米珍营养米食味品质、风味物质及主要活性成分分析  

Mizhen nutritional rice taste quality,flavor substances,and main active ingredients

作　　者：邓仲利 范光君 袁瑞博 曾广胜 徐友志 林亲录[1,2] DENG Zhongli;FAN Guangjun;YUAN Ruibo;ZENG Guangsheng;XU Youzhi;LIN Qinlu(School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410000,China;National Engineering Research Center of Rice and Byproduct Deep Processing,Changsha,Hunan 410000,China;School of Materials Science and Engineering,Hunan Institute of Technology,Hengyang,Hunan 421002,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410000 [2]稻谷及副产物深加工国家工程研究中心,湖南长沙410000 [3]湖南工学院材料科学与工程学院,湖南衡阳421002

出　　处：《食品与机械》2025年第2期145-151,共7页Food and Machinery

基　　金：国家自然科学基金面上项目(编号:32472410);湖南省自然科学基金重点项目(编号:2024JJ3053)。

摘　　要：[目的]通过对比米珍营养米、糙米和精白米的基本营养成分、风味物质和主要活性成分等,全面评估米珍营养米的食味品质和营养价值。[方法]运用食味计、质构仪等一系列仪器,评价3种大米的食味品质;采用HS-SPME-GC-MS方法分析挥发性风味物质,通过主成分分析(PCA)确定关键挥发性成分,并使用高效液相色谱法和紫外分光光度法测定其主要活性成分含量。[结果]米珍营养米保留糊粉层,其蛋白质、脂肪、膳食纤维和灰分含量显著高于精白米(P<0.05),且黄粒米率显著低于糙米(P<0.05)。米珍营养米的食味值接近精白米,优于糙米,并具有适度的硬度和弹性,较高的黏性、胶黏性和咀嚼性。米珍营养米中共检出57种挥发性风味物质,显著多于精白米的,并富含己醛、辛醛、反-2-辛烯醛等关键风味物质。米珍营养米中的主要活性成分γ-谷维素、生育酚、多酚和γ-氨基丁酸含量均显著高于精白米(P<0.05)。[结论]米珍营养米具有更高的综合品质和营养价值。[Objective]To comprehensively evaluate the taste quality and nutritional value of Mizhen nutritional rice by comparing its basic nutritional components,flavor compounds,and key active ingredients with those of brown rice and refined white rice.[Methods]A series of instruments,including taste meters and texture analyzers,were utilized to evaluate the taste quality of the three types of rice.The HSSPME-GC-MS method was employed to analyze volatile flavor compounds,and principal component analysis(PCA)was utilized to identify key volatile components.The content of the main active ingredients was determined using high-performance liquid chromatography and ultraviolet spectrophotometry.[Results]Mizhen nutritional rice retains the aleurone layer,with significantly higher protein,fat,dietary fiber,and ash content compared to refined white rice(P<0.05).Its yellow rice content is significantly lower than that of brown rice(P<0.05).The taste quality of Mizhen nutritional rice is similar to that of refined white rice,superior to brown rice,and exhibits moderate hardness and elasticity,along with higher viscosity,stickiness,and chewiness.A total of 57 volatile flavor compounds were detected in Mizhen nutritional rice,significantly more than those found in refined white rice,with key flavor substances such as hexanal,octanal,and trans-2-octenal being prominent.The main active components in Mizhen nutritional rice,includingγ-oryzanol,tocopherol,polyphenols,andγ-aminobutyric acid,were significantly higher than those in refined white rice(P<0.05).[Conclusion]Mizhen nutritional rice demonstrates higher overall quality and nutritional value.

关 键 词：米珍营养米 食味品质 风味物质 活性成分 

分 类 号：TS2[轻工技术与工程—食品科学与工程]