糙小米的气味,需要探明糙小米发芽前后挥发性成分的变化规律。利用气相离子迁移色谱对发芽前后2个品种的发芽糙小米挥发性成分进行了测定,共发现了28种挥发性成分,主要包括8种醛类、8种醇类、5种酮类和5种酯类。对发芽前后的糙小米和挥发性成分进行聚类分析,热图显示大多数的醇类和酯类在糙小米发芽后含量明显降低,而醛类和酮类含量明显增加,增加的醛类和酮类可能对糙小米的气味有重要贡献。Characteristic smell is produced due to the lipid oxidation during the germination of the foxtail millet,though the germination can promote the accumulation of the functional compounds.The smell affects the quality of the germinated foxtail millet.In order to control or improve the smell,it is necessary to investigate the variations of the smell before and after the germination of the foxtail millet.The volatiles before and after the germination of two foxtail millet cultivars were measured using a headspace-gas chromatography-ion mobility spectrometry.A total of 28 volatiles mainly containing 8 aldehydes,8 alcohols,5 ketones,and 5 esters were tentatively identified.A cluster analysis was performed between the brown foxtail millet and the volatiles,and the heatmap (cluster analysis) showed most of alcohols and esters were apparently decreased after the germination of foxtail millet,whereas most of aldehydes and ketones were apparently increased.The increase of the aldehydes and ketones might contribute to the smell formation of the germinated foxtail millet.

关 键 词：挥发性成分 发芽 谷子 气相离子迁移色谱 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]