甬优系列籼粳杂交稻米挥发性风味成分分析  

Analysis on Volatile Components of Yongyou Series Indica-Japonica Hybrid Rice

作　　者：朱麟 林旭东 何悦 尚海涛 凌建刚 佟立涛[3] Zhu Lin;Lin Xudong;He Yue;Shang Haitao;Ling Jiangang;Tong Litao(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Science,Ningbo 315040;Ningbo Key Laboratory for Preservation Engineering of Agricultural Products,Ningbo 315040;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100094)

机构地区：[1]宁波市农科院农产品加工研究所,宁波315100 [2]宁波市农产品保鲜工程重点实验室,宁波315100 [3]中国农业科学院农产品加工研究所,北京100094

出　　处：《中国粮油学报》2022年第2期154-160,共7页Journal of the Chinese Cereals and Oils Association

基　　金：宁波市农业科技创新工程项目(2019CXGC005);宁波市公益类科技项目(202002N3087);宁波市公益类科技项目(2019C10021);鄞州区科技攻关项目(鄞科〔2018〕74号)。

摘　　要：为明确甬优系列籼粳杂交稻米的风味品质特性,以常规籼、粳稻米为对照,采用气相色谱-离子迁移谱联用(GC-IMS)技术,分析了8种主推甬优系列籼粳杂交稻米的挥发性风味成分。结果共鉴定出49种风味成分,包括9种醇类、6种酯类、7种酮类、26种醛类和1种杂环类物质;通过比较各品种大米挥发性风味成分指纹图谱发现,相对于常规籼、粳米,甬优杂交米的挥发性风味成分中的醇类物质含量普遍较低,部分醛及酯类物质含量较高;在所有甬优米样品中,苯甲醛和乙酸丁酯2种成分显均著显高于常规籼、粳米;不同品种的甬优米之间挥发性风味成分也存在差异,偏籼型稻米的挥发性风味成分组成以醛、酯为主,而偏粳型米以醛、酮为主。结果表明,籼粳杂交后的稻米挥发性风味成分与籼、粳米相比具有独特的风味品质特征,其是“甬优”系列籼粳杂交稻米具有独特风味的物质基础。Conventional indica and japonica rice were used as control,volatile flavor components of eight mainly varieties Yongyou series of indica-japonica hybrid rice were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)technology.The results indicated that,a total of 49 volatile flavor compounds were identified,including 9 alcohols,6 esters,7 ketones,26 aldehydes and 1 heterocyclic compound.By comparing the fingerprints of volatile components of different varieties of rice,it was found that,the contents of alcohols in the volatile flavor components of Yongyou rice were significantly lower and those of some aldehydes and esters were higher.Among all the examples of Yongyou,benzaldehyde and butyl acetate were significantly higher than those in the control group.There were also differences among different varieties of Yongyou rice,among which aldehyde and ester were the main components of partialindica rice,while aldehyde and ketone were the main components of partial Japonica rice.The results indicated that,the volatile flavor components of rice after indica Japonica Hybrid had unique flavor quality characteristics compared with those of Indica and japonica,which was the material basis of unique flavor of Yongyou series of indica japonica hybrid rice.

关 键 词：甬优系列 籼粳杂交稻 挥发性风味成分 气相色谱-离子迁移谱联用 

分 类 号：S379[农业科学—农产品加工]