酶与米曲发芽糙米挥发性物质的影响-《中国调味品》

文章信息/Info

Title:: Effects of enzymes and rice koji on volatile substances in germinated brown rice

摘要:: 利用气相离子迁移谱（Gas Chromatography-Ion Mobility Spectrometry, GC-IMS）对酶、米曲加工后的发芽糙米挥发性物质进行分析，构建其挥发性物质的指纹图谱，并对发芽糙米加工后的挥发性物质进行了判别和分类。结果表明：由指纹图谱可知，发芽糙米样品中共检出 36 种挥发性物质,包括一些物质的二聚体，主要由醛类、酮类、醇类、酯类、酸类、杂环类等组成，醛类、酮类和醇类化合物种类较多。GC-IMS技术结合化学计量学方法能够准确直观地区分发芽糙米样品挥发性物质的变化，酶与米曲加工对发芽糙米的挥发性成分有明显的改变。

Abstract:: Gas chromatography-ion Mobility spectroscopy (GC-IMS) was used to analyze volatile substances in germinated brown rice after processing of enzymes and rice koji, and then the fingerprint was constructed to identify and classify the volatile substances. As a consequence, a total of 36 volatile substances were detected in the germinated brown rice samples, including some dimers, among which aldehydes was the most followed by ketones, alcohols, esters, acids and heterocyclic compounds. The results showed that GC-IMS technology combined with chemometrics method could accurately and directly distinguish the flavor changes in germinated brown rice, and enzymes and rice koji processing significantly changed the volatile substances in germinated brown rice.