基于GC-MS的大米挥发组分研究进展

大米的挥发组分是其香气的主要来源，虽然含量占比极低，却是决定大米品质的重要因素之一。目前，大米香气的评价方法包括感官评价法、电子舌/鼻法、以及气相色谱-质谱法(GC-MS)法等，其中，GC-MS法应用最为广泛。本文综述了近年来基于GC-MS技术研究大米挥发组分的进展，包括主要的前处理方法，分析了各种前处理方法的优势和不足，以及GC-MS技术在大米品种鉴别、加工机制和储藏机制研究领域的应用现状。其中，准确测定大米挥发组分的含量及阈值，以及从动态角度对大米香气成分的相互作用和形成机理进行研究是未来的研究方向。

Volatile components analysis by GC-MS for rice: a review

The volatile component is the main source of rice aroma. Although the content accounts for a very low proportion, it is one of the important factors determining the flavor quality of rice. At present, the evaluation methods of rice fragrance include sensory evaluation, electronic tongue/nose and gas chromatography-mass spectrometry (GC-MS), among which GC-MS method is the most widely used. This paper reviews the research progress of volatile components of rice based on GC-MS, including the main pretreatment methods and the advantages and disadvantages of them, and the application of GC-MS in the field of varieties identification, processing mechanism and storage mechanism for rice. Among them, accurate determination of the content and threshold of volatile components in rice, and study on the interaction and formation mechanism of rice aroma components from a dynamic perspective are the future research directions.