大米中2-乙酰基-1-吡咯啉检测技术及形成机制研究进展

2-乙酰基-1-吡咯啉是大米中的特征香气成分，其含量高低直接影响大米品质和价格。因此，开展大米中2-乙酰基-1-吡咯啉精准检测方法研究，对于明确呈香机理、提升大米品质及促进进出口贸易都具有重要意义。综述了当前主要的前处理技术和基于GC、GC-MS、GC-O-MS、GC-TOF-MS、GC×GC-TOF-MS、HPLC-MS/MS等仪器检测2-乙酰基-1-吡咯啉的研究进展，分析了各种方法的优缺点，以及2-乙酰基-1-吡咯啉形成机制的研究进展，以期实现大米中2-乙酰基-1-吡咯啉的精准检测及大米品质提升提供借鉴。

Detection Technologies and Formation Mechanisms of 2-acetyl-1-pyrroline in Rice: A Review

2-acetyl-1-pyrroline, a characteristic aroma component in rice, directly affects the quality and price of rice. Therefore, the research on the accurate detection method of 2-acetyl-1-pyrroline is of great significance to clarify the aroma mechanism, improve the quality and promote import and export trade for rice. This paper reviews current major pretreatment methods, detection technologies by GC, GC-MS, GC-O-MS, GC-TOF-MS, and HPLC-MS/MS, the advantages and disadvantages of various methods and the research progress of the formation mechanism of 2-acetyl-1-pyrroline, aiming to provide reference for the accurate detection of 2-acetyl-1-pyrroline and the improvement of rice quality.