| 膨化大米气味成分构成的研究 |
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| 引用本文： | 吴季勤,段春红,刘松雁,魏昆鹏,王志恒,刘敬科.膨化大米气味成分构成的研究[J].湖北农业科学,2017,56(11). |
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| 作者姓名： | 吴季勤 段春红 刘松雁 魏昆鹏 王志恒 刘敬科 |
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| 作者单位： | 1. 武汉生物工程学院食品工程系,武汉,430415;2. 石家庄市畜产品质量监测中心,石家庄,050041;3. 河北省农林科学院谷子研究所,石家庄,050035 |
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| 摘 要： | 采用同时蒸馏萃取(SDE)结合气相色谱-质谱联用技术(GC-MS)分析了膨化大米挥发性成分构成。结果表明,膨化大米主要为醛、碳氢、含苯衍生物、醇、酮、酸和其他类挥发性成分构成,其中醛14种(67.30%)、碳氢8种(3.35%)、含苯衍生物7种(3.29%)、酮4种(4.38%)、醇2种(1.20%)、酸2种(3.62)和其他类物质3种(16.86%),己醛(32.93%)、2-戊基-呋喃(13.28%)、(E,E)-2,4-癸二烯醛(11.27%)和壬醛(5.74%)为主要挥发性成分,醛类物质种类丰富、含量最高,为膨化米粉中重要的化合物。
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| 关 键 词： | 膨化 大米 挥发性成分 |
Analysis of Volatile Aroma Components in Extruded Rice |
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| WU Ji-qin,DUAN Chun-hong,LIU Song-yan,WEI Kun-peng,WANG Zhi-heng,LIU Jing-ke.Analysis of Volatile Aroma Components in Extruded Rice[J].Hubei Agricultural Sciences,2017,56(11). |
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| Authors: | WU Ji-qin DUAN Chun-hong LIU Song-yan WEI Kun-peng WANG Zhi-heng LIU Jing-ke |
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| Abstract: | Volatile aroma components in extruded rice were analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed that, forty components were determined, including 14 alde-hydes(67.30%),8 hydrocarbons(3.35%),7 benzene derivatives(3.29%),4 ketones(4.38%),2 alcohols(1.20%),2 acids (3.62%) and 3 other volatile components. Hexanal (32.93%),2-pentyl-furan (13.28%),(E,E)-2,4-decadienal (11.27%) and nonanal (5.74%) were dominant volatile components. Among these components, aldehydes had abundant species and highest contents, was one of important components in extruded rice. |
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| Keywords: | extruded rice volatile components |
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