徐麦系列新品种小麦的挥发性物质  

Volatile Substances in Flours of Nine New Wheat Varieties of Xumai Series

作　　者：刘立伟 冯国华[1] 刘东涛[1] 王静[1] 张会云[1] 马红勃[1] 刘静 易媛 朱雪成 张娜 LIU Li-wei;FENG Guo-hua;LIU Dong-tao;WANG Jing;ZHANG Hui-yun;MA Hong-bo;LIU Jing;YI Yuan;ZHU Xue-cheng;ZHANG Na(Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai Area,Xuzhou 221131,China)

机构地区：[1]江苏徐淮地区徐州农业科学研究所,江苏徐州221121

出　　处：《大麦与谷类科学》2022年第2期7-13,28,共8页Barley and Cereal Sciences

基　　金：江苏省重点项目(现代农业)(BE2021310);国家小麦产业技术体系(CARS-03);徐州市重点研发(现代农业)计划(KC20036)。

摘　　要：利用顶空固相微萃取(HS-SPME)技术结合气相色谱-质谱法(GC-MS)对9个徐麦系列新品种面粉中挥发性成分进行研究。结果表明:面粉中挥发性成分有醇类(10种)、醛类(4种)、酯类(11种)、烷烃类(32种)、烯类(6种)、苯类(2种)、有机酸类(2种)以及杂环类(2种)化合物,共69种挥发性物质。含有挥发性物质种类最多的品种是徐麦2023(42种),最少是徐麦39(20种)。9种面粉共有的挥发性物质有7种,分别为乙醇、邻二氯苯、十一烷、壬醛、十二烷、十三烷和β-柏木烯,其总含量占挥发性物质总量的1/2以上(54.23%~78.71%)。所有测试面粉中醇类物质含量最高(58.73%~83.58%)。挥发性物质间的相互作用,赋予了面粉相似和独特的风味。The headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to identify volatile components in flours of nine different wheat varieties.The results showed that these flours contained a total of 69 volatile substances consisting of 10 alcohols,4 aldehydes,11 esters,32 alkanes,6 alkenes,2 benzenes,2 organic acids,and 2 heterocyclic compounds.Among the nine wheat varieties,Xumai 2023 and Xumai 39 were shown to have the largest(42)and the smallest number(20)of volatile substances,respectively.Moreover,seven volatile substances were shared by the flours of the nine wheat varieties,namely ethanol,o-dichlorobenzene,undecane,nonanal,dodecane,tridecane,andβ-cedarene;and their content accounts for more than 50%(54.23%~78.71%)of the total content of the volatile substances.In all tested wheat flours,alcohols predominated in the volatile substances,constituting 58.73%~83.58%of their content.The interactions of the volatile substances result in similar and distinct flavors of flours of these different wheat varieties.

关 键 词：小麦 面粉 HS-SPME-GC/MS 风味物质 

分 类 号：S512.1[农业科学—作物学]