基于气味活度值对泰国香米与普通大米关键呈香化合物的差异分析

Difference analysis of key aroma compounds between Thai fragrant rice and common rice based on odor activity values

中文关键词:  泰国香米  SPME-GCMS  气味活度值  2-乙酰基-1-吡咯啉  挥发性化合物

英文关键词:Thai fragrant rice  solid phase microextraction-gas chromatography-mass spectrometry  odor activity value  2-acetyl-1-pyrroline  volatile compounds

中文摘要:

      目的 研究基于气味活度值(odor activity value, OAV)下的泰国香米与普通大米中关键呈香化合物之间的差异。方法 根据挥发性物质总数、总峰面积、特征峰面积3个指标优化蒸米饭风味物质的萃取条件; 并通过固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)对泰国香米与普通大米蒸煮后的挥发性风味化合物进行分析鉴定。结果 确定风味化合物的最佳萃取条件为: 取样量20 g、萃取温度60℃、萃取时间70 min、解析时间9 min。通过质谱鉴定和量化分析, 从泰国香米和普通大米中分别得到48种和29种风味化合物。结合OAV确定了泰国香米和普通大米中分别存在10种和8种关键呈香化合物, 如(E,E)-2,4-癸二烯醛、壬醛、1-辛烯-3-醇等物质, 其中2-乙酰基-1-吡咯啉是泰国香米区别于普通大米最关键的风味化合物。结论 本研究为分析米饭蒸煮后挥发性风味化合物提供了较为精准的检测条件, 同时为关键呈香物质的分析及泰国香米真伪的鉴别提供了基础支持。

英文摘要:

      Objective To investigate the differences between key aroma-presenting compounds in Thai fragrant rice and common rice based on odor activity value (OAV). Methods The extraction conditions of steamed rice flavor compounds were optimized based on three indicators: Total volatiles, total peak area and characteristic peak area; and the volatile flavor compounds of Thai fragrant rice and ordinary rice after steaming were analyzed and identified by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Results The optimal extraction conditions for the flavor compounds were determined as follows: Sampling volume of 20 g, extraction temperature of 60°C, extraction time of 70 min, and resolution time of 9 min. By mass spectrometric identification and quantitative analysis, 48 and 29 kinds of flavor compounds were obtained from Thai fragrant rice and common rice, respectively. In combination with OAV, 10 and 8 kinds of key flavoring compounds were identified in Thai fragrant rice and common rice, such as (E,E)-2,4-decadienal, nonanal, 1-octen-3-ol, etc. Among them, 2-acetyl-1-pyrroline was the most critical flavoring compound that distinguished Thai fragrant rice from common rice. Conclusion This study provides more accurate conditions for the analysis of volatile flavor compounds in rice after steaming, and provides basic support for the analysis of key flavoring substances and the identification of Thai fragrant rice authenticity.