China Rice

China Rice ›› 2025, Vol. 31 ›› Issue (2): 92-96.DOI: 10.3969/j.issn.1006-8082.2025.02.016

• Varieties & Technology • Previous Articles     Next Articles

Effects of Different Storage, Processing and Extraction Methods on the Content of 2-acetyl-1-pyrroline in Fragrant Rice

YAO Xiangbin(), ZHANG YingYing, LUO Haowen, WEI Jianjiao, QI JianYing, TANG Xiangru, DUAN Meiyang*()   

  1. State Key Laboratory for Conservation and Utilization of Subtropical Agricultural Bioresources, South China Agricultural University/Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs/Guangzhou Key Laboratory for Science and Technology of Aromatic rice, Guangzhou 510642, China
  • Received:2024-09-27 Online:2025-03-20 Published:2025-03-12
  • Contact: DUAN Meiyang
  • About author:First author contact:

    1st author: yaoxbgd@126.com

不同储藏、加工和萃取方式对香稻2-乙酰-1-吡咯啉含量的影响

姚祥滨(), 张莹莹, 罗昊文, 韦剑娇, 祁剑英, 唐湘如, 段美洋*()   

  1. 华南农业大学 亚热带农业生物资源保护与利用国家重点实验室/农业农村部华南地区作物栽培科学观测实验站/广州市丝苗香米科学与技术重点实验室，广州 510642
  • 通讯作者: 段美洋
  • 作者简介:第一联系人：

    第一作者：yaoxbgd@126.com

  • 基金资助:
    国家自然科学基金(31971843);2023年广东省级乡村振兴战略专项种业振兴行动项目(F23138);广东省基础与应用基础研究基金(2024A1515012709)

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Abstract:

To improve the efficiency and accuracy of 2-acetyl-1-pyrroline(2-AP) detection, the experiment selected 4 fragrant rice varieties as materials and used gas chromatography-mass spectrometry (GC-MS) technology to detect the content of 2-AP in fragrant rice under different storage, processing, and extraction methods. The experiment set up 4 storage temperatures (25 ℃, 4 ℃, -20 ℃, -80 ℃), 4 milling times (15 s, 30 s, 60 s, 90 s), and 18 extraction methods (ultrasonic extraction, 70 ℃ water bath heating extraction, ultrasonic+70 ℃ water bath heating extraction, with extraction times of 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 h). The results showed that the content of 2-AP in fragrant rice stored at -20 ℃ and -80 ℃ was significantly higher than that stored at other temperatures, with no significant difference between -20 ℃ and -80 ℃ storage temperatures. The Milling time significantly affected the 2-AP content in fragrant rice, with the lowest 2-AP content observed after 30 seconds of milling and a high level reached at 60 seconds. Ultrasonic extraction and 70 ℃ water bath heating extraction showed the best effect after 4 hours of extraction, after which the 2-AP content began to decrease. To ensure accuracy and efficient detection of 2-AP in fragrant rice, the following measures are recommended: store fragrat rice samples at -20 ℃ after maturation, prioritize ultrasonic extraction or 70 ℃ water bath extraction, and control milling time to 60 s to minimize the loss of 2-AP.

Key words: fragrant rice, 2-acetyl-1-pyrroline, storage temperature, milling time, extraction method

摘要：

为提高2-乙酰-1-吡咯啉（2-AP）检测的效率和准确性，试验选用4个香稻品种为材料，利用气相色谱质谱联用仪（GC-MS）技术检测了不同储藏、加工及萃取方式下香稻2-AP含量。试验设置了4个储藏温度（25 ℃、4 ℃、-20 ℃、-80 ℃）、4个碾磨时长（15 s、30 s、60 s、90 s）以及18种萃取方式（超声萃取、70 ℃水浴加热萃取、超声+70 ℃水浴加热萃取，萃取时间为0.5、1.0、2.0、3.0、4.0、5.0 h）。结果表明，在-20 ℃和-80 ℃条件下储藏的香稻2-AP含量显著高于其他储藏温度下储藏的香稻，这两个储藏温度之间无显著差异。碾磨时长显著影响2-AP含量，碾磨30 s时2-AP含量最低，60 s时2-AP含量达到较高水平。超声萃取和70 ℃水浴加热萃取在萃取4 h时效果最佳，超过此时长2-AP含量开始下降。因此，为确保香稻中2-AP检测的可靠性和效率，建议采取以下措施：香稻成熟后应将样品储藏在-20 ℃条件下，优先选择超声萃取或70 ℃水浴加热萃取方法，并控制研磨时长为60 s，以最大程度减少2-AP的损失。

关键词: 香稻, 2-乙酰-1-吡咯啉, 储藏温度, 碾磨时间, 萃取方式

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