4 种市售香米中挥发性成分提取与分析.pdfVIP

※分析检测 食品科学 2011, Vol. 32, No. 20 181 刘玉平，苗志伟，陈海涛，黄明泉，孙宝国 (北京工商大学食品学院，食品风味化学北京市重点实验室，北京 100048) 分析香米中的挥发性成分。采用水蒸气蒸馏的方法对北京市场上销售的4 种香米中的挥发性成分进行提取。 提取物经气相色谱 - 质谱联用仪分析，结合计算分离出的成分保留指数。结果共鉴定出 51 种成分，其中烃类 31 种、 酯类 6 种、含氮化合物 5 种、有机酸类 5 种、醛类 2 种、缩醛类和醚类各 1 种；采用面积归一化法确定其相对含 量；4 种香米中均鉴定出的挥发性成分有 19 种，分别是 2,3- 二甲基 -2- 丁烯、乙酸乙酯、3- 甲基-2- 戊烯、甲基 环戊烷、乙基异丁基醚、2,3- 二甲基 -1- 戊烯、苯、2- 甲基己烷、2,3- 二甲基戊烷、3- 甲基己烷、环己烯、三 氯乙烯、己醛、N ,N - 二甲基苯胺、苯并噻唑、十四酸、十六酸、亚油酸、油酸；在 4 种香米中未鉴定出香米 的特征香成分2- 乙酰基吡咯啉。 香米；挥发性成分；水蒸气蒸馏；分析 Extraction and Analysis of Volatile Constituents of Four Kinds of Aromatic Rice Marketed in Beijing LIU Yu-ping ，MIAO Zhi-wei ，CHEN Hai-tao ，HUANG Ming-quan ，SUN Bao-guo (Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China) Abstract ：The volatile constituents of 4 kinds of aromatic rice marketed in Beijing were extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). According to MS spectrum and retention index comparison, 51 compounds were identified, including 31 hydrocarbons, 6 esters, 5 nitrogen-containing compounds, 5 organic acids, 2 aldehydes, 1 acetal and 1 ether. Nineteen compounds shared by four rice were 2,3-dimethyl-2-butene, ethyl acetate, 3-methyl-2-pentene, methylcyclopentane, ethyl i-butyl ether, 2,3-dimethyl-1-pentene, benzene, 2-methylhexane, 2,3-dimethylpentane, 3-methylhexane, cyclohexene, trichloroethylene, hexanal, N,N-dimethylaniline, benzothiazole, tetradecanoic acid, n-hexadecanoic acid, linoleic acid and oleic acid. However, the characteristic compound of aromatic rice, 2-acetyl-1-pyrroline was not found in the extracts. Key