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首页> 外文期刊>Food Science & Nutrition >Quantitation of 2‐acetyl‐1‐pyrroline in aseptic‐packaged cooked fragrant rice by HS‐SPME/GC‐MS
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Quantitation of 2‐acetyl‐1‐pyrroline in aseptic‐packaged cooked fragrant rice by HS‐SPME/GC‐MS

机译：通过HS-SPME / GC-MS对无菌包装的米饭中的2-乙酰基-1-吡咯啉进行定量

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摘要

Aseptic‐packaged cooked rice (APCR) is a rice‐based food product with a rapidly increasing market size, and APCR made of fragrant rice (FR) has recently appeared on the market. The fragrance of FR is produced by a combination of odoriferous compounds, among which 2‐acetyl‐1‐pyrroline (2AP) has been identified as the most important contributor to overall aroma. This study describes the development of a method to quantify 2AP in FR‐based APCR using headspace solid‐phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC‐MS). The recovery of 2AP spiked into APCR was lower than 10%, which suggests significant matrix effects and inappropriateness of external standard‐based calibration. For standard addition calibration method, up to 1,000?ng of 2AP were spiked into APCR containing 0% to 100% FR. Subsequent regression analyses of recovered peak area ( Y ) as a function of the amount of 2AP spiked ( X ) yielded highly linear calibration curves ( R 2 ??0.9917) with consistent slopes (RSD?=?2.7%), regardless of FR composition. Y ‐intercepts, however, which represent the amount of 2AP in APCR without spiking, increased linearly ( R 2 ?=?0.9898) in proportion to the composition of FR in the APCR. The amount of 2AP in APCR, determined by extrapolating the standard addition calibration curves, also increased linearly ( R 2 ?=?0.9963) as a function of FR composition. Practicality of developed method was tested by monitoring 2AP contents in APCR under realistic storage conditions, which successfully demonstrated 38% and 60% 2AP reductions in APCR of 20% FR after 1 and 2?months of storage at 25°C, respectively. The present study demonstrates that a standard addition method, whereby up to 1,000?ng of 2AP standard is spiked into 4?g of APCR containing 5%–100% FR in a 20‐mL headspace vial followed by SPME/GC‐MS, may serve as an effective means of quantitating 2AP in fragrant rice‐based APCR.
机译：无菌包装的米饭（APCR）是一种以大米为基础的食品，其市场规模正在迅速增加，由香米（FR）制成的APCR最近已投放市场。 FR的香气是由多种香气化合物产生的，其中2-乙酰基-1-吡咯啉（2AP）被认为是整体香气的最重要来源。这项研究描述了一种使用顶空固相微萃取（SPME）结合气相色谱-质谱（GC-MS）来定量基于FR的APCR中2AP的方法的开发。加标到APCR中的2AP的回收率低于10％，这表明显着的基质效应和不适当的基于外部标准的校准。对于标准添加校正方法，将最多1,000 ng的2AP掺入含有0％至100％FR的APCR中。随后的回收峰面积（Y）与2AP加标量（X）的函数的回归分析得出高度线性的校准曲线（R 2≥> 0.9917），且斜率一致（RSD≥2.7％），与FR无关。组成。但是，Y截距代表APCR中2AP的数量，而没有峰值，与APCR中FR的组成成比例线性增加（R 2？=？0.9898）。通过外推标准添加校正曲线确定的APCR中2AP的量也随FR组成的增加而线性增加（R 2≥0.9963）。通过在实际的储存条件下监测APCR中2AP的含量来测试所开发方法的实用性，该方法成功证明了在25°C储存1和2个月后，APCR中20％FR的2AP分别降低了38％和60％。本研究表明，采用标准添加方法，可以在20mL顶空样品瓶中将多达1,000？ng 2AP标准品加样到4？g含5％–100％FR的APCR中，然后加SPME / GC-MS可作为定量基于水稻的APCR中2AP的有效方法。

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