不同烹煮方式对米饭食味品质的影响

目的滇屯502复壮研究筛选到了一批具浓郁香味的品系而挥发性成分迄今尚不清；揭示滇屯502及其5个复壮品系稻米的挥发性成分组成。方法采用顶空固相微萃取结合气质联用技术分析挥发性成分。结果滇屯502和5个复壮品系502-23、502-44、502-50、502-92及502-115的挥发性成分分别有85、76、71、77、68和72种，包括醛类、醇类、酮类、酯类、烃类、呋喃类、醚类、吲哚类和酚类，其中醛类、醇类和酮类成分的相对含量最丰富。从5个复壮品系502-23、502-44、502-50、502-92和502-115中鉴定出香稻关键香味化合物11种，含量分别为47.07%、46.02%、41.17%、44.63%和35.99%，它们的含量均高于滇屯502 (34.42%)；香稻香味的特征化合物2-乙酰基-1-吡咯啉(2AP)的含量分别为0.77%、0.26%、0.34%、0.27%和0.26%，其中502-23的含量较滇屯502高16.67%；香气成分香叶基丙酮含量分别为1.96%、2.84%、3.92%、1.50%和1.96%。结论5个复壮品系稻米都含有丰富的香气成分，尤其含有较高含量的关键香气成分，说明它们的稻米具浓郁香味。

Review of functional markers for improving cooking,eating, and the nutritional qualities of rice

PurposeIt was still unknown for volatile components in aromatic rejuvenation lines which selected from a fragrant rice variety Diantun 502. Volatile components of the Diantun 502 and its five rejuvenation lines were identified.MethodHeadspace solid phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS).ResultThe results showed that the volatile compounds in Diantun 502 and its five lines (502-23, 502-44, 502-50, 502-92 and 502-115) identified were about 85, 76, 71, 77, 68 and 72, mainly including aldehydes, alcohols, ketones, esters, hydrocarbons, furans, ethers, indoles and phenols. Aldehydes were the most abundant components, followed by alcohols and ketones. Eleven key aroma compounds in five lines were detected with the contents of 47.07%, 46.02%, 41.17%, 44.63% and 35.99%, respectively, each of all was higher than that of the Diantun 502 which was 34.42%. The contents of the key aroma compound (2-acetyl-1-pyrroline) of fragrant rice in these lines were 0.77%, 0.26%, 0.34%, 0.27% and 0.26%, respectively, and that in the line 502-23 was 16.67% more than that in Diantun 502. Aromatic substance geranyl acetone in the lines was also identified with the contents of 1.96%, 2.84%, 3.92%, 1.50% and 1.96%.ConclusionIt is concluded that these aromatic rejuvenation lines are rich in aroma compounds, especially containing high levels of key rice aroma components.