香米特征香味成分2-乙酰基-1-吡咯啉提取及检测方法研究进展

doi:10.3724/SP.J.1123.2019.12018

色谱 ›› 2020, Vol. 38 ›› Issue (7): 768-774.DOI: 10.3724/SP.J.1123.2019.12018

香米特征香味成分2-乙酰基-1-吡咯啉提取及检测方法研究进展

胡亚微¹, 杨洋¹, 彭锦峰²^,^*()

¹ 陕西科技大学化学与化工学院, 陕西西安 710021
² 西安交通大学食品装备工程与科学学院, 陕西西安 710049

收稿日期:2019-12-18 出版日期:2020-07-08 发布日期:2020-12-10
通讯作者: 彭锦峰
作者简介:彭锦峰.Tel:82667814, E-mail:jfpeng@xjtu.edu.cn
基金资助:
国家重点研发计划(2018YFC1603500);陕西省创新能力支撑计划(2019PT-22)

Research progress on detection of 2-acetyl-1-pyrroline, the characteristic aroma component of fragrant rice

HU Yawei¹, YANG Yang¹, PENG Jinfeng²^,^*()

¹ School of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
² School of Food Equipment Engineering and Science, Xi'an Jiaotong University, Xi'an 710049, China

Received:2019-12-18 Online:2020-07-08 Published:2020-12-10
Contact: PENG Jinfeng
Supported by:
National Key Research and Development Plan(2018YFC1603500);Shaanxi Province Innovation Capability Support Program(2019PT-22)

摘要/Abstract

摘要：

2-乙酰基-1-吡咯啉（2-AP）是目前已经探明的香米特征性香味成分，其含量的高低直接影响香米的品质与价格，但由于该成分在天然香米中的含量通常低至微克每千克，在采用现代分析检测方法测定时，还可能受到样品基质干扰、色谱分离共流出等问题的影响，因此，如何从稻米样品中高效提取该化合物并结合适当的检测方法进行精确测定具有一定的挑战性。该文综述了对稻米中2-AP进行测定时常用的样品前处理方法及仪器分析方法。样品前处理方法主要有蒸馏法、萃取法及顶空富集法等；仪器分析方法主要包括气相色谱及气相色谱-质谱法、气相色谱-嗅觉测试法，以及最新被开发出来的衍生化-高效液相色谱-串联质谱法。该综述将为食品贸易领域香米中2-AP的测定、农业领域香米的遗传育种及水肥管理、食品加工领域米香类稳定风味成分的开发等提供参考依据。

关键词: 气相色谱, 液相色谱, 2-乙酰基-1-吡咯啉, 香味成分, 样品前处理, 香米, 综述

Abstract:

2-Acetyl-1-pyrroline (2-AP) has been identified as the characteristic aroma component of fragrant rice, and its concentration determines the quality and price of the rice. However, obtaining accurate assay results with modern analytical instruments remains a major challenge. The two reasons for this setback are the ultralow concentration of 2-AP in samples and the serious interferences in its determination. In natural fragrant rice, the concentration of 2-AP is very low, at the μg/kg level. The interferences mainly originate from the sample matrix or due to co-elution during chromatographic separation. In the present paper, various methods for the sample pretreatment and instrumental analysis of 2-AP in rice are reviewed. The sample pretreatment methods include distillation, extraction, and headspace enrichment procedures. Common instrumental analytical methods include gas chromatography (GC) or GC-mass spectrometry (MS), GC-olfactometry, and derivatization-high performance liquid chromatography-MS/MS developed by the researchers recently. The present review will provide a reference for the determination of 2-AP in the food trade, the research on fragrant rice breeding as well as the management of water and fertilizers in agriculture, and the development of stabilized flavor compounds of fragrant rice scent in food processing.

Key words: gas chromatography (GC), liquid chromatography (LC), 2-acetyl-1-pyrroline, aroma component, sample pretreatment, fragrant rice, review

胡亚微, 杨洋, 彭锦峰. 香米特征香味成分2-乙酰基-1-吡咯啉提取及检测方法研究进展[J]. 色谱, 2020, 38(7): 768-774.

HU Yawei, YANG Yang, PENG Jinfeng. Research progress on detection of 2-acetyl-1-pyrroline, the characteristic aroma component of fragrant rice[J]. Chinese Journal of Chromatography, 2020, 38(7): 768-774.

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香米特征香味成分2-乙酰基-1-吡咯啉提取及检测方法研究进展

Research progress on detection of 2-acetyl-1-pyrroline, the characteristic aroma component of fragrant rice

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