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Determination of flavor components of rice bran by GC-MS and chemometrics
Zeng, Maomao1; Zhang, Liangxiao2; He, Zhiyong1; Qin, Fang1; Tang, Xueyan1; Huang, Xiaolin3; Qu, Honghong3; Chen, Jie1
刊名ANALYTICAL METHODS
2012-02-01
DOI10.1039/c2ay05671b
4期:2页:539-545
收录类别SCI
文章类型Article
WOS标题词Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine ; Technology
类目[WOS]Chemistry, Analytical ; Food Science & Technology ; Spectroscopy
研究领域[WOS]Chemistry ; Food Science & Technology ; Spectroscopy
关键词[WOS]CHROMATOGRAPHY-MASS SPECTROMETRY ; EVOLVING LATENT PROJECTIONS ; 2-WAY MULTICOMPONENT DATA ; ODOR-ACTIVE COMPOUNDS ; VOLATILE COMPONENTS ; RETENTION INDEXES ; GAMMA-ORYZANOL ; ESSENTIAL OILS ; FATTY-ACID ; RESOLUTION
英文摘要The flavor composition of rice bran was investigated using solid-phase microextraction (SPME), which was selected from four extraction methods. Additionally, static headspace extraction (SHS), accelerated solvent extraction (ASE) and simultaneous distillation extraction (SDE), followed by GCMS analysis with the help of heuristic evolving latent projections (HELP) were also used. The effects of the most important factors, including fiber coating, extraction time, and temperature of SPME, on the flavor components of rice bran were studied. Qualitative analysis of the flavor components was obtained by a mass spectra similarity search using pure mass spectra resolved by HELP with the aid of automated mass spectral deconvolution and identification system (AMDIS) software and temperatureprogrammed retention indices (PTRIs), while quantitative analysis was conducted using the overall volume integration (OVI) technique. A total of 43 out of 76 compounds were tentatively identified, accounting for 82.76% of the total flavor compounds. The flavor compounds were mainly esters, alkanes, alcohols, ketones, aldehydes, and fatty acids, with a composition of 22.24%, 22.16%, 17.75%, 9.06%, 5.72%, and 4.18%, respectively. Together, these results indicate that analyzing the rice bran flavor profile may be more reasonable than solely monitoring free fatty acids for understanding, evaluating and controlling the instability of rice bran.
语种英语
WOS记录号WOS:000300038900036
引用统计
被引频次:7[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://cas-ir.dicp.ac.cn/handle/321008/138012
专题中国科学院大连化学物理研究所
作者单位1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
2.Chinese Acad Sci, Dalian Inst Chem Phys, Key Lab Separat Sci Analyt Chem, Dalian 116023, Peoples R China
3.Yihai Kerry Oils & Grains Grp, Food Technol Res Inst, Qinhuangdao 066206, Peoples R China
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GB/T 7714
Zeng, Maomao,Zhang, Liangxiao,He, Zhiyong,et al. Determination of flavor components of rice bran by GC-MS and chemometrics[J]. ANALYTICAL METHODS,2012,4(2):539-545.
APA Zeng, Maomao.,Zhang, Liangxiao.,He, Zhiyong.,Qin, Fang.,Tang, Xueyan.,...&Chen, Jie.(2012).Determination of flavor components of rice bran by GC-MS and chemometrics.ANALYTICAL METHODS,4(2),539-545.
MLA Zeng, Maomao,et al."Determination of flavor components of rice bran by GC-MS and chemometrics".ANALYTICAL METHODS 4.2(2012):539-545.
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