STUDIES ON VOLATILE COMPONENTS OF RICE AND RICE BRAN .1. FRACTIONATION AND IDENTIFICATION OF VOLATILE ACIDS AND PHENOLS IN STEAM DISTILLATE OF RICE BRAN
STUDIES ON VOLATILE COMPONENTS OF RICE AND RICE BRAN .1. FRACTIONATION AND IDENTIFICATION OF VOLATILE ACIDS AND PHENOLS IN STEAM DISTILLATE OF RICE BRAN
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DOI：
10.1080/00021369.1977.10862745
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发表时间：
1977-01-01
期刊：
影响因子：
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通讯作者：
KURATA, T
中科院分区：
文献类型：
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作者：
FUJIMAKI, M;TSUGITA, T;KURATA, T
对米糠水蒸气蒸馏得到的挥发性浓缩物进行了分级，并对各馏分进行了感官检验。中性组分的得率比其他组分高得多，被认为是米糠气味复制所必需的。用玻璃毛细管气相色谱对重氮甲烷甲基化的酸性部分和酚类部分进行了分析，鉴定出17种羧酸和7种酚类物质。在水蒸气挥发浓缩物中发现的4-乙烯基愈创木酚和4-乙烯基酚被认为是由阿魏酸和对香豆酸在水蒸气蒸馏过程中产生的。4-乙烯基酚是米糠水蒸气挥发浓缩物中的主要成分，有一种特有的难闻气味。
Fractionation of the volatile concentrate obtained from steam-distillate of rice bran and organoleptic tests of each fraction were carried out. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of rice bran odor. The acidic fraction methylated with diazomethane and the phenolic fraction were analyzed by glass capillary gas chromatography to identify 17 carboxylic acids and 7 phenols. 4-Vinylguaiacol and 4-vinylphenol identified in the steam volatile concentrate were considered to be produced from ferulic and p-coumaric acids during steam-distillation. 4-Vinylphenol was the main component in the steam volatile concentrate of rice bran, having a characteristic unpleasant odor.