采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术原理,分析"牡育稻78号"、"牡科稻5号"、"牡科稻7号"3种香稻米中挥发性成分的组成,结合主成分分析(principal component analy-sis,PCA)进行统计分析.结果发现:辛醛单体、辛醛二聚体、6-甲基-5-庚烯-2-酮在"牡科稻5号"中含量最少,在其它样品中差异不大;罗勒烯、柠檬烯单体、柠檬烯二聚体在"牡育稻78号"中含量最多;乙醇、二甲基-1-丁醇在"牡科稻7号"中含量最多.主成分分析表明,不同品种香稻米挥发性气味成分在气相色谱-离子迁移谱上呈现出一定差异,两个主成分累计贡献率达到84%,说明基于GC-IMS技术可以实现不同品种香稻米的区分.
Gas chromatography-ion mobility spectrometry(GC-IMS)technology was used to analyze the vola-tile components in three types of fragrant rice,namely'Muyu rice 78','Muke rice 5',and'Muke rice 7'.In ad-dition,principal component analysis(PCA)was performed to carry out statistical analysis.The results showed that the content of octanal monomer,octanal dimer,and 6-Methyl-5-hepten-2-one was the least in'Muke rice 5',but there was no significant difference in other samples.The content of beta-ocimene,limonene monomer,and limonene dimer was high in the'Muyu rice 78'.Ethanol and 2-methylbutan-1-ol were the most abundant in'Muke rice 7'.PCA showed that there were some differences in GC-IMS of volatile flavor components of differ-ent varieties of fragrant rice,and the cumulative contribution rate of the two principal components reached 84%,indicating that the different varieties of fragrant rice could be discriminated based on GC-IMS technology.