基于顶空气相色谱-离子迁移谱分析洋县不同色泽糙米蒸煮后挥发性风味物质差异  

Analysis of Volatile Flavor Components in Cooked Unpolished Rice of Different Colors from Yangxian County by Headspace-Gas Chromatography-Ion Mobility Spectroscopy

作　　者：金文刚[1] 刘俊霞 赵萍 陈小华 韩豪[1] 裴金金[1] 周佳 张杰 耿敬章[1] 姜鹏飞 JIN Wengang;LIU Junxia;ZHAO Ping;CHEN Xiaohua;HAN Hao;PEI Jinjin;ZHOU Jia;ZHANG Jie;GENG Jingzhang;JIANG Pengfei(Shannxi Key Laboratory of Bio-Resource,College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;Shaanxi Shuangya Grain and Oil Industry and Trade Co.Ltd.,Hanzhong 723000,China;National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西省资源生物重点实验室,陕西汉中723001 [2]陕西双亚粮油工贸有限公司,陕西汉中723000 [3]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品科学》2022年第18期258-264,共7页Food Science

基　　金：陕西理工大学重点科研项目(SLG2106);秦巴生物资源综合利用协同创新中心项目(QBXT-18-4);秦巴生物资源与生态环境国家重点实验室(培育)“市校共建”专项(SXC-2106);陕西理工大学秦巴食品资源开发利用科技创新团队科研专项。

摘　　要：利用顶空气相色谱-离子迁移谱、相似度分析等方法分析汉中市洋县产5种不同色泽糙米(红、黄、绿、紫、黑)蒸煮后挥发性风味物质的差异。结果表明:从5种色泽糙米饭中共鉴定出61种挥发性风味物质,包括醛类35种(占49.83%~57.06%)、酮类13种(占34.40%~41.45%)、醇类5种(占1.42%~1.96%)、吡嗪2种(占0.02%~0.07%)、酸类2种(占0.19%~0.49%)、呋喃1种(占5.61%~8.23%)、酯类1种(占0.08%~0.67%)、醚类1种(占0.02%~0.10%)和酚类1种(占0.04%~0.22%)。其中,5种色泽糙米饭间相比,红糙米饭中醛类含量相对较高,黄糙米饭中酸类含量相对较高,绿糙米饭中醇类和醚类含量相对较高,紫糙米饭中呋喃类含量相对较高,黑糙米饭中酮类、酯类、吡嗪类和酚类含量相对较高。主成分分析表明,前两个主成分累计贡献率为74.1%,能够较好解释原始样品特征,表明顶空气相色谱-离子迁移谱图数据可实现洋县不同色泽糙米蒸煮后挥发性风味物质的较好区分。此外,通过建立洋县不同色泽糙米饭挥发性风味指纹图谱,可视化勾勒出不同色泽糙米饭挥发性风味轮廓,为丰富洋县五彩稻米食味品质特性提供了信息。Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)and similarity analysis were used to evaluate the differences in the volatile flavor compounds of five different colored unpolished rices(red,yellow,green,purple and black)from Yangxian county,Hanzhong city after cooking.The results showed that a total of 61 volatile flavor compounds were identified,including 35 aldehydes(49.83%–57.06%),13 ketones(accounting for 34.40%–41.45%),5 alcohols(accounting for 1.42%–1.96%),2 pyrazines(accounting for 0.02%–0.07%),2 acids(accounting for 0.19%–0.49%),1 ester(accounting for 0.08%–0.67%),1 furan(accounting for 5.61%–8.23%),1 ether(accounting for 0.02%–0.10%),and 1 phenol(accounting for 0.04%–0.22%).The content of aldehydes in cooked unpolished red rice was relatively higher,the content of acids in cooked unpolished yellow rice was relatively higher;the contents of alcohols and ethers in cooked unpolished green rice were relatively higher;the content of furans in cooked unpolished purple rice was relatively higher;and the contents of ketones,esters,pyrazines and phenols in cooked unpolished black rice were relatively higher.Principal component analysis(PCA)showed that the cumulative contribution rate of the first two principal components was 74.1%,which could better explain the characteristics of the original sample data.HS-GC-IMS spectral data could be used to distinguish the volatile flavor components of cooked unpolished rices of different colors.A volatile component fingerprint of cooked unpolished rice of different colors from Yangxian county was established in this study,which can visually presents the contour information of volatile flavor components and enrich the information about the eating quality of the five colored rices from Yangxian.

关 键 词：五彩糙米 蒸煮 顶空气相色谱-离子迁移谱 挥发性风味物质 相似度分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]