Study on typical volatiles of rice contaminated by Aspergillus flavus during storage

Authors

REN Jiali, Colledge of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410018, China; National Engineering Laboratory of Rice and By-Products Processing, Changsha, Hunan 410018, China
TANG Yunpeng, Colledge of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410018, China
ZHANG Ziying, Colledge of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410018, China
ZHOU Chao, Colledge of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410018, China

Abstract

A headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS—SPME/GC—MS) was used to analyze the volatiles of rice contaminated with Aspergillus flavus and their ion chromatograms were obtained. Combined TurboMass and NIST Search software, 26 volatile metabolites were identified in rice contaminated with Aspergillus flavus, including five kinds of aldehydes, six kinds of alcohols, one kind of ketone, nine kinds of hydrocarbons, one kind of ester, one kind heterocyclic, one kind of organic acid, one kind of amine. Based on aflatoxin catabolism and substance transformation in the rice, 2-hydroxy inferred-propionamide and Heptaldehyde are typically volatile component group, which would be used as typical markers to identify rice contaminated by Aspergillus flavus, but also provide a theoretical basis for development of early and rapid detection techniques for identification of contamination rice.

Publication Date

8-28-2016

First Page

49

Last Page

54

DOI

10.13652/j.issn.1003-5788.2016.08.012

Recommended Citation

Jiali, REN; Yunpeng, TANG; Ziying, ZHANG; and Chao, ZHOU (2016) "Study on typical volatiles of rice contaminated by Aspergillus flavus during storage," Food and Machinery: Vol. 32: Iss. 8, Article 12.
DOI: 10.13652/j.issn.1003-5788.2016.08.012
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/12

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