中国稻米2025，Vol.31Issue(3)：81-86,6.
HS-SPME-GC-MS技术揭示南粳9108米饭香气成分地域差异
Revealing Regional Differences in Aroma Components of Nangeng 9108 Rice Using HS-SPME-GC-MS Technology
摘要
Abstract
This study aims to clarify the differences in volatile components of Nangeng 9108 rice from different origins and provide scientific data support for enhancing the overall aroma of rice.The study employed Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)to accurately identify the volatile components in cooked rice samples from Nantong City(A),Yancheng City(B),and Huai'an City(C)of Jiangsu Province,and analyzed the differences in volatile components among these samples in conjunction with the Odor Activity Value(OAV).The results showed that a total of 56 volatile components were identified in the three samples,with 41 in sample A,48 in sample B,and 55 in sample C;39 common volatile components in three samples.In terms of the content of volatile components,esters and heterocyclic compounds were abundant,especially ethyl hexanoate,which had the highest content in all three samples.Through OAV analysis,it was found that 2-acetyl-1-pyrroline(2-AP)had an OAV value>10.0,making it a key substance affecting the difference in rice aroma.However,gamma-nonalactone and ethyl hexanoate had OAV values>1.0,constituting the main sources of rice aroma.However,gamma-nonalactone was not detected in sample A,further indicating significant differences in the overall aroma of rice from different origins.Additionally,there were five volatile components with OAV values between 0.1 and 1.0,which played a supportive role in the overall aroma.关键词
水稻/米饭/挥发性成分/香气活力值/产地Key words
rice/rice/volatile components/aroma activity value/origin分类
农业科技引用本文复制引用
陈璟,张迪,林丽华,赵子龙..HS-SPME-GC-MS技术揭示南粳9108米饭香气成分地域差异[J].中国稻米,2025,31(3):81-86,6.基金项目
柳州职业技术大学2024年校级科研重大项目(2024AK06) （2024AK06）
广西壮族自治区教育厅2024年度广西高校中青年教师科研基础能力提升项目(2024KY1091) （2024KY1091）
