Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)
Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)
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DOI：
10.1007/s13765-017-0339-z
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发表时间：
2018-02-01
影响因子：
3.2
通讯作者：
Lee, Jihyun
中科院分区：
文献类型：
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作者：
Choi, Sehun;Seo, Han-Seok;Lee, Jihyun
生和熟的黑米中的挥发性化合物(cv.Sintoheugmi)不同研磨程度(步骤0，0%；步骤1，4.2%；步骤2，10.5%，w/w)的样品进行了顶空固相微萃取和气相色谱-质谱联用分析。共检出101种挥发性化合物。其中，生黑米中发现的44种化合物在煮熟的黑米中不存在，在煮熟的黑米中新形成了20种化合物。从生和熟的黑米中鉴定出的8种主要气味挥发性化合物包括3种酚(愈创木酚、4-乙烯基苯酚和2-甲氧基-4-乙烯基苯酚)、2种苯类(苯甲醛和对二甲苯)、2种呋喃(2-丁基呋喃和2-戊基呋喃)和1种萜烯(虎纹烯)。此外，在生和熟的黑米样品中还发现了己醛、2-壬烯醛、辛醛和2-戊基呋喃等脂肪酸氧化产物。这些挥发性化合物的相对浓度在步骤0显著高于步骤2(p<；0.05)。部分碾磨的熟黑米饭(即步骤1)含有类似于80%愈创木酚(一种良好的独特黑米风味)的糙米(步骤0)，具有类似水平的几种脂肪氧化指示剂挥发性产物(例如，2-壬烯醛和2-戊基呋喃)的全碾米(步骤2)。因此，应该食用部分碾磨的黑米，而不是完全碾磨的黑米。
Volatile compounds in raw and cooked black rice (cv. Sintoheugmi) samples with different degrees of milling (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were investigated by headspace solid-phase microextraction and gas chromatography-mass spectrometry. A total of 101 volatile compounds were found. Among them, 44 compounds found in raw black rice were absent in cooked black rice and 20 compounds were newly formed in cooked black rice. The 8 identified major odor-active volatile compounds in raw and cooked black rice included 3 phenols (guaiacol, 4-vinylphenol, and 2-methoxy-4-vinylphenol), 2 benzenes (benzaldehyde and p-xylene), 2 furans (2-butylfuran and 2-pentylfuran), and 1 terpene (calamenene). Additionally, fatty acid oxidation products such as hexanal, 2-nonenal, octanal, and 2-pentylfuran were found in raw and cooked black rice samples. The relative concentrations of these volatile compounds were significantly higher in step 0 than in step 2 of raw and cooked black rice (p < 0.05). Partially milled cooked black rice (i.e., step 1) contained similar to 80% guaiacol (a favorable unique black rice flavor) of unpolished rice (step 0), with similar levels of several lipid oxidation indicator volatile products (e.g., 2-nonenal and 2-pentyl furan) of fully milled rice (step 2). Thus, partially milled black rice should be consumed rather than fully milled black rice.