摘要
以水分含量为(14±0.5)%的发芽糙米为原料,取1 kg装入聚乙烯(PE)袋(15 cm×20 cm)密封后分别在湿度(65±3)%的4℃和35℃条件下储藏6个月。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)对4℃和35℃储藏及新鲜的发芽糙米中的挥发性物质进行提取、鉴定与分析。结果表明:发芽糙米挥发性成分主要有烃类、醛类和酯类,其次是醇类和酸类;随着储藏时间的延长,发芽糙米挥发性成分发生明显变化;4℃与35℃储藏下的发芽糙米挥发性成分种类、含量有差异性;在35℃下储藏的发芽糙米中的挥发性成分种类含量较4℃下有显著性增加。储藏6个月之后,变化较明显的挥发性成分有十六烷、十八烷、己醛、n-十六酸、2-乙基-1-己醇、乙酸乙酯。
1 kg of the germinated brown rice of moisture content （ 14 ± 0.5 ） % as raw materials had been taken into PE bags （15 cm x20 cm）. They were stored respectively in the humidity （65 ±3 ）% of 4 ℃ and 35 ℃ conditions for 6 months. By using headspace solid - phase micro - extraction （ HS - SPME ）, together with gas chromatography and mass spectrometry ;the volatile compounds of germinated brown rice were extracted, identified and analyzed. The results showed that the main volatile compounds in germinated brown rice by this identification method were hydrocar- bons, aldehydes and esters, secondly alcohols and acids. After six months the volatile species of germinated brown rice at different storage temperatures showed obvious difference. The number volatile components of germinated brown rice stored at 35 ℃ have significantly increased compared with those at 4 ℃. After six months storage, hexadecane, hexanal, n - hexadecanoic acid, 1 - hexanol, 2 - ethyl - , ethyl acetate have changed obviously.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第10期123-128,共6页
Journal of the Chinese Cereals and Oils Association
基金
南京市中小企业创新基金(2011创基046)
江苏高校优势学科建设工程(2012BAD28B01)
关键词
发芽糙米
储藏
挥发性成分
顶空固相微萃取
气质联用
germinated brown rice, storage, volatile compounds, headspace solid phase micro - extraction, gaschromatography - mass spectrometry
