大米经不同包装方式贮藏后蒸煮风味物质的变化

Study on the Changes of Cooking Flavor Volatiles by Different Packing Ways of Rice after Storage

DOI：10.3969/j.issn.1673-1689.2012.10.005

中文关键词: 顶空固相微萃取 风味物质 包装方式 贮藏

英文关键词: headspace solid-phase microextraction flavor volatiles packing ways storage

基金项目:国家“十二五”科技支撑计划项目(2012BAD37B00)

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中文摘要:

采用顶空固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)的方法,对在37℃、60%相对湿度的贮藏条件下,采用4种不同包装方式(自然密闭、充CO2、充N2或抽真空)的大米蒸煮后风味物质进行了比较研究。研究表明,自然密闭包装方式储藏后醛类、醇类和酮类物质较其他包装方式增加量均最为显著,这说明采用自然密闭包装方式贮藏的保鲜效果最差。通过对抽真空、充CO2或充N2这3种包装的醛类、醇类、酮类和2-戊基呋喃总量进行比较,发现抽真空包装或充CO2包装这两种包装方式可以较好的延缓米饭风味物质的劣变,保持大米的品质,充N2包装次之。

英文摘要:

A combined headspace solid-phase microextraction(HS-SPME)with gas chromatography-mass spectrometry(GC-MS)method has been employed for the analysis of the cooking flavor volatiles of rice.The rice were storaged by different packing ways(natural hermetic storage,filling with carbon dioxide or nitrogen and vacuumizing storage)under the following conditions:temperature 37 ℃,relative humidity 60%.The research showed that the augmentel of aldehydes,alcohols and ketones was the most prominent by natural hermetic packing than other packing ways after storage.Through comparing the total alcohols,aldehydes,ketones and 2-pentylfuran of vacuumizing storage,filling with carbon dioxide and nitrogen,it was found that storage of vacuumizing and filling with carbon dioxide could postpone the deterioration of rice flavor volatiles and keep the quality of rice.

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