摘要
脱壳的小米稳定性较差,不良储藏条件容易导致小米品质劣变,影响加工后的米粥风味。探索不同储藏温度和时间对小米风味的影响,明确适宜储藏条件具有重要意义。本实验以3个名优品牌小米为研究材料,在常温和4℃低温避光储藏1年,分别在储藏0、3、6、9、12个月时,利用顶空固相微萃取结合气相色谱质谱联用仪(HS-SPME-GC-MS)测定小米蒸煮挥发性物质。结果表明:在常温与4℃低温1年储藏期间内,醛类、醇类、杂环类及烷烃类物质相对含量变化整体呈“W”型;酸脂类呈“M”型。在4℃低温储藏条件下,醛类、醇类和酚类等物质相对含量较常温条件下更高,风味物质更丰富。正己醛、1-辛烯-3醇、正壬醇、2-正戊基呋喃和对二甲苯为储藏小米的关键香味物质。储藏小米最佳食用期限为4个月,低温储藏效果更好。该研究结果为小米储藏保鲜和品质育种提供理论参考。
The quality of dehusked-foxtail millet becomes worse after storage. Improper storage conditions could lead to the deterioration of foxtail millet, as well as the flavor of the porridge. It is important to study the effect of different storage temperatures and the time on the flavor of foxtail millet porridge, and to identify the best storage conditions. In the present experiment, the millets of three high-quality brands were tested under the conditions of room temperature and low temperature for one-year storage. The volatile compounds of the foxtail millet porridge in different experiment treatments were determined by gas chromatograph-mass spectrometer(GC-MS) technology. The results indicated that the relative contents of aldehydes, alcohols, heterocycles and alkanes showed “W” trends and those of acid lipids “M” trends during storage at room temperature and low temperature for one-year storage. After storage in low temperature, aldehydes, alcohols, phenols and other volatile compounds were higher than in normal temperature, and the flavor of foxtail millet porridge was more abundant. Hexanal, 1-octen-3-ol, 1-nonanol, 2-pentylfuran and p-xylene were the key flavor compounds in the foxtail millet porridge. The best storage time of the foxtail millet was four months, and lower temperature could keep the quality of the foxtail millet well. The results of this study would provide a theoretical basis for preservation and quality breeding of the foxtail millet in the future.
作者
张韶
张义茹
郭静
韩渊怀
李红英
Zhang Shao;Zhang Yiru;Guo Jing;Han Yuanhuai;Li Hongying(Shanxi Agricultural University,Jinzhong 030801;Taiyuan Normal University,Jinzhong 030600)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第3期120-127,共8页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31771810,31471556,32070366)
山西省高等学校科技创新项目(2020L0533)。
关键词
小米
蒸煮品质
储藏温度
储藏时间
GC-MS
风味物质
foxtail millet
cooking quality
storage time
storage temperature
GC-MS
flavor substances
