【摘要】 红曲米是广西武宣地区的传统食品,应用顶空固相微萃取-气相色谱-质谱联用技术分析广西武宣地区8种红曲米中主要的挥发性风味组分。结果表明,从这8种红曲米中共鉴定出95种挥发性风味物质,包括酯类18种、酮类17种、醇类14种、酸类12种、醛类4种、酚类8种、吡嗪类6种、烷烃类4种、醚类3种和其他化合物9种,主要的呈味物质是酸类、醇类、酮类和酯类。对不同村落所产红曲米中挥发性组分进行主成分分析,研究发现A村红曲米与B、C、D村红曲米香气组成差异显著,而B、C、D村所产红曲米香气组成较为接近。该研究结果对于了解广西红曲米独特的风味品质特征、进一步探究其风味形成机理具有重要意义。更多还原

【Abstract】 Red yeast rice is a traditional food in Wuxuan region of Guangxi province. The main volatile flavor components in 8 kinds of red yeast rice from Wuxuan region of Guangxi province are analyzed by headspace solid-phase microextraction(SPME) and gas chromatography-mass spectrometry(GC-MS). The results show that a total of 95 volatile flavor components are identified from the 8 kinds of red yeast rice, including 18 kinds of esters, 17 kinds of ketones, 14 kinds of alcohols, 12 kinds of acids, 4 kinds of aldehydes, 8 kinds of phenols, 6 kinds of pyrazines, 4 kinds of alkanes, 3 kinds of ethers and 9 kinds of other compounds, and the main flavor substances are acids, alcohols, ketones and esters. The principal component analysis is conducted on the volatile components of red yeast rice from different villages, and it is found that the aroma composition of red yeast rice from village A is significantly different from that of villages B, C and D, while the aroma composition of red yeast rice from villages B, C and D is similar. This study is of great significance for understanding the unique flavor and quality characteristics of Guangxi red yeast rice and further exploring its flavor formation mechanism.更多还原