以福临门水晶米为原料,在确定浸泡时间和蒸煮程度的基础上,采用顶空固相微萃取-气质联用技术(SPME/GC-MS),分析了不浸泡米饭和浸泡米饭的挥发性风味成分。实验鉴定出不浸泡米饭的风味成分共48种,其中烃类31种,醇类6种,醛类4种,醚类1种,酯类3种,其他3种;浸泡米饭的风味成分共45种,其中烃类30种,醇类3种,醛类5种,醚类2种,酯类3种,其他2种。米饭风味的主要贡献物质是各类非烃类挥发性成分,不浸泡米饭中各类非烃类风味物质的相对质量分数均比浸泡米饭显著提高,这表明预浸泡处理会对米饭的风味产生较大影响。

Based upon a fixed pre-soaking and cooking time,the flavor volatiles in un-soaked cooked rice(UCR) and pre-soaked cooked rice(PCR) were directly extracted by a headspace solid-phase mircoextraction(SPME) method and were analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 48 components in UCR were identified,including hydrocarbons(31 kinds),alcohols(6 kinds),aldehydes(4 kinds),ethers(1 kinds),esters(3 kinds) and other components(3 kinds).With the help of PCR,a total of 45 components were identified,including hydrocarbons(30 kinds),alcohols(3 kinds),aldehydes(5 kinds),ethers(2 kinds),esters(3 kinds) and other components(2 kinds).Among these components,non-hydrocarbon compounds were attributed to the main flavor of cooked rice.Further,the proportions of these non-hydrocarbon compounds in UCR were more than those in PCR,which indicated that pre-soaking treatment would greatly affect the flavor of cooked rice.