摘要
为研究不同地理标志大米的品质差异,本研究通过分析外观、营养、蒸煮食味等18个品质指标及挥发性化合物,对9种地理标志大米进行品质评价。利用顶空固相微萃取-气相色谱-质谱联用技术结合气味活性值,鉴定出大米的主要气味活性化合物为2-乙酰基-1-吡咯啉、己醛、庚醛、辛醛、壬醛、反-2-辛烯醛、己醇、1-辛烯-3-醇、庚醇。基于多元统计分析,从东北和其他地理标志大米中筛选出了42个差异挥发性化合物,包括25个烃类和17个与香气相关的醇、酮、醛、酯类。相关性分析结果表明蛋白质与直链淀粉、食味值呈极显著负相关;直链淀粉与米粉的糊化特性呈显著相关;蛋白质与醛类呈极显著负相关、与烃类呈显著正相关。聚类分析将9种地理标志大米划分为3大类,第1类为东北的5种地理标志大米,品质特征为垩白粒率和蛋白质量分数低,直链淀粉质量分数高,糊化温度低,米饭硬而有弹性,挥发性化合物中醛类、醇类、酮类含量占比较高;第2类为原阳大米与小站稻,特点为糊化温度和直链淀粉质量分数适中,挥发性化合物总量最高(627.7μg/kg),且烃类含量最高(269.6μg/kg);第3类为南方的射阳和崇明大米,具有直链淀粉质量分数低,胶稠度大,糊化温度高,米饭软而黏的品质特征,其烃类含量适中(159.4μg/kg)。本研究较为系统地评价了9种地理标志大米中品质指标和挥发性化合物的差异,可为不同地理标志大米的品质评价提供数据基础。
In order to investigate the differences in the quality of different rice cultivars with geographical indication(GI),9 GI rice landraces were analyzed for 18 quality indicators including appearance,nutritional quality,cooking and eating quality,and volatile compounds.Using headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)followed by odor activity value(OAV)analysis,the major odor-active compounds of rice were identified as 2-acetyl-1-pyrroline,hexanal,heptanal,octanal,nonanal,trans-2-octenal,hexanol,1-octen-3-ol,and heptanol.A total of 42 differential volatile compounds were detected in GI rice from Northeast China versus other regions in the country using multivariate statistical analysis,including 25 hydrocarbons and 17 volatile aroma compounds such as alcohols,ketones,aldehydes,and esters.The results of correlation analysis showed that the protein content was significantly negatively correlated with the amylose content and the taste value,and the amylose content was significantly related to the gelatinization properties of rice starch.The protein content had an extremely significantly negative correlation with the aldehyde content and a significantly positive correlation with the hydrocarbon content.Cluster analysis divided the nine GI rice varieties into three categories.The first category consisted of five varieties to Northeast China,characterized by low chalky grain rate and protein conetent,high amylose content,low pasting temperature,firm and elastic texture, and high proportions of aldehydes, alcohols and ketones. The second category included Yuanyang rice and Xiaozhan rice, characterized by moderate pasting temperature and amylose content and the highest levels of total volatile compounds (627.7 μg/kg) and hydrocarbons (269.6 μg/kg). The third category comprised rice varieties from Sheyang and Chongming in South China, characterized by low amylose content, high viscosity, high pasting temperature, soft and sticky texture, and medium levels of hydrocarbons (159.4 μg/kg). This study could provide the basis for the quality evaluation of different GI rice culvars.
作者
王琴
周昌艳
赵晓燕
李晓贝
李旭娇
江政辉
张艳梅
WANG Qin;ZHOU Changyan;ZHAO Xiaoyan;LI Xiaobei;LI Xujiao;JIANG Zhenghui;ZHANG Yanmei(College of Food Science&Technology,Shanghai Ocean University,Shanghai 201306,China;The Institute for Agro-food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第3期36-45,共10页
Food Science
基金
“十四五”国家重点研发计划重点专项(2022YFF0606800)。
关键词
地理标志大米
品质评价
挥发性化合物
多元统计分析
相关性分析
聚类分析
geographical indication rice
quality evaluation
volatile compounds
multivariate statistical analysis
correlation analysis
cluster analysis
