基于GC-IMS分析不同加工方式对糙米挥发性风味物质的影响

为研究不同加工方式处理对糙米风味物质的影响,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)测定并分析三种加工方式对糙米样品特征风味的影响,以数据可视化形式表征样品中挥发性风味物质指纹图谱差异性及变化,进一步利用软件中Dynamic PCA插件对样品进行相似度分析。结果表明,糙米经三种加工方式处理后糙米关键风味物质为醛类、醇类、酮类和酯类。与未加工糙米相比,经过热蒸汽处理后糙米的挥发性风味物质无明显变化,且其相似度高达约80%,而糙米经酶解辅助预糊化和低温等离子体处理后其挥发性风味物质均变化明显。其中糙米经酶解辅助预糊化和过热蒸汽处理后无不良风味产生,但是低温等离子体技术随着处理时间的延长使糙米的油脂成分氧化,导致与油脂氧化相关的挥发性风味物质随之增加,从而长时间的加工处理给糙米的风味物质带来不利影响。本实验研究酶解辅助预糊化、过热蒸汽、低温等离子体三种加工方式对糙米风味的影响,为糙米风味物质研究领域提供了一定的理论依据和数据支持。

Analysis of effects of different processing methods on volatile flavor compounds of brown rice based on GC-IMS

In order to study the effects of different processing methods on the flavor substances of brown rice, gas chromatography ion mobility spectrometrySwere used to measure and analyzeSthe effects of three processing methods on the characteristic flavor of brown rice sample. The differences and changes of the fingerprint of volatile flavor substances in the samples were characterized in the form of data visualization. The dynamic PCA plug-in in in the software was furtherSused to analyze the similarity of the samples. The results showed that the key flavor components of brown riceStreated by three processing methods were aldehydes, alcohols, ketones and esters. Compared with unprocessed brown rice, the volatile flavor compounds of brown rice had no significant change after thermal steam treatment, and the similarity was as high as about 80%, while the volatile flavor compounds of brown rice changed significantly after enzymatic hydrolysis assisted pre gelatinization and low-temperature plasma treatment. Among them, brown rice has no bad flavor after enzymatic hydrolysis assisted pre gelatinization and superheated steam treatment, but the low-temperature plasma technology oxidizes the oil components of brown rice with the extension of treatment time, resulting in the increase of volatile flavor substances related to oil oxidation, so the long-term processing has an adverse impact on the flavor substances of brown rice. This experiment studied the effects of enzymatic hydrolysis assisted pre gelatinization, superheated steam and low-temperature plasma on brown rice flavor, which provided a certain theoretical basis and data support for the research field of brown rice flavor substances.