蒸煮方法对米饭挥发性成分的影响

以大米为原料,采用固相微萃取方法提取常压蒸煮、高压蒸煮和压力无沸腾蒸煮的米饭挥发性成分,用气相色谱质谱联用仪(GC-MS)对挥发性成分进行测定,分析比较不同蒸煮方法制作的米饭香气的差异。结果显示,米饭的主要挥发性成分有醛、酮、醇、酸、酯等,常压蒸煮的米饭中含有较多中长链和长链的挥发性成分,以醛、醇、酮、酯为主;高压蒸煮的米饭中含有较多中长链、长链以及少量短链的挥发性成分,以醛、醇、酯为主;压力无沸腾蒸煮的米饭中含有大量中长链及少量短链和长链的挥发性成分,以醛、醇为主。压力无沸腾蒸煮的米饭产生的挥发性成分的种类和含量高于常压蒸煮和高压蒸煮的。

Effect of Cooking Methods on Volatile Compounds of Cooked Rice

The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).The volatile compounds of the cooked rice include aldehydes,ketones,ethanols,acids,and esters.The dominant volatile compounds of the atmosphere cooked rice are of moderate and long chains,such as aldehydes,ethanols,ketones,and esters.The dominant volatile compounds of the pressure-boiling cooked rice are of moderate and long chains,and a few volatile compounds of short chains,which include aldehydes,ethanols,and esters mainly.The dominant volatile compounds of the pressure-nonboiling cooked rice are of moderate chains,and a few volatile compounds of short and long chains,which include aldehydes and ethanols mainly.The varieties and content of volatile compounds by using the pressure-nonboiling cooking are more and higher than those by the atmosphere cooking and the pressure-boiling cooking.