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李豫强,张红建,郑联合,张威,毕洁,戴煌,肖安红.小麦气味中诱集赤拟谷盗的有效成分[J].中国粮油学报,2021,36(3):122-

小麦气味中诱集赤拟谷盗的有效成分

Active Odor Components from Wheat Materials to Induce Tribolium castaneum Herbst

投稿时间：2020-05-17 修订日期：2020-06-10

DOI：

英文关键词:Tribolium castaneum Herbst,induced by the odor,GC-IMS,inducing components

基金项目:

作者	单位	邮编
李豫强	武汉轻工大学、湖北省农产品加工与转化重点实验室、大宗粮油精深加工省部共建教育部重点实验室	430023
张红建	海南省粮油科学研究所
郑联合	海南省粮油科学研究所
张威	武汉轻工大学、湖北省农产品加工与转化重点实验室、大宗粮油精深加工省部共建教育部重点实验室
毕洁	武汉轻工大学、湖北省农产品加工与转化重点实验室、大宗粮油精深加工省部共建教育部重点实验室
戴煌	武汉轻工大学、湖北省农产品加工与转化重点实验室、大宗粮油精深加工省部共建教育部重点实验室
肖安红^*	武汉轻工大学、湖北省农产品加工与转化重点实验室、大宗粮油精深加工省部共建教育部重点实验室

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中文摘要:

本文通过采用独立陷阱气味诱集方法对8种小麦类物料的气味诱集赤拟谷盗的效果进行测定，气相离子迁移谱（GC-IMS）对这8种物料的气味成分进行测试，对有效诱集赤拟谷盗的气味成分进行了研究。结果显示：小麦细麸皮诱集效果最好，诱集率为（56.65±4.82）%。通过分析、验证，筛选出2-庚酮、己酸、辛酸、己醇是具有良好诱集赤拟谷盗效果的有效成分；这些成分的一种或两种与小麦细麸皮复合后，即适量增加小麦麸皮中这些成分的含量，例如2-庚酸（0.4 μL/g）+小麦细麸皮（10 g）、2-庚酸（0.2 μL/g）+己酸（0.2 μL/g）+小麦细麸皮（10 g）、2-庚酸（0.2 μL/g）+辛酸（0.4 μL/g）+小麦细麸皮（10 g）、2-庚酸（0.4 μL/g）+己醇（0.2 μL/g）+小麦细麸皮和2-庚酸（0.4 μL/g）+小麦细麸皮（10 g），可提高小麦细麸皮诱集赤拟谷盗的效果，诱集率分别为（60.80±5.33）%、（62.50±4.78）%、（60.83±3.43）% 和（60.83±4.83）%，不仅高于这些成分单独的诱集效果，而且较其具有显著或十分显著或极其显著的差异性。

英文摘要:

In this paper，the active odor compounds from eight kinds of wheat materials to induce Tribolium castaneum Herbst were studied, while the inducing effect of the odor was determined by the independent trap odor trapped method, and the odor compounds were tested by GC-IMS. It was showed that the inducing effect of the odor of fine wheat bran was the best, and the inducing rate was （56.65±4.82）%, and 2-heptanone, caproic acid, octanoic acid and caprol alcohol were analyzed and proved as effective compounds for Tribolium castaneum Herbst to be induced. The inducing effect of the odor of the bran were improved when the one or two of the effective compounds were added with appropriate amount, such as 2 - heptanoic acid (0.4 μL/g) + the bran (10 g) , and 2 - heptanoic acid (0.2 μL/g) + caproic acid (0.2 μL/g) + the bran (10 g) , and 2 - heptanoic acid (0.2 μL/g) + octylic acid (0.4μL/g) + the bran (10 g) , and 2 - heptanoic acid (0.4 μL/g) + hexyl alcohol (0.2μL/g) + the bran (10 g) and 2 - heptanoic acid (0.4 μL/g) + the bran (10 g).The inducing rate of them were （60.80±5.33）%, （62.50±4.78）%, （60.83±3.43）% and （60.83±4.83）%, and were not only higher than the one of the bran, but also were significant or very significant or extremely significant difference compared to one of the individual ingredient.

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