| 李盼盼,郭瑞,何保山,张晓莉,李晓东,杨晓春,杨永坛.稻谷加工过程中挥发性风味物质的变化趋势[J].中国粮油学报,2025,40(4):15-22 |
| 稻谷加工过程中挥发性风味物质的变化趋势 |
| The Variation of Volatile Flavor Compounds in Rice Processing |
| 投稿时间：2024-05-09 修订日期：2024-08-16 |
| DOI： |
| 中文关键词: 稻谷 挥发性风味物质 固相微萃取 气相色谱-三重四极杆质谱 |
| 英文关键词:paddy rice volatile flavor compounds solid phase microextraction gas chromatography-triple quadrupole mass spectrometry |
| 基金项目:中央级公益性基本科研业务费专项资金项目（ZX2407），技术委托横向课题（H23065） |
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| 中文摘要: |
| 为探究稻谷加工过程中挥发性风味物质的变化，在实验室条件下进行稻谷砻谷、碾米和磨粉，采用固相微萃取-气相色谱-三重四极杆质谱联用技术检测加工过程中产物的挥发性风味物质，结合偏最小二乘法判别分析法多元统计分析挥发性风味物质。结果表明，在稻谷的加工过程中，挥发性风味物质的种类和含量呈逐渐减少的趋势，其中稻谷中共检出挥发性风味物质86种，糙米中检出85种，精米中检出80种，米粉中检出77种。检出的挥发性风味物质共包括9类，其中酸类、酮类和醇类物质含量随加工过程呈显著递减趋势，而酚类和烃类物质含量在加工过程中基本保持不变，酯类物质则呈先升高再降低的变化趋势。分析结果显示，稻谷、糙米与精米的挥发性风味物质信息能被有效区分，精米与米粉的挥发性风味物质信息接近，通过偏最小二乘判别分析建立稻谷加工过程中各阶段产物的挥发性风味物质判别模型，其中，丁醛等17种化合物可作为特征差异化合物。 |
| 英文摘要: |
| To investigate the changes in volatile flavor compounds during rice processing. Laboratory of hulling, milling, and grinding of rice were conducted, and volatile flavor compounds in the processed products were analyzed using solid-phase microextraction coupled with gas chromatography - triple quadrupole mass spectrometry (SPME-GC-MS/MS). Additionally, partial least squares discriminant analysis (PLS-DA) was applied to statistically analyze of volatile flavor compounds. The study revealed that the types and concentrations of volatile flavor compounds decreased gradually during rice processing. A total of 86 volatile flavor compounds were detected in paddy rice, with 85 in brown rice, 80 in white rice, and 77 in rice flour. These compounds were categorized into 9 types. The concentrations of acids, ketones, and alcohols showed a significant decreasing trend with processing, while the concentrations of phenols and hydrocarbons remained relatively stable. Esters showed an initial increase followed by a decrease. The analysis results indicated that the volatile flavor compounds in paddy rice, brown rice, and white rice could be effectively distinguished, while the compounds in white rice and rice flour were similar. A discriminant model for the volatile flavor compounds in the products at each stage of rice processing was established using PLS-DA, with 17 compounds such as butanal identified as characteristic compounds for differentiation. |
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