稻米香味之分析

Volatile Flavour Compounds of Scented Rice

劉瑋婷(Wei-Ting Liu) ； 李敏雄(Ming-Hsiung Lee) ； 蕭玉華(Yi-Hwa Hsiao)

《花蓮區農業改良場研究彙報》 5期 (1989/05) Pp. 1-2

摘要

為測定本省香米品種香味成份，於75年二期作在花蓮區農業改良場及臺灣大學農業化學系進行試驗。試驗材料採用本省香米品種臺農72號及一般市售白米為對照，以Likens-Nickerson裝置，使用正戊烷及乙醚混合之溶劑抽取其香氣成份，並以氣相層析儀與氣相層析－質譜儀進行其香氣成份之分析。本試驗結果，由一般白米中鑑定出30種化合物，包括hydrocarbons2種、alcohols8種、ketones5種、aldehydes4種、seters6種及其它5種；由香米品種臺農72號中亦鑑定出30種化合物，包括hyd-rocarbons8種、alcohols4種、ketones8種、aldehydes1種、esters3種、acids1種及其他5種。由測得之揮發性化合物中獲知，無一單獨化合物可表現出香米之香氣，顯示香米之香氣特性乃為不同之化合物之綜合表現。

並列摘要

In order to understand the volatile flavour components of scented rice, experiment was conducted by Hualien DAIS and Department of Agricultural Chemistry, Taiwan University in 2nd crop, 1986. The flavor components of scented rice cultivar TNG72 were extracted with a Lickens-Nickerson device and compared with that of ordinary milled rice. It was extracted the solvents n-pentane-ether (1:1) mixture solvent, and identified by Gas Chromatography-Mass Spectrometry. Thirty volatile compounds were identified from the cooked TNG72 scented rice. There were 8 hydrocarbons, 4 alcohols, 8 ketones, 1 aldehydes, 3 esters, 1 acid and 5 miscellaneous. According to described flavours of these identified valatile compounds neither component could represented the real flavour of cooked scented rice. It indicated that the flavour of cooked scented rice is a very complex system.