田雪梅,郝佳容,周国鑫,刘兴泉,张涛,2023,10℃下米象对糙米挥发性成分及前体物质的影响研究[J].环境昆虫学报,(4):922-934
10℃下米象对糙米挥发性成分及前体物质的影响研究
Influence between characteristic volatile components and precursors of brown rice after Sitophilus oryzae infection under 10℃
  
DOI:
中文关键词:  米象  糙米  挥发性成分  前体物质
英文关键词:Sitophilus oryzae  brown rice  volatile components  precursors
基金项目:浙江省“三农九方”科技协作计划(2022SNJF011);浙江省“尖兵”“领雁”研发攻关计划(2022C02020)
作者单位
田雪梅,郝佳容,周国鑫,刘兴泉,张涛 1. 浙江农林大学食品与健康学院杭州 3113002. 国家粮食和物资储备局科学研究院北京 100037 
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中文摘要:
      米象Sitophilus oryzae是我国主要的储粮害虫之一,对多种谷物及其加工品均可造成严重危害。本研究为探明10℃下米象对糙米挥发性成分及前体物质(脂肪酸、氨基酸)的影响,使用顶空式固相微萃取气质联用技术(Headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对糙米挥发性成分进行提取、鉴定,气相色谱-质谱联用仪(Gas chromatography-mass spectrometry, GC-MS)对糙米脂肪酸进行分析、高效液相色谱仪(High performance liquid chromatography, HPLC)对糙米氨基酸进行分析。结果显示:随着米象侵染时间的延长,糙米中脂质氧化和蛋白质水解不断在发生,8种氨基酸、11种脂肪酸存在显著差异。不同侵染时间内米象侵染对糙米挥发性成分有显著影响,通过偏最小二乘法-判别分析(Partial least squares discrimination analysis, PLS-DA)筛选出18种特征挥发性成分,其中1-十一醇、1-戊醇、二氢-5-十四烷基-2(3H)-呋喃酮、庚醛含量与侵染时间呈正相关,庚醇含量与之呈负相关。基于脂肪酸、氨基酸和特征挥发性成分含量的相关性分析得出,庚醇、邻苯二甲酸二异丁酯与油酸、亚油酸、丙氨酸、亮氨酸含量变化呈一定的相关性。以上结果表明在10℃条件下,米象仍存在缓慢的生命活动,促进了糙米氨基酸和脂肪酸的氧化降解,进而对挥发性成分的形成产生显著影响。
英文摘要:
      Sitophilus oryzae is one of the main stored grain pests in China, which can cause serious harm to a variety of cereals and their processed products. In order to investigate the effects of precursor fatty acids and amino acids on characteristic volatile components of brown rice after S.oryzae infection at 10℃, the fatty acids of brown rice were analyzed by Gas chromatography-mass spectrometry (GS-MS), amino acids of brown rice were analyzed by High performance liquid chromatography (HPLC), volatile compounds of brown rice were extracted and identified by Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that lipid oxidation and protein hydrolysis continued with infection time, and 8 amino acids and 11 fatty acids were significantly different in brown rice. The volatile components of brown rice were significantly influenced by S.oryzae at different infection times. Eighteen characteristic volatile components were selected by Partial least squares discrimination analysis (PLS-DA). Dihydro-5-tetradecyl-2 (3H) -furanone and heptanal content were positively correlated with storage time, and heptanol content was negatively correlated. The correlation analysis based on the content of fatty acids, amino acids and characteristic volatile components showed that heptanol and diisobutyl phthalate were correlated with changes in oleic acid, linoleic acid, alanine and leucine content. The results indicated that S.oryzae still had slow life activities at 10℃, which promoted the oxidative degradation of amino acids and fatty acids in brown rice, and then had a significant impact on the formation of volatile components.
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