海南特色米中营养成分及挥发性风味物质的分布特征

以海南五种特色大米为原料,将其由外到内依次碾磨成三层,测定其营养成分,同时采用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS),探究大米中风味物质分布规律。结果表明：大米中非淀粉营养组成成分主要集中在外层；挥发性成分的种类及含量随着层数的递进逐渐降低,其中2-乙酰-1-吡咯啉仅在黑色稻谷和山兰香中检出；基于气味活性值(odor activity value,OAV)发现1-辛烯-3-醇、2-戊基呋喃和2-乙酰-1-吡咯啉对米饭风味具有重要贡献；通过对其主体风味物质进行主成分分析发现,大米各层分离良好,6-甲基-5-庚酮-2-酮、2-戊基呋喃、1-辛烯-3-醇和庚醛可作为区分不同粒层风味的重要挥发性成分。

Distribution characteristics of the nutritional composition and volatile compounds for the typical rice in Hainan

Five rice cultivars from Hainan province were milled to obtain three layers, analyzed the nutritional composition, while using gas chromatography-mass spectrometry (GC-MS) analyzed the volatile compounds in different layers. The results showed that the non-starch nutritional components were mainly concentrated in the outer layer, the types and contents of volatile components gradually decreased from the outward to the inward in the rice grains, and the 2-Acetyl-1-pyrroline was only detected in shan lan xiang and hei se gao gu, Furthermore, analyzing the odor activity value (OAV) of the volatile compounds found that 1-octen-3-ol, 2-pentylfuran and 2-acetyl-1-Pyrroline had an important contribution to the flavor for the cooked rice. The main volatile compounds were analyzed found that the layers of rice were well separated by Principal component analysis, and 6-methyl-5-heptanone-2-one, 2-pentylfuran, 1-octen-3-ol and heptanal could be used to distinguish the flavors of different grains.