基于GC-IMS技术的高粱米风味分析

高粱米自古就是我国人民的口粮。以高粱米作为研究材料，尝试利用气相色谱-离子迁移谱（GC-IMS）技术分析高粱米在蒸煮过程中挥发性物质的变化。结果表明：高粱米中的挥发性物质以酮类、醛类、酯类化合物为主，高粱米饭的呈香物质有苯乙醛、己醛、2-戊基呋喃、乙酸己酯等。在蒸煮过程中，蒸煮40~60 min时香气最为浓厚，检测出挥发性物质种类最多，可作为最佳加工时间。对数据进行方差分析发现：蒸煮后的高粱米饭样品能表征更多风味信息，若采用挥发性物质对高粱米进行判别分析，可优先选择将高粱米蒸煮后对高粱米饭进行分析，以提高分辨率。

Research on the Flavor of Sorghum Rice Based on Gas Chromatograph-Ion Mobility Spectroscopy (GC-IMS)

Chinese has been taking sorghum rice as food for centuries. Gas chromatography ion mobility spectroscopy (GC-IMS) was applied to analyze the changes of volatile compounds in sorghum rice during cooking process. It was found that the main volatile compounds in sorghum rice included ketones, aldehydes and esters. The aromatic components of cooked sorghum rice included phenylacetaldehyde, hexanal, 2-pentaylfuran and hexyl acetate. The strongest aroma was marked when cooked between 40 and 60 minutes with the highest number of volatile species being detected. The result of variance analysis showed that sorghum rice could demonstrate more flavor information after cooking. Therefore, it was suggested to analyze volatile compounds of sorghum after cooking to improve the resolution.