Study on volatile compounds in rice by HS-SPME and GC-MS

  • J.-Y. Lin Science Academy of State Administration of Grain, Beijing 100037, China
  • W. Fan Science Academy of State Administration of Grain, Beijing 100037, China
  • Y.-N. Gao School of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China
  • S.-F. Wu State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214022, China
  • S.-X. Wang Science Academy of State Administration of Grain, Beijing 100037, China

Abstract

Headspace solid phase micro-extraction (HS-SPME), together with gas chromatography and mass spectrometry, were used to investigate volatile compounds in rice. Experimental conditions including extraction time,temperature, the amount of sample and equilibrium time, were optimized. Optimal conditions were that a 20 g sample was heated for 30 min at 80°C prior to headspace absorption, and then extracted for 30 min with HS-SPME. The volatile compounds in indica and japonica rice were alcohols, aldehydes, ketones, esters, hydrocarbons, organic acids, as well as heterocyclic compounds. Aldehydes were the most abundant making up around 30% of volatiles by weight. Keywords: Headspace solid phase micro-extraction, Rice, Gas chromatographic and mass spectrum, Volatile substances
Veröffentlicht
2010-09-02