发芽及挤压膨化对糙米挥发性风味物质的影响

doi:10.3864/j.issn.0578-1752.2021.01.014

Abstract

Abstract:

【Objective】The objective of this study was to investigate the effects of germination and extrusion process on volatile flavor compounds of brown rice by analyzing changes of the volatile flavor compounds of brown rice, so as to provide a reference for evaluating and improving the volatile flavor of brown rice. 【Method】The volatile flavor compounds of raw brown rice (RBR), extruded brown rice (EBR), germinated brown rice (GBR) and extruded germinated brown rice (EGBR) were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The qualitative and relative quantitative analyses of the volatile flavor components were carried out by NIST14 database, retention index (RI), and internal standard. Gas chromatography olfactory (GC-O) was used to analyze the composition spectrums of the active odor compounds and their overall flavor profile as well as the volatile flavor characteristics of brown rice samples. 【Result】 A total of 28 volatile flavor compounds were identified, including aldehydes, alcohols, terpenes, esters, heterocycles and arenes. After extrusion, the contents of aldehydes, heterocycles and arenes in brown rice were increased significantly, while the contents of alcohols and terpenes decreased significantly; moreover, new esters were detected after extrusion. After germination treatment, the content of alcohols was increased, while the contents of aldehydes, terpenes, heterocycles and arenes decreased; however, esters were undetected after germination treatment. After extrusion, the content of aldehydes, terpenes, heterocycles and arenes in germinated brown rice were increased, furthermore, while the content of alcohols decreased; moreover, new esters were detected. What’s more, the contents of aldehydes, terpenes, esters and heterocyclic compounds in germinated brown rice were significantly higher than those in brown rice after extrusion. The principal component analysis showed that the increases of the contents of compounds, such as heptanal, nonanal, benzaldehyde, D-limonene, toluene and 2-AP, were highly correlated with extrusion, while the increases in contents of 2-ethyl-1-hexanol and 3-methylbutanol were highly correlated with germination, and the increases in contents of ethyl acetate, butyl acetate, dimethyl sulfide and pyridine were highly correlated with germination-extrusion treatment. GC-O results showed that 19 kinds of active odor compounds were detected, with the odor intensity value (OIV) of some compounds’ over ≥ 3, such as hexanal, heptanal, hexanol, 1-octene-3-ol, 2-acetyl-1-pyrroline and p-xylene. The flavor profile analysis showed that the odor intensity of wax was the highest in brown rice, followed by those of grass and nut, while those of floral and fruity odor were the lowest. After extrusion, the nutty, grassy and fruity odor intensities of brown rice were increased significantly, in contrast, the waxy odor intensity decreased significantly. After germination, the waxy, nutty, grassy and floral odor intensities of brown rice were decreased, however, the fruit odor intensity did not change. After extrusion, the nutty, waxy, grassy and fruity odor intensities of germinated brown rice were increased significantly. 【Conclusion】Germination could improve the production of alcohols in brown rice, while it could decrease the contents of other volatile compounds to some extent, resulting in the decline of overall flavor intensity. However, during the process of germination, brown rice could produce volatile flavor precursors through biochemical action, which could promote the formation of more volatile flavor compounds by extrusion in germinated brown rice. Extrusion could have a positive effect on the formation of aldehydes, terpenes, esters, heterocycles and arenes in brown rice as well as germinated brown rice. Moreover, the volatile flavor compounds content in extruded germinated brown rice were significantly higher than those in extruded brown rice. The overall flavor intensities of both raw brown rice and germinated brown rice were increased after extrusion, with the most significant increase in the nutty and fruity odor intensities.

Key words: brown rice, volatile flavor compounds, germination, extrusion, gas chromatography-mass spectrometry, gas chromatography-olfactory

CHEN YanFang,ZHANG MingWei,ZHANG Yan,DENG YuanYuan,WEI ZhenCheng,TANG XiaoJun,LIU Guang,LI Ping. Effects of Germination and Extrusion on Volatile Flavor Compounds in Brown Rice[J].Scientia Agricultura Sinica, 2021, 54(1): 190-202.

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Figures/Tables 6

Table 1

Volatile flavor compounds and their contents in different brown rice samples"

编号 Number	化合物 Compounds	保留指数 Retention index		含量 Content (μg/100 g DW)				鉴定依据 Identification
编号 Number	化合物 Compounds	Ref.	Cal.	糙米 Brown rice	挤压膨化糙米 Extruded brown rice	发芽糙米 Germinated brown rice	挤压膨化发芽糙米 Extruded germinated brown rice	鉴定依据 Identification
	醛类 Aldehydes			235.42	783.82	201.57	1407.58
A1	3-甲基丁醛 Butanal, 3-methyl-	658	653	—	12.84±0.15a	—	47.1±1.04b	MS, RI
A2	戊醛 Pentanal	697	705	—	—	—	13.61±2.49a	MS, RI
A3	己醛 Hexanal	803	803	183.10±8.51a	612.88±26.20b	171.31±11.86a	1191.02±61.49c	MS, RI
A4	庚醛 heptanal	903	906	10.81±0.27a	29.79±1.15c	7.39±0.78a	24.33±2.00b	MS, RI
A5	苯甲醛 Benzaldehyde	960	966	—	8.38±1.19a	—	11.15±1.21a	MS, RI
A6	壬醛 Nonanal	1106	1109	36.35±3.48b	119.93±6.24c	19.67±1.52a	114.43±1.18c	MS, RI
A7	癸醛 Decanal	1206	1210	5.16±1.06ab	—	3.20±0.36a	5.94±0.24b	MS, RI
	醇类 Alcohols			133.75	11.11	144.22	73.60
B1	正丁醇 1-Butanol	676	667	16.14±1.6a	—	16.53±5.65a	65.22±10.86b	MS, RI
B2	3-甲基丁醇 1-Butanol, 3-methyl-	736	737	—	—	2.11±0.29a	—	MS, RI
B3	正己醇 1-Hexanol	870	873	108.37±4.54a	—	119.72±1.48b	—	MS, RI
B4	1-辛烯-3-醇 1-Octen-3-ol	984	985	7.22±0.15a	11.11±0.87b	—	8.38±1.01a	MS, RI
B5	2-乙基-1-己醇 1-Hexanol, 2-ethyl-	1031	1032	2.02±0.22a	—	5.86±0.16b	—	MS, RI
	萜烯类 Terpenes			59.45	13.09	6.07	190.98
C1	α-蒎烯 alpha-Pinene	935	937	3.59±0.21b	—	1.08±0.12a	8.35±0.69c	MS, RI
C2	4-乙基己烯 1-Hexene, 4-ethyl-		947	—	3.22±0.44a	—	—	MS
C3	β-蒎烯 beta-Pinene	987	980	1.60±0.03a	—	—	—	MS, RI
C4	D-柠檬烯 D-Limonene	1029	1028	—	9.87±0.24b	5.00±1.43a	—	MS, RI
C5	对薄荷-1(7),3-二烯 β-Terpinene	1056	1030	54.26±7.88a	—	—	182.63±9.57b	MS
	酯类 Esters			0.00	250.24	0.00	555.04
D1	乙酸乙酯 Ethyl acetate	621	625	—	245.44±1.02a	—	547.10±17.58b	MS, RI
D2	乙酸丁酯 Acetic acid, butyl ester	815	820	—	4.80±0.78a	—	7.94±2.12a	MS, RI
	芳香烃Arenes			82.04	494.45	5.43	106.73
E1	甲苯 Toluene	760	765	33.50±5.17b	366.58±0.47c	3.99±1.08a	37.76±2.21b	MS, RI
E2	乙苯 Ethylbenzene	858	863	8.26±1.29a	17.53±0.64b	—	8.12±0.16a	MS, RI
E3	对二甲苯 p-Xylene	867	867	11.80±0.39ab	48.92±6.43c	1.44±0.61a	21.01±0.36b	MS, RI
E4	邻二甲苯 o-Xylene	888	891	28.48±1.44a	61.41±0.27c	—	39.84±0.13b	MS, RI
	杂环化合物 Heterocyclic compounds			2.03	91.83	5.63	177.50
F1	吡啶 Pyridine	741	748	—	—	—	74.22±14.72a	MS, RI
F2	2-乙酰-1-吡咯啉 2-Acetyl-1-pyrroline	918	921	2.03±0.4a	4.87±1.56b	—	0.59±0.2a	MS, RI
F3	2-戊基呋喃 Furan, 2-pentyl-	992	994	—	80.97±1.94b	5.63±0.86a	97.79±2.97c	MS, RI
	其他Others			0.00	0.00	0.00	4.90
G1	二甲基硫醚 Dimethyl sulfide	521	528	—	—	—	4.90±0.61a	MS, RI
G2	正丁醚 n-Butyl ether		987	—	5.99±0.11a	—	—	MS
	总计Total			512.70	1644.54	362.92	2511.43

Table 1

Table 2

Table 3

Fig. 1

Table 4

Fig. 2

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化合物 Compounds	主成分 Principal component	特征值 Eigenvalues	贡献率 Contribution rate (%)	累积贡献率 Cumulative contribution rate (%)
醛类Aldehydes	1	5.083	72.620	72.620
醛类Aldehydes	2	1.821	26.013	98.632
醇类Alcohols	1	3.636	72.713	72.713
醇类Alcohols	2	1.013	20.263	92.976
萜烯类与酯类 Terpenes and Esters	1	3.817	54.529	54.528
萜烯类与酯类 Terpenes and Esters	2	2.629	37.563	92.092
其他Others	1	5.909	65.661	65.661
其他Others	2	2.823	31.367	97.028

编号 Number	化合物 Compounds	主成分1 Principal component 1	主成分2 Principal component 2
	醛类 Aldehydes
A1	3-甲基丁醛 Butanal, 3-methyl-	0.762	0.642
A2	戊醛 Pentanal	0.557	0.825
A3	己醛 Hexanal	0.859	0.509
A4	庚醛 Heptanal	0.976	-0.171
A5	苯甲醛 Benzaldehyde	0.975	0.218
A6	壬醛 Nonanal	0.993	-0.006
A7	癸醛 Decanal	-0.282	0.937
	醇类 Alcohols
B1	正丁醇 1-Butanol	-0.09	0.988
B2	3-甲基丁醇 1-Butanol, 3-methyl-	0.936	-0.06
B3	正己醇 1-Hexanol	0.827	-0.32
B4	1-辛烯-3-醇 1-Octen-3-ol	-0.997	-0.071
B5	2-乙基-1-己醇 1-Hexanol, 2-ethyl-	0.983	-0.182
	萜烯类与酯类Terpenes and Esters
C1	α-蒎烯 α-Pinene	0.636	0.772
C2	4-乙基己烯 1-Hexene, 4-ethyl-	0.148	-0.888
C3	β-蒎烯 β-Pinene	-0.597	0.557
C4	D-柠檬烯 D-Limonene	-0.072	-0.997
C5	对薄荷-1(7),3-二烯 β-Terpinene	0.742	0.668
D1	乙酸乙酯 Ethyl acetate	0.994	0.069
D2	乙酸丁酯 Acetic acid, butyl ester	0.986	-0.074
	其他Others
E1	甲苯 Toluene	0.973	-0.149
E2	乙苯 Ethylbenzene	0.968	0.093
E3	对二甲苯 p-Xylene	0.989	0.143
E4	邻二甲苯 o-Xylene	0.922	0.315
F1	吡啶Pyridine	0.951	-0.271
F2	2-乙酰-1-吡咯啉 2-Acetyl-1-pyrroline	0.949	-0.202
F3	2-戊基呋喃 Furan, 2-pentyl-	0.951	-0.271
G1	二甲基硫醚 Dimethyl sulfide	-0.135	0.991
G2	正丁醚 n-Butyl ether	0.596	0.775

类别 Category	化合物 Compounds	气味 Odor	气味强度值 Odor intensity value
类别 Category	化合物 Compounds	气味 Odor	糙米 Brown rice	挤压膨化糙米 Extruded brown rice	发芽糙米 Germinated brown rice	挤压膨化发芽糙米 Extruded germinated brown rice
坚果 Nutty	戊醛 Pentanal	杏仁 Almond	0	0	0	1
	苯甲醛 Benzaldehyde	坚果 Nut	0	2	0	2
	α-蒎烯 α-Pinene	坚果 Nut	0	0	0	1
	2-乙酰-1-吡咯啉 2-Acetyl-1-pyrroline	爆米花 Popcorn	3	3	0	3
	2-戊基呋喃 Furan, 2-pentyl-	杏仁 Almond	0	1	0	2
果香 Fruity	壬醛 Nonanal	柑橘 Orange	1	2	1	2
	对薄荷-1(7),3-二烯 β-Terpinene	薄荷 Mint	0	0	0	1
	乙酸乙酯 Ethyl acetate	水果 Fruit	0	1	0	2
	对二甲苯 p-Xylene	甜香 Sweet	0	3	0	2
花香 Floral	甲苯 Toluene	花香 Flower	1	0	0	0
花香 Floral	乙苯 Ethylbenzene	芳香 Fragrance	0	1	0	0
青草 Grassy	己醛 Hexanal	青味 Green	1	3	0	3
	1-辛烯-3-醇 1-Octen-3-ol	蘑菇 Mushroom	3	3	0	2
	2-乙基-1-己醇 1-Hexanol, 2-ethyl-	青味 Green	2	0	2	0
	邻二甲苯 o-Xylene	青草 Grass	0	1	0	0
蜡质 Waxy	庚醛 Heptanal	脂肪 Lipid	2	3	0	3
	癸醛 Decanal	肥皂 Soap	2	0	0	2
	正丁醇 1-Butanol	西药 Medicine	2	0	1	1
	正己醇 1-Oexanol	树脂 Resin	3	0	1	0

Effects of Germination and Extrusion on Volatile Flavor Compounds in Brown Rice

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