不同样品采集方法对米糠风味物质测定的影响
详细信息The impact of different flavor collection methods on the determination of rice bran flavor substances
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摘要: 研究了四种常用的样品采集方法对米糠风味物质测定的影响。采用GC-MS对提取后的样品进行测定和分析发现:加速溶剂萃取法只提取到8种化合物;同时蒸馏萃取法可提取到33种化合物,且主要是高沸点化合物;静态顶空萃取法可检出22种酯类、酸类和醛类化合物,但这些化合物对米糠风味贡献有限;固相微萃取法可获得51种化合物,包括苯类、烃类、醛类、醇类、酮类、酸类以及杂环类,大部分米糠风味的特征化合物可用该方法检出,且该方法无溶剂、操作简便快速。本研究结果表明,在常用的四种风味物质采集方法中,固相微萃取法适合于米糠风味物质的采集,可作为米糠风味物质测定的前处理方法。Abstract: The effect of extraction methods on flavor analysis of rice bran was investigated.Four commonly used flavor extraction methods were selected and the flavor extracts were further analyzed by GC-MS.The result showed that accelerated solvent extraction (ASE) only extracted 8 compounds.Simultaneous distillation extraction (SDE) extracted 33 compounds, which were mainly high boiling point ones.Static headspace extraction (SHS) extracted 22 compounds including esters, acids and aldehydes with relatively high concentration.However, those compounds have limited contribution to the rice bran flavor.Solid phase microextraction (SPME) extracted a total of 51 compounds, including benzene, hydrocarbons, aldehydes, alcohols, ketones, esters, acids and heterocyclic flavor substances.Furthermore, those compounds were major contributors to rice bran flavor.The SPME method was simple, rapid, solvent-free and can retain most rice bran flavor compounds.The results had demonstrated that SPME method was suitable for the extraction of rice bran flavor compounds, thus could be used as preprocessing method for rice bran flavor substances analysis.
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