| 大米中风味物质的形成与变化 |
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| 引用本文： | 韩丽欣,任红波,孟利. 大米中风味物质的形成与变化[J]. 中国农学通报, 2022, 38(30): 126-134. DOI: 10.11924/j.issn.1000-6850.casb2022-0166 |
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| 作者姓名： | 韩丽欣 任红波 孟利 |
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| 作者单位： | 1.黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨 150500;2.黑龙江大学生命科学学院,黑龙江省普通高校分子生物学重点实验室,哈尔滨 150080;3.黑龙江省农业科学院农产品质量安全研究所,哈尔滨 150086 |
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| 基金项目： | 国家重点研发计划“食品安全监测预警及风险管控国家大数据应用服务示范平台示范跟踪”(2017YFC1601905);黑龙江省高校基本科研业务费黑龙江大学专项资金项目“基于免疫纳米金标记-表面增强拉曼光谱技术测定食品中呋喃丹”(KJCX201817) |
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| 摘 要： | 为了研究大米中风味物质的形成与变化，本研究归纳了大米中主要风味物质的组成，分析了生长因素、遗传因素对风味物质形成的影响以及在储藏中挥发物含量的变化，并对大米释放香味的方式进行探讨，阐述了大米中的风味物质从来源、积累到释放的全过程。在风味物质形成的过程中，一些挥发性化合物产生的条件并未明确，且对大米遗传因素研究方面还较不全面。目前对于香气物质2-乙酰基-1-吡咯啉(2-AP)的研究较广泛，而其他物质的遗传因素不全面。
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| 关 键 词： | 大米 风味物质 香味 储藏变化 遗传因素 2-乙酰基-1-吡咯啉 |
| 收稿时间： | 2022-03-09 |
Flavor Substances in Rice: Formation and Change |
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| HAN Lixin,REN Hongbo,MENG Li. Flavor Substances in Rice: Formation and Change[J]. Chinese Agricultural Science Bulletin, 2022, 38(30): 126-134. DOI: 10.11924/j.issn.1000-6850.casb2022-0166 |
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| Authors: | HAN Lixin REN Hongbo MENG Li |
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| Affiliation: | 1.Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500;2.Key Laboratory of Molecular Biology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080;3.Institute of Agricultural Products Quality and Safety, Heilongjiang Academy of Agricultural Sciences, Harbin 150086 |
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| Abstract: | In order to study the formation and changes of flavor substances in rice, this study summarized the composition of the main flavor substances in rice, analyzed the effects of growth factors and genetic factors on the formation of flavor substances and changes of volatile matter content during storage, and discussed the way about rice releasing aroma. The whole process from source, accumulation and release of flavor substances in rice was expounded. In the process of flavor formation, the conditions under which some volatile compounds produced were unclear, and the research on the genetic factors of rice was not comprehensive. At present, the research on the aroma substance 2-acetyl-1-pyrroline (2-AP) is extensive, but the study on genetic factors of other substances is incomprehensive. |
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| Keywords: | rice flavor substances aroma storage changes genetic factors 2-acetyl-1-pyrroline |
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