谷子中挥发性气味物质的分析与研究Analysis and Study of Volatile Aroma Compounds in Foxtail Millet
刘敬科;李云;张玉宗;赵巍;张华博;刘莹莹;
摘要(Abstract):
分析谷子挥发性气味成分的构成,可以明确谷子的主体香味成分,还可为评价和改善谷子的风味品质奠定科学基础。以张杂谷8号为试材,将谷粒经过砻谷机脱壳处理后得到谷子样品,采用同时蒸馏萃取技术(SDE)对谷子中的挥发性气味物质进行提取,并利用气相色谱-质谱联用技术(GC-MS)对其进行分离鉴定。试验数据处理由Xcalibur软件系统完成,未知化合物经计算机检索同时与NIST谱库和Wiley谱库相匹配。结果表明:共鉴定出55种挥发性气味物质,包含17种醛、8种酮、6种醇、10种苯衍生物、8种碳氢、3种酸和3种其他化合物。其中,酸类物质含量最高,相对含量为41.63%;醛类物质次之,相对含量为30.66%。醛类物质在谷子中含量较高且种类最丰富,它们具有较低的阈值,可能为谷子重要的气味特征物质。
关键词(KeyWords): 谷子;挥发性气味物质;同时蒸馏萃取技术;气相色谱-质谱联用技术
基金项目(Foundation): 国家谷子糜子产业技术体系项目(CARS-07-12.5-A16);; 河北省青年基金项目(C2011301022)
作者(Authors): 刘敬科;李云;张玉宗;赵巍;张华博;刘莹莹;
DOI: 10.16318/j.cnki.hbnykx.2012.01.014
参考文献(References):
- [1]Maga J A.Rice product volatiles:A review[J].J AgricFood Chem,1984,32(5):964-970.
- [2]Champagne E T.Rice aroma and flavor:A literature review[J].Cereal Chem,2008,85(4):445-454.
- [3]Hansen A,Hansen B.Flavour of sourdough wheat breadcrumb[J].Z Lebensm Unters Forsch,1996,202(3):244-249.
- [4]Rycchlik M,Grosch W.Identification and quantification ofpotent odorants formed by toasting of wheat bread[J].Leb-ensm Wiss Technol,1996,29(5):515-525.
- [5]Schieberle P,Grosch W.Potent odorants of the wheat breadcrumb:Differences to the crust and effect of a longer doughfermentation[J].Z Lebensm Unters Forsch,1991,192(2):130-135.
- [6]Jane D,Prosen H,Kreft I,Kreft S.Aroma compounds in buck-wheat(Fagopyrum esculentum Moench)groats,flour,bran,and husk[J].Cereal Chem,2010,87(2):141-143.
- [7]Prosen H,Kokalj M,Jane D,Kreft S.Comparison of isola-tion methods for the determination of buckwheat volatile com-pounds[J].Food Chem,2010,121(1):298-306.
- [8]Jane D,Kantar D,Kreft S,Prosen H.Identification of buck-wheat(Fagopyrum esculentum Moench)aroma compounds withGC-MS[J].Food Chem,2009,112(1):120-124.
- [9]程汝法,柴岩.中国小杂粮[M].北京:中国农业科学出版社,2002.
- [10]张超,张晖,李冀新.小米的营养及其应用研究进展[J].中国粮油学报,2007,22(1):51-55.
- [11]Malleshi N G,Desikachar H S D,Tharanathan R N.Freesugar and non-starchy polysaccharides of finger millet(Ele-usine coracana),pearl millet(Pennisetum typhoideum),foxtail millet(Setaria italica)and their malts[J].FoodChem,1986,20(4):253-261.
- [12]Ravindran G.Seed protein of millet:amino acid composi-tion,proteinase inhibitors and invitro protein digestibility[J].Food Chem,1992,44(1):13-17.
- [13]Liang S,Yang G,Ma Y.Chemical characteristics and fattyacid profile of foxtail millet bran oil[J].J Am Oil ChemSoc,2010,87(1):63-67.
- [14]Choi Y Y,Osada K,Ito Y,Nagasawa T,Choi M R,Nishizawa N.Effects of dietary Korean protein of foxtail-milleton plasma adiponectin,HDL-cholesterol,and insulin levelsin genetically type 2 diabetic mice[J].Biosci BiotechnolBiochem,2008,69(1):31-37.
- [15]刘敬科,刘松雁,赵巍,李云,张玉宗.加水量对小米粥挥发性风味成分的影响[J].食品研究与开发,2011,32(9):5-8.
- [16]刘敬科,赵巍,刘畅,张玉宗,刘莹莹.粳小米粥和糯小米粥中挥发性风味成分差别的研究[J].食品科技,2011,36(3):272-276.
- [17]刘敬科,赵巍,刘莹莹,张玉宗.不同萃取头固相微萃取提取小米粥中挥发性成分的研究[J].河北农业科学,2010,14(11):142-144.
- [18]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
- [19]Widjaja R,Craske J D,Wootton M.Comparative studies onvolatile components of non-fragrant and fragrant rices[J].JSci Food Agric,1996,70(2):151-161.
- [20]Yang D S,Shewfelt R L,Lee K S,Kays S J.Comparison ofodor-active compounds from six distinctly different rice flavortypes[J].J Agric Food Chem,2008,56(8):2780-2787.
- [21]Jezussek M,Juliano B O,Schieberle P.Comparison of keyaroma compounds in cooked brown rice varieties based on a-roma extract dilution analyses[J].J Agric Food Chem,2002,50(5):1101-1105.