香米香氣分析方法及加工過程對香米香氣影響的研究.pdf

1、湖南農(nóng)業(yè)大學(xué)碩士學(xué)位論文香米香氣分析方法及加工過程對香米香氣影響的研究姓名：黃懷生申請學(xué)位級別：碩士專業(yè)：茶學(xué)指導(dǎo)教師：朱旗20050601AbstractScentedriceisstrongwithitsaromasmellthecharacteristicwithcostlynutritionisfavoredbyconsumer.Worldeachmainscentedriceproducingcountryextremelyp

2、aysattentiontotheresearchanddevelopmentofthearomarice.Amongthemthequalificationofthearomasmellofthearomariceisoneoftheimportantsubjectswhichpeoplestudyandexplore.Withtheimprovementoftheanalyticmeansandanalyticalmethod，ha

3、vealreadyusedmodemanalyticalinstrumentforthearomasmellofthearomaricetoappraiseabroadbuttheworkdomesticinthisrespectisstillatthestartingstage.Strengthenresearchofinthisrespectraiseofourcountryaromariceresearchcompetence，f

4、lavorofchemistry.Thisresearchhasinvestigatedtheimpactonthecontentofthearomacompoundsandcomponentpartoftheamountofriceuseddistillatthesametime一extractlaw(SDE)，porousresin(XAD4)postabsorptionmethodisitseparatescentedriceme

5、aldifference，volatilityofcompoundstodrawmakeriperaromacompoundscollectionmethod.UtilizeconfirmedcollectionmethodtoChenMiandfreshrice，processingcoursechangeanddifferentscentedricearomatypeofvariety，aromaofcompoundscarryon

6、researchreceivethefollowingresult.1.Theamountofricequantityinfluencingthedensityofthefragrancecompoundsofscentedricedirectlyhavinginfluencedtheresultofmeasuringatthesametimesotheamountofriceusedisakeyfactortothisresearch

7、.Throughexperimentresultindicatecookresulttobebestwith200gmetersonce.2.XAD4postabsorptionmethodcanmeasuresmallmoremoleculeandvolatilityflavorcomponentpartmaterialbutitneedspretreatmenttoabsorbmaterials.SDElawisthattheabs

8、tractionamongorganiclooksandgasandmoleculeinthecourseofcookingofaromariceisseparatedthemethodissimpleandconvenient.Butmediumandsmallmembersofflavor.materialthatcollectshavelesscomponentparts.Sotwokindsofmethodscombinedto