糙小米发芽过程中挥发性成分与脂肪酸的内在关系  

The Relationship between Volatiles and Fatty Acids during the Germination of Brown Foxtail Millet

作　　者：李朋亮 夏茂林 赵巍[1] 张爱霞[1] 刘松雁 丁玉琴[2] 刘敬科[1] Li Pengliang;Xia Maolin;Zhao Wei;Zhang Aixia;Liu Songyan;Ding Yuqin;Liu Jingke(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051;Central South University of Forestry and Technology,Changsha 410004;Shijiazhuang Quality Inspection Centre of Animal Products,Feed,and Veterinary Drugs,Shijiazhuang 050011)

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,石家庄050051 [2]中南林业科技大学,长沙410004 [3]石家庄畜产品、饲料、兽药质量检测中心,石家庄050011

出　　处：《中国食品学报》2023年第3期121-129,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31771902);现代农业产业技术体系建设专项资金资助(CARS-06-14.5-A29);河北省重点研发计划项目(21327113D)。

摘　　要：糙小米发芽会促进功能成分和营养成分的增加,同时也会导致特殊气味的产生,严重影响其品质。为了调控和改善发芽糙小米的品质,需探明这些气味成分的来源。对“冀谷39”和“冀创一号”2个糙小米品种进行24 h的发芽处理,利用顶空固相微萃取结合气-质谱联用技术分析挥发性成分的变化,结果表明:5种醛类、2种酮类、2种酯类等成分主要在发芽12 h后形成,而10种烷烃、4种烯烃类主要形成于发芽0~12 h。这些挥发性成分主要形成于脂肪酸的酶促氧化时,软质酸、硬脂酸、油酸、亚油酸和亚麻酸在糙小米发芽过程中先增加后降低,模拟试验显示油酸经酶促氧化形成壬醛和癸醛,亚油酸经酶促氧化形成3-辛烯-2-酮和(E)-2-辛烯醛,而亚麻酸经酶促氧化形成十二烷和壬醛。Functional and nutritional compounds have been increased during the germination of the brown foxtail millet.However,the characteristic smell is also produced,and affects the quality of the germinated brown foxtail millet.To control and improve the quality of the germinated brown foxtail millet,the origins of the volatiles must be known.Two cultivars of the brown foxtail millet,Jigu 39 and Jichuang 1,were used for 24 h germination.The volatiles were detected using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that 5 aldehydes,2 ketones,and 2 esters were mainly produced after 12 h germination,whereas 10 alkanes and 4 alkenes were mainly produced at 0-12 h germination of the brown foxtail millet.The volatiles were mainly produced by the enzymatic oxidation of the fatty acids.The palmitic acid,stearic acid,oleic acid,linoleic acid,and linolenic acid were increased first and then decreased.The model experiment showed that the nonanal and decanal were enzymically formed by oleic acid,3-octen-2-one and(E)-2-octenal were enzymically formed by linoleic acid,and dodecane and nonanal were enzymatically formed by linolenic acid.

关 键 词：糙小米 发芽 挥发性成分 脂肪酸 前体物质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]