| 蒋森涛,段晓亮,张东,商博,刘辉,马航,杨潮锋,刘兴泉.基于GC-MS和快速气相电子鼻对我国东北地区代表性粳米香气组分分析[J].中国粮油学报,2024,39(4):171-179 |
| 基于GC-MS和快速气相电子鼻对我国东北地区代表性粳米香气组分分析 |
| Analysis of Aroma Components of Representative Japonica Rice in Northeast China Based on GC-MS and Flash GC E-nose |
| 投稿时间：2023-03-23 修订日期：2023-08-05 |
| DOI： |
| 中文关键词: 东北粳米 香气组分 顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS) 快速气相电子鼻(Flash GC e-nose) 正交偏最小二乘法-判别分析(OPLS-DA) 层次聚类分析(HCA) |
| 英文关键词:Japonica rice in Northeast China Aroma components Headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) Flash gas chromatography electronic nose (Flash GC e-nose) Orthogonal partial least squares-discriminant analysis (OPLS-DA) Hierarchical cluster analysis (HCA) |
| 基金项目:稻谷采后处理及中小规模储藏关键技术与装备研发 |
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| 中文摘要: |
| 为探究我国东北地区4种代表性粳米（香米五优稻4号、绥粳18和非香米龙粳31、盐丰47）香气组分差异，通过顶空-固相微萃取-气相色谱-质谱联用（Headspace-solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）和快速气相电子鼻（Flash gas chromatography electronic nose，Flash GC e-nose）技术对粳米香气组分进行鉴定。本研究采用正交偏最小二乘法-判别分析（Orthogonal partial least squares-discriminant analysis，OPLS-DA）和层次聚类分析（Hierarchical clustering analysis，HCA）等方法对4种粳米香气组分进行分析，结果表明，4种粳米的主要香气组分构成类似，以己醛、壬醛等醛类为主；五优稻4号主要香气成分含量显著（p≤0.05）高于其它3个品种粳米，使得其香气更加浓郁；关于粳米香气组分鉴定技术，GC-MS技术的准确度和检测范围优于电子鼻技术，而检测效率低于电子鼻技术。 |
| 英文摘要: |
| In order to explore the difference of aroma components of four representative japonica rice varieties (fragrant rice Wuyou No.4, Suijing 18, non-fragrant rice Longjing 31, Yanfeng 47) in Northeast China, the aroma components of japonica rice were identified by Headspace-solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) and Flash gas chromatography electronic nose (Flash GC e-nose). In this study, orthogonal partial least-squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA) were used to analyze and identify four aroma components of japonica rice. The results showed that the main aroma components of the four kinds of japonica rice were similar, with hexanal, nonanal and other aldehydes as the main components; the content of main aroma components of Wuyou No.4 was significantly higher (p≤0.05) than that of other three varieties of japonica rice, making its aroma more intense; with regard to the identification technology of two japonica rice aroma components, the accuracy and detection range of GC-MS technology are better than that of electronic nose technology, while the detection efficiency is lower than that of electronic nose technology. |
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