基于顶空气相色谱-离子迁移谱的不同品种香稻米快速鉴别方法  

Rapid Identification of Different Varieties of Fragrant Rice Based on Headspace Gas Chromatography‐Ion Mobility Spectrometry

作　　者：卞景阳 孙兴荣 刘琳帅[1,2] 邵凯 冯鹏 车野[1] 胡禧熙 顾鑫[1] 徐磊[1] 李杰[1] BIAN Jingyang;SUN Xingrong;LIU Linshuai;SHAO Kai;FENG Peng;CHE Ye;HU Xixi;GU Xin;XU Lei;LI Jie(Daqing Branch of Heilongjiang Academy of Agricultural Sciences,Daqing 163319,Heilongjiang,China;Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice,Harbin 163316,Heilongjiang,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

出　　处：《食品研究与开发》2024年第4期164-171,共8页Food Research and Development

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(CZKYF2020A001、CZKYF2022-1-B011);黑龙江省农业科学院2021年度院级课题计划应用研发项目(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);黑龙江省农业科技创新跨越工程重大需求科技创新攻关项目(CX23ZD01)。

摘　　要：采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术原理,分析“牡育稻78号”、“牡科稻5号”、“牡科稻7号”3种香稻米中挥发性成分的组成,结合主成分分析(principal component analysis,PCA)进行统计分析。结果发现:辛醛单体、辛醛二聚体、6-甲基-5-庚烯-2-酮在“牡科稻5号”中含量最少,在其它样品中差异不大;罗勒烯、柠檬烯单体、柠檬烯二聚体在“牡育稻78号”中含量最多;乙醇、二甲基-1-丁醇在“牡科稻7号”中含量最多。主成分分析表明,不同品种香稻米挥发性气味成分在气相色谱-离子迁移谱上呈现出一定差异,两个主成分累计贡献率达到84%,说明基于GC-IMS技术可以实现不同品种香稻米的区分。Gas chromatography-ion mobility spectrometry(GC-IMS)technology was used to analyze the volatile components in three types of fragrant rice,namely'Muyu rice 78','Muke rice 5',and'Muke rice 7'.In addition,principal component analysis(PCA)was performed to carry out statistical analysis.The results showed that the content of octanal monomer,octanal dimer,and 6-Methyl-5-hepten-2-one was the least in'Muke rice 5',but there was no significant difference in other samples.The content of beta-ocimene,limonene monomer,and limonene dimer was high in the'Muyu rice 78'.Ethanol and 2-methylbutan-1-ol were the most abundant in'Muke rice 7'.PCA showed that there were some differences in GC-IMS of volatile flavor components of different varieties of fragrant rice,and the cumulative contribution rate of the two principal components reached 84%,indicating that the different varieties of fragrant rice could be discriminated based on GC-IMS technology.

关 键 词：指纹图谱 气相色谱-离子迁移谱 特征风味 香稻米 挥发性成分 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程] O657[轻工技术与工程—食品科学与工程]