| 香米在加工过程中香气成分的变化 |
| |
| 引用本文： | 黄怀生,朱旗,李拥军,周文,毛清黎.香米在加工过程中香气成分的变化[J].湖南农业大学学报(自然科学版),2007,33(1):87-89. |
| |
| 作者姓名： | 黄怀生 朱旗 李拥军 周文 毛清黎 |
| |
| 作者单位： | 1. 湖南农业大学,茶学教育部重点实验室,湖南,长沙,410128
2. 湖南省出入境检疫检验局,湖南,长沙,410007 |
| |
| 基金项目： | 湖南省自然科学基金项目(01JJY2034) |
| |
| 摘 要： | 为研究稻米加工工艺对香米香气成分的影响,采用SDE法对加工过程中香米香气成分的变化进行了分析.研究结果表明,随着碾磨程度的提高,香米中香气成分的损失越大,由谷糙分离米至成品米,杂环类、酮类、酯类、烃类、醛类及醇类香气成分的含量减少,分别减少了71.52%,29.70%,27.64%,27.38%,26.83%,20.00%;而酸类香气成分的含量却呈增加的趋势,增加了21.77%.
|
| 关 键 词： | 香米 香气成分 加工工艺 同时蒸馏萃取法 |
| 文章编号： | 1007-1032(2007)01-0087-03 |
| 修稿时间： | 2006年3月20日 |
Changes of aroma in scented rice during processing |
| |
| HUANG Huai-sheng,ZHU Qi,LI Yong-jun,ZHOU Wen,MAO Qing-li.Changes of aroma in scented rice during processing[J].Journal of Hunan Agricultural University,2007,33(1):87-89. |
| |
| Authors: | HUANG Huai-sheng ZHU Qi LI Yong-jun ZHOU Wen MAO Qing-li |
| |
| Abstract: | In order to study changes of aroma in the scented rice during processing,SDE method was used.It shows that the different degrees being milled of the scented rice exert a tremendous influence on the volatility compounds of scented rice,the relative content of the aroma compounds decreases progressively as the processing goes on.The content of mixed-loop,ketone,ester,hydrocarbon,aldehyde and alcohol compounds decreased by 71.52%,29.70%,27.64%,27.38%,26.83%,20.00% respectively,while,the content of acid compounds increased by 21.77%. |
| |
| Keywords: | scented rice aroma component processing SDE method |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
