頁籤選單縮合
題 名 | 米飯之揮發性成分研究=Studies on the Volatile Components in Cooked Rice |
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作 者 | 劉黛蒂; 吳淳美; 廖怡禎; | 書刊名 | 食品科學 |
卷 期 | 23:6 1996.12[民85.12] |
頁 次 | 頁767-778 |
分類號 | 463 |
關鍵詞 | 米飯; 米; 揮發性成分; 香氣; Cooked rice; Rice; Volatile components; Aroma; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究分別以水蒸氣蒸餾溶劑萃取法及減壓蒸餾溶劑萃取法抽取臺農67、臺農70、臺中秈10和臺中189稻米所煮成米飯之揮發性戍份,及以溶劑萃取法抽取煮飯時所逸出蒸氣凝結水中揮發性成分,再經氣相層析儀及氣相層析質譜儀進行定性及定量分析,發現以水蒸氣餾溶劑萃取法所抽出的揮發性成分收率較高且操作方便省時。鑑定之米飯揮發性戍分有69種,以醇類、醛類、酮類、酯類化合物為主戍份。殘留於米飯之揮發性成份以水蒸氣蒸餾溶劑萃取法測定之值為0.106~0.416mg/kg米飯,以減壓蒸餾法測定之值為0.085~0.010mg/kg米飯,逸出蒸氣之香氣量為0.056~0.143mg/kg米飯。四種米飯揮發性成分在香氣成分組成上極為相似,只在量上有所不同。低濃度下呈花香的 indole 在臺中秈10米飯中含量較高。 |
英文摘要 | Steam distillation-solvent extraction and vacuum distillation-solvent extraction methods were used to isolate the volatile components in cooked rice and the steam generated during cooking was cooled to obtain condensates, which were extracted by solvents for their volatile compounds. Four rice varieties of Tai- hung 67, Tainung 70, Taichung sen 10 and Taichung I89 were and compared. The volatile components were identified qualitatively and quantitatively by GC and GC-MS. A total of 69 volatile components were identified in the cooked rice. The steam distillation-solvent extraction method was shown to have the advantages of higher yield of the volatile compounds and time savings. The concentrations of the volatile compounds in the cooked rice isolated by steam distillation-solvent extraction and vacuum distillation-solvent extrction and in the steam generated during cooking were 0.106~0.416, 0.085~0.010, and 0.05~0.143 mg/kg cooked rice, respectively. The four varieties of cooked rice had similar aroma patterns, which were different only quantitatively. Taichung sen 10had higher content of indole than did the other varieties. |
本系統中英文摘要資訊取自各篇刊載內容。