冀北水稻揮發(fā)性物質(zhì)及其香氣成分研究
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中圖分類號(hào)：S511.2+2 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1673-6737（2025）03-0012-05
Abstract InordertoexplorethearomacomponentscontainedindiferentvarietiesofriceinnorthernHebei，epresentativerice samplesfrom Chengdeareawerecolectedasexperimental materials.Thevolatilesubstancescontained initweredetected by headspace solid-phase microextraction-gas chromatography-massspectrometry.Theresults showed that there were 16common volatile substancesin1O ricesamples，including12 aromaticsubstances.Aldehydesandaromaticcompoundsarethe main substances thatcontribute tothearomaofrice，whileestersandalcoholsalsomakeimportantcontributionstothearomaofrice. Huabei Chengke 2O35 has the highest content of aromatic substances， accounting for 20.17% ，belonging to long grain japonica rice.Inadition，theapplicationoffertilizersandplantingtechniquesalsoplaysanimportantroleinimprovingthearomaand qualityofriceThisstudyprovidesatheoreticalbasisfortheproductionanddepdevelopmentandutilizationof high-quality rice.
Key Words： Rice， Aroma components; Gas chromatography-mass spectrometry; Headspace solid-phase microextraction
水稻是世界主要糧食作物之一，我國(guó)作為世界上最大的水稻生產(chǎn)國(guó)和出口國(guó)[，在解決世界人口糧食問題方面起著重要的作用。（剩余5849字）