采用水蒸气蒸馏法提取颗砂贡米(米粒)、米糠及稻谷的香气成分,并用气相色谱-质谱进行检测和分析。结果表明:分别从颗砂贡米、米糠及稻谷中检测到挥发性成分33、54及53种。颗砂贡米香味成分主要是醛类(24.23%),糠的主要香味物质是醇类(34.60%),而稻谷中主要是醇类(19.93%)、酸类(15.91%)。5-乙基二氢-2(3H)呋喃酮、2-壬醇、E-2-壬烯醛、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛、正十醛为颗砂贡米特有或含量较高的香味物质。而颗砂米糠特有的香味物质达24种,占其总挥发物的31.45%,其中相对含量较高的香气成分包括甲酸己酯、呋喃甲醛、5-甲基-2-呋喃醛、正壬醛、乙酸乙酯、2-戊基呋喃、正辛醛等。说明颗砂稻谷含有丰富的香味物质,且米糠比米粒含有更多的香味成分。

Aroma components in Kesha tribute-rice,rice bran and paddy were extracted by steam distillation, and analyzed by gas chromatography-mass spectrometry( GC-MS).A total of 33 volatile components were identified in Kesha tribut-rice,54 in Kesha rice bran and 53 in Kesha paddy,respectively.The difference in main aroma components was that Kesha tribute-rice has aldehydes( 24.23%),rice bran has alcohols( 34.60%) and paddy has alcohols( 19.93%) and acids( 15.91%).The main aroma components were identified as 5-ethyldihydro-2( 3H)-furanone,2-nonanol,( E)-2-nonenal,( E,E)-2,4-nonadienal,( E,E)-2,4-decadienal,undecanal in Kesha tribute-rice,which had higher content than those in rice bran.Twenty four aroma compounds only extracted by Kesha rice bran accounted for 31.45% of the total volatile components,and main components were formic acid-hexyl ester,furfural,5-methyl-2-furancarboxaldehyde,nonanal,ethyl Acetate,2-pentylfuran,and octanal.The results showed that Kesha paddy contained more aromatic substances,and rice bran has more flavor compounds than tribute-rice.