دورية أكاديمية
Detection Technologies and Formation Mechanisms of 2-acetyl-1-pyrroline in Rice: A Review
| العنوان: | Detection Technologies and Formation Mechanisms of 2-acetyl-1-pyrroline in Rice: A Review |
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| المؤلفون: | LIU Hong-bin, DUAN Xiao-liang, LI Ying, ZHAO Lu-yao |
| المصدر: | Liang you shipin ke-ji, Vol 30, Iss 5, Pp 227-233 (2022) |
| بيانات النشر: | Academy of National Food and Strategic Reserves Administration, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | rice, 2-acetyl-1-pyrroline, detection methods, mechanism, research progress, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | 2-acetyl-1-pyrroline, a characteristic aroma component in rice, directly affects the quality and price of rice. Therefore, the research on the accurate detection method of 2-acetyl-1-pyrroline is of great significance to clarify the aroma mechanism, improve the quality and promote import and export trade for rice. This paper reviews current major pretreatment methods, detection technologies by GC, GC-MS, GC-O-MS, GC-TOF-MS, and HPLC-MS/MS, the advantages and disadvantages of various methods and the research progress of the formation mechanism of 2-acetyl-1-pyrroline, aiming to provide reference for the accurate detection of 2-acetyl-1-pyrroline and the improvement of rice quality. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220527?st=article_issue; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2022.05.020 |
| URL الوصول: | https://doaj.org/article/94f17383def44040afbaf65f82f89c48 |
| رقم الأكسشن: | edsdoj.94f17383def44040afbaf65f82f89c48 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2022.05.020 |