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中国精品科技期刊2020
徐兴凤, 钟业俊, 官斌, 刘成梅, 刘伟, 夏文, 闫家凯, 艾亦旻, 左艳娜. 采收期对籼米米饭气味成分的影响[J]. 食品工业科技, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047
引用本文: 徐兴凤, 钟业俊, 官斌, 刘成梅, 刘伟, 夏文, 闫家凯, 艾亦旻, 左艳娜. 采收期对籼米米饭气味成分的影响[J]. 食品工业科技, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047
Effects of harvested time on the flavor of cooked indica rice[J]. Science and Technology of Food Industry, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047
Citation: Effects of harvested time on the flavor of cooked indica rice[J]. Science and Technology of Food Industry, 2013, (02): 123-125. DOI: 10.13386/j.issn1002-0306.2013.02.047

采收期对籼米米饭气味成分的影响

Effects of harvested time on the flavor of cooked indica rice

  • 摘要: 采用顶空固相微萃取(SPME)和气相色谱-质谱联用法(GC-MS)分析了不同采收期籼米米饭的气味成分,检测出16种气味成分,其中醛类占主导地位,其次为酮类和醇类。随着成熟度的增加,米饭气味成分的数量和峰面积均呈现降低趋势,即提前采收米样的气味成分更为丰富。 

     

    Abstract: The 16 kinds of volatile compounds in cooked-rice based on different harvested time were analysed by headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrormetry (GC-MS) in this study, among which aldehydes played a dominant role, followed by ketones and alcohols. The results showed that the total peak area and number of flavor reduced with maturity, flavor was considered to be rich in early-harvested rice.

     

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