The volatile compounds from fresh cooked rice and instant cooked rice were extracted by headspace solid micro-extraction(HS-SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).
以新鲜米饭和方便米饭为原料,采用75μm CAR-PDMS涂层探头的固相微萃取器顶空取样,提取样品的挥发性成分,用气-质联用仪(GC-MS)对挥发性成分进行鉴定,检出新鲜米饭含有挥发性风味物质41种,方便米饭含有35种,均以挥发性羰基化合物和烃类化合物为主。
