刘敬科;李云;张玉宗;赵巍;张华博;刘莹莹;

• 1:河北省农林科学院谷子研究所国家谷子改良中心河北省杂粮研究实验室
• 2:石家庄市畜产品质量监测中心

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

Abstract:

Keywords:

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

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