基于顶空-气相色谱-离子迁移谱技术分析蒸煮前后不同颜色稻米的挥发性化合物  

Characterization of Volatile Compounds in Different Colored Rices before and after Cooking by Headspace-Gas Chromatography-Ion Mobility Spectrometry

作　　者：孙兴荣 卞景阳 刘琳帅[1,2] 邵凯 刘凯 来永才 李杰[1] 冯鹏 车野[1] 金铃[1] 顾鑫[1] 魏连会 SUN Xingrong;BIAN Jingyang;LIU Linshuai;SHAO Kai;LIU Kai;LAI Yongcai;LI Jie;FENG Peng;CHE Ye;JIN Ling;GU Xin;WEI Lianhui(Daqing Branch of Heilongjiang Academy of Agricultural Sciences,Daqing 163319,China;Northeast Branch of National Salt-Alkali Tolerant Rice Technology Innovation Center,Harbin 163316,China;Heilongjiang Academy of Agricultural Sciences,Harbin 163316,China)

机构地区：[1]黑龙江省农业科学院大庆分院,黑龙江大庆163319 [2]国家耐盐碱水稻技术创新中心东北中心,黑龙江哈尔滨163316 [3]黑龙江省农业科学院,黑龙江哈尔滨163316

出　　处：《食品科学》2023年第10期332-340,共9页Food Science

基　　金：大庆市指导性科技计划项目(zd-2021-98);黑龙江省省属科研院所科研业务费项目—国家耐盐碱水稻技术创新中心东北分中心建设(CZKYF2020A001);黑龙江省农业科学院科技攻关项目(2021YYYF043);黑龙江省农业科学院“农业科技创新跨越工程”专项(HNK2019CX02);黑龙江省农业科学院—高效、绿色现代农业示范项目(TGY-2020-27)。

摘　　要：采用顶空-气相色谱-离子迁移谱对3种不同颜色稻米样品的挥发性成分进行分析,共检测出64个峰,鉴定出44种挥发性物质。白色稻米在蒸煮后释放出高浓度的2-甲基丙烯醛、3-甲基丁醛、庚醛单体、未定性组分2、9、12、15。红色稻米在蒸煮后释放出高浓度的庚醛(单体、二聚体)、戊醛、2-丁基呋喃、(E)-2-庚烯醛(单体、二聚体)、辛醛(单体、二聚体)、反-2-辛烯醛、壬醛(单体、二聚体)、异戊醇、癸醛、乙酸乙酯、2,3-丁二酮、2-戊基呋喃、未定性组分1、3、6、7、8、10、16、17、18、19。黑色稻米蒸煮后释放出高浓度的2-戊酮、2-己烯醛、丁烯腈、3-甲基-1-戊醇、1-辛烯-3-酮、糠醇、2-甲基丁酸乙酯、苯甲醛、苯甲醇、丙二酸二甲酯、未定性组分4、11。3种不同颜色稻米蒸煮后,香味物质增多。综上所述,采用顶空-气相色谱-离子迁移谱技术可以很好地表征不同颜色稻米及蒸煮前后的香气特征,为消费者的选购提供理论依据。The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).A total of 64 peaks were detected,and 44 volatile compounds were identified.White rice liberated a high concentration of 2-mhyl-2-propenal,3-methylbutanal,heptanal monomer and four unknown components after cooking.Red rice liberated a high concentration of heptanal(monomer and dimer),pentanal,2-butylfuran,amyl aldehyde,furan,(E)-2-heptenal(monomer and dimer),octanal(monomer and dimer),(E)-2-octenal,n-nonanal(monomer and dimer),isopentyl alcohol,decanal,ethyl acetate,2,3-butanedione,2-pentylfuran,and 10 unknown compounds.Black rice released a high concentration of 2-pentanone,2-hexenal,3-butenenitrile,3-methyl-1-pentanol,1-octene-3-one,furfuryl alcohol,2-methyl-ethyl butyrate,benzaldehyde,phenylacetaldehyde,propanedioic acid,dietyl ester,and two unknown components.After cooking,the number of aroma compounds in the three colored rices increased.In conclusion,headspacegas chromatography-ion migration spectrometry can well characterize the aroma of different colored rices before and after cooking,making it easier for consumers to choose rice.

关 键 词：稻米 顶空-气相色谱-离子迁移谱 挥发性成分 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]