谷子中挥发性气味物质的分析与研究

分析谷子挥发性气味成分的构成,可以明确谷子的主体香味成分,还可为评价和改善谷子的风味品质奠定科学基础。以张杂谷8号为试材,将谷粒经过砻谷机脱壳处理后得到谷子样品,采用同时蒸馏萃取技术（SDE）对谷子中的挥发性气味物质进行提取,并利用气相色谱-质谱联用技术（GC-MS）对其进行分离鉴定。试验数据处理由Xcalibur软件系统完成,未知化合物经计算机检索同时与NIST谱库和Wiley谱库相匹配。结果表明：共鉴定出55种挥发性气味物质,包含17种醛、8种酮、6种醇、10种苯衍生物、8种碳氢、3种酸和3种其他化合物。其中,酸类物质含量最高,相对含量为41.63%;醛类物质次之,相对含量为30.66%。醛类物质在谷子中含量较高且种类最丰富,它们具有较低的阈值,可能为谷子重要的气味特征物质。

Analysis and Study of Volatile Aroma Compounds in Foxtail Millet

Analyzing on the volatile aroma compounds in foxtail millet could not only confirm the major aroma components,but also lay a foundation for evaluation and improvement of flavor quality.Using Zhangzagu No.8 as the material,taking the hulled seeds as samples,the volatile aroma compounds were extracted by the simultaneous distillation extraction(SDE),and were determined by GC-MS.The data were processed using Xcalibur software,and the unknown components were identified by comparing their mass spectra with the mass spectra from MS libraries(NIST 05 and WILEY 7.0).The results showed that fifty-five compounds were determined,including 17 aldehydes,8 ketones,6 alcohols,10 benzene derivatives,8 hydrocarbons,3 acids and 3 other compounds.Acids were dominant part of volatile compounds,which accounted for 41.63% of total volatile compounds,then aldehydes,accounting for 30.66% of total volatile compounds.Among these compounds detected,aldehydes probably made important contributions to the specific aroma.