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中国农学通报

中国农学通报 ›› 2022, Vol. 38 ›› Issue (24): 151-157.doi: 10.11924/j.issn.1000-6850.casb2021-0927

所属专题： 生物技术； 小麦

• 食品·营养·检测·安全 • 上一篇    下一篇

内蒙古河套地区小麦粉风味物质GC-IMS分析

闫文芝(), 杨蕾, 刘静   

  1. 巴彦淖尔市农牧业科学研究所,内蒙古巴彦淖尔 015000
  • 收稿日期:2021-09-30 修回日期:2022-02-05 出版日期:2022-08-25 发布日期:2022-08-22
  • 作者简介:闫文芝,女,1964年出生,内蒙古巴彦淖尔人,研究员,硕士,研究方向：小麦育种。通信地址：015000 内蒙古巴彦淖尔市临河区解放西街农科路1号,农牧业局北楼,Tel：0478-2611038,E-mail： Ywz1462@qq.com。
  • 基金资助:
    2021年内蒙古自治区科技重大专项项目(NMKJXM202111);内蒙古农牧业科学院·巴彦淖尔市政府科技合作项目;内蒙古自治区科技计划项目(2021GG0373)

Wheat Flour in Hetao Region of Inner Mongolia: Analysis of Flavor Substances by Gas Chromatography-ion Mobility Spectrometry

YAN Wenzhi(), YANG Lei, LIU Jing   

  1. Bayannaoer Academy of Agricultural and Animal Sciences, Bayannaoer, Inner Mongolia 015000
  • Received:2021-09-30 Revised:2022-02-05 Online:2022-08-25 Published:2022-08-22

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摘要：

为了研究河套小麦麦香味的本质,以期找出河套春小麦和冬小麦之间的风味及风味物质差异,采用气相离子迁移谱(GC-IMS)对河套产‘永良4号’小麦风味物质进行测定,同时选取冬小麦品种‘新麦26’和‘百农4199’作为对照品种。在3个小麦粉样品中共检测到风味物质73种,其中醛类26种,醇类15类,酮类12种,酯6种,酸3种,酚2种,呋喃类和烯类各1种。‘永良4号’检测出的风味物质中,醛类物质含量最高,占30.55%,其次是酮类占30.28%,醇类占27.80%,其余组分占比较小,分别为酚类占3.19%,酸类占1.70%,酯类占1.62%,2-戊基呋喃和α-蒎烯共占0.87%。河套地区产‘永良4号’麦芽酚、丁醛等风味物质含量高,与‘百农4199’、‘新麦26’在不同风味物质含量上具有较大差异。这些具有特殊香气的风味物质含量高,可能是导致河套小麦麦香味浓郁的物质基础。

关键词: 小麦粉, ‘永良4号’, 河套地区, 风味物质, 气相离子迁移谱(GC-IMS)

Abstract:

In order to study the aroma of Hetao wheat flour and to find out the differences of flavor and flavor substances between Hetao spring wheat and winter wheat, the flavor substances of Hetao wheat ‘Yongliang 4’ were determined by gas chromatography-ion mobility spectrometry (GC-IMS). At the same time, the winter wheat varieties ‘Xinmai 26’ and ‘Bainong 4199’ were chosen as the control. A total of 73 flavor substances were detected in flour samples of the three wheat varieties, including 26 aldehydes, 15 alcohols, 12 ketones, 6 esters, 3 acids, 2 phenols, 1 furan and 1 alkene. Among the flavor substances detected in ‘Yongliang No. 4’, the content of aldehydes was the highest, accounting for 30.55%, followed by ketones accounting for 30.28%, and alcohols accounting for 27.80%, and the rest of the substances had relatively small proportions, with phenols accounting for 3.19%%, acids accounting for 1.70%, esters accounting for 1.62%, and 2-pentylfuran together with α-pinene accounting for 0.87%. The content of maltol, butyraldehyde and other flavor substances in ‘Yongliang 4’ produced in Hetao region were high, which were quite different from those of ‘Bainong 4199’ and ‘Xinmai 26’. The high content of these flavor substances with special aroma may be the material basis for the strong aroma of Hetao wheat flour.

Key words: wheat flour, ‘Yongliang No.4’, Hetao region, flavor substances, gas chromatography-ion mobility spectrometry (GC-IMS)

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