食品科学

• 分析检测 • 上一篇    下一篇

永顺颗砂贡米香气成分的气相色谱-质谱分析

梁 静1,杨冬梅1,田向荣1,谢文华1,李俊年1,*,薛达元2,*   

  1. 1.吉首大学生物资源与环境学院,湖南 吉首 416000;2.中央民族大学生命与环境科学学院,北京 100081
  • 出版日期:2014-04-25 发布日期:2014-05-13
  • 通讯作者: 李俊年
  • 基金资助:

    湖南省科技计划项目(201200613);国家自然科学基金面上项目(30570285);
    吉首大学研究生科研创新项目(JGY201316);吉首大学校级科研项目(JDZD12008);湖南省生态学重点学科经费资助项目

GC-MS Analysis of Aroma Compounds of Kesha Tribute Rice from Yongshun

LIANG Jing1, YANG Dong-mei1, TIAN Xiang-rong1, XIE Wen-hua1, LI Jun-nian1,*, XUE Da-yuan2,*   

  1. 1. College of Biology and Environmental Science, Jishou University, Jishou 416000, China;
    2. College of Life and Environmental Science, Minzu University of China, Beijing 100081, China
  • Online:2014-04-25 Published:2014-05-13
  • Contact: LI Jun-nian

摘要:

以怀化芷江米和桃花香米为对照,采用水蒸气蒸馏提取、气相色谱-质谱联用技术对颗砂贡米香气成分 进行分析。结果发现,从颗砂贡米、桃花香米、芷江米中分别鉴定出33、31、40 种挥发性成分。在颗砂贡米中, 对米饭香气的形成贡献较大的醛类(24.23%)、酸类(6.64%)、杂环类(6.35%)及醇类(6.19%)的相对含 量均高于桃花香米与芷江米。颗砂贡米中主要的呈香物质是E-2-壬烯醛(17.77%)、正己醇(4.82%)、5-乙基 二氢-2(3H)呋喃酮(3.39%)、正十一醛(1.66%)、(E,E)-2,4-癸二烯醛(1.19%)、(E,E)-2,4-壬二烯醛 (1.55%)、3-壬烯-2-酮(0.94%)、2-壬醇(0.94%),其相对含量均高于桃花香米、芷江米,说明颗砂贡米含有 丰富的香味物质,是一种潜在的优质水稻资源。

关键词: 颗砂贡米, 桃花香米, 芷江米, 香气成分, 水蒸气蒸馏, 气相色谱-质谱

Abstract:

Aroma components in Kesha tribute rice from Yongshun, South China’s Hunan province were extracted by steam
distillation method and analyzed by gas chromatography-mass spectrometry (GC-MS), and the results were compared with
those for Taohua aromatic rice and Zhijiang rice. A total of 33 volatile components were identified in Kesha tribute rice,
and 31 in Taohua aromatic rice, and 40 in Zhijiang rice, respectively. Aroma-active aldehydes (24.23%), acids (6.64%),
feterocyclic acids (6.35%) and alcohols (6.19%) in Kesha tribut-rice were more abundant than in two other kinds of rice.
The major aroma compounds extracted from Kesha tribute rice were (E)-2-nonenalall (17.77%), 1-hexanol (4.82%),
5-ethyldihydro-2(3H)-furanone (3.39%), undecanal (1.66%), (E,E)-2,4-nonadienal (1.19%), (E,E)-2,4-decadienal (1.55%),
3-nonan-2-one (0.94%) and 2-nonanol (0.94%), all of which were higher than in Taohua aromatic rice and Zhijiang rice.
These results indicate that a larger number of aroma compounds exist in Kesha tribute rice.

Key words: Kesha tribute rice, Taohua aromatic rice, Zhijiang rice, aroma compounds, steam distillation, gas chromatography-mass spectrometry (GC-MS)

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