现代农业研究2026，Vol.32Issue(2)：69-82,14.
大米香气评价的三级中红外光谱组学研究
Three-level Mid-infrared Spectroscopy Omics Study on The Aroma Evaluation of Rice
摘要
Abstract
The nine aroma evaluation methods for rice were explored,including Qiqihar rice,Wuchang rice,Yushu rice,Tieling rice,Panjin rice,Xiaozhan rice,Jingde rice,Chongming rice,and Hangzhou rice.Three-level mid-infrared(MIR)spectroscopy omics(including one-dimensional MIR spectroscopy,second-derivative MIR spectroscopy,and syn-chronous two-dimensional MIR spectroscopy)were conducted to study the C=O functional group stretching vibration modes(υC=O)of nine types of rice.The results revealed significant differences in infrared absorption wavenumbers,in-tensities,thermal sensitivity,and intramolecular/intermolecular interactions corresponding to the C=O functional group structures of the nine rice varieties.Further mechanistic investigations were carried out.Three-level MIR spectroscopy omics can facilitate rapid research on rice aroma evaluation.关键词
大米/香气评价/一维中红外光谱/二阶导数中红外光谱/同步二维中红外光谱Key words
Rice/Aroma Evaluation/One-dimensional mid-infrared spectroscopy/second-derivative mid-infrared spectroscopy/synchronous two-dimensional mid-infrared spectroscopy分类
农业科技引用本文复制引用
杜林楠,张鑫,贾优晴,徐晨策,刘智敏,孙笑畅..大米香气评价的三级中红外光谱组学研究[J].现代农业研究,2026,32(2):69-82,14.基金项目
河北省省级科技计划项目(项目编号:25292701D) （项目编号:25292701D）
石家庄学院大学生创新创业训练计划项目(项目编号:2SCXM0040) （项目编号:2SCXM0040）
石家庄市高等教育科学研究项目(项目编号:20251039). （项目编号:20251039）
