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题名: Determination of flavor components of rice bran by GC-MS and chemometrics
作者: Zeng, Maomao1;  Zhang, Liangxiao2;  He, Zhiyong1;  Qin, Fang1;  Tang, Xueyan1;  Huang, Xiaolin3;  Qu, Honghong3;  Chen, Jie1
刊名: ANALYTICAL METHODS
发表日期: 2012-02-01
DOI: 10.1039/c2ay05671b
卷: 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
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.
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
语种: 英语
WOS记录号: WOS:000300038900036
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/138012
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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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

Recommended Citation:
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.
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