基于气相色谱-离子迁移谱法比较3种绥粳香稻米挥发性成分

Comparison of volatile components of 3 varieties of Suijing fragrant rice based on headspace gas chromatography-ion mobility spectrometry

中文关键词:  指纹图谱  气相色谱-离子迁移谱法  特征风味  香稻米  不同品种

英文关键词:fingerprint spectrum  gas chromatography-ion mobility spectrometry  characteristic flavor  fragrant rice  different varieties

中文摘要:

      目的 比较3种绥粳香稻米挥发性成分组成差异, 建立简便、快速、准确鉴别不同品种香稻米的特征指纹图谱。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)分析稻米绥粳121、绥粳136、绥粳18 3种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 GC-IMS指纹图谱显示不同品种香稻米发性成分组成存在明显差异, 未鉴定成分3、2-甲基丁酮主要存在绥粳121中; 未鉴定成分1、正己醛、正丙醇在绥粳18中含量最高; 未鉴定成分4、5、6、7、8、二甲基二硫醚、庚醛(单体、二聚体)、(E)-2-庚烯醛(单体、二聚体)、2-正戊基呋喃、辛醛(单体、二聚体)、2-己烯醛(单体、二聚体)、环己酮、2-庚酮(单体、二聚体)、6-甲基-5-庚烯-2-酮、2-丁酮、2-甲基-1-丁醇、正戊醇(单体、二聚体)、正己醇(单体、二聚体)、3-乙基吡啶等物质在绥粳18、绥粳136、绥粳121中含量呈渐变增加。PCA结果表明, 不同品种香稻米挥发性气味成分气相-离子迁移谱呈现出一定差异, 两个主成分累计贡献率达到94%。结论 本研究建立了不同品种绥粳香稻米挥发性成分指纹图谱, 可视化呈现了不同品种香稻米挥发性成分轮廓, 为不同品种香稻米的区分提供了数据支持。

英文摘要:

      Objective To compare the composition of volatile components of 3 varieties of Suijing fragrant rice, and establish a simple, rapid and accurate characteristic fingerprint for the identification of different varieties of fragrant rice. Methods Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile components in 3 varieties of rice including Suijing 121, Suijing 136 and Suijing 18, combined with principal component analysis (PCA), statistical analysis was carried out. Results GC-IMS fingerprint showed that there were significant differences in the volatile substance compositions of different varieties of fragrant rice, the unidentified component 3 and 2-methylbutanal mainly existed in Suijing 121; the content of unidentified components 1, n-hexanol and n-propanol were the highest in Suijing 18; the content of unidentified components 4, 5, 6, 7, 8, dimethyl disulfide, heptanal (monomer, dimer), (E)-2-heptenal (monomer, dimer), 2-pentylfuran, octanal (dimer, monomer), 2-hexenal (dimer, monomer), cyclohexanone, 2-heptanone, 6-methyl-5-hepten-2-one, 2-butanone, 2-methylbutan-1-ol, 1-pentanol (monomer, dimer), 1-hexanol (monomer, dimer) and 3-ethylpyridine increased gradually in Suijing 18, Suijing 136 and Suijing 121. PCA results showed that there were some differences in volatile components of different varieties of fragrant rice, and the cumulative contribution rate of the 2 principal components reached 94%. Conclusion In this study, the fingerprint of volatile components of different varieties of Suijing fragrant rice has been established, and the volatile component contours of different varieties of fragrant rice have been visualized, which provides data supports for the discrimination of different varieties of fragrant rice.