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KMID : 0380620080400050516
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.516 ~ p.521
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Quantification of 2-Acetyl-1-pyrroline from the Aroma Rice Germplasm by Gas Chromatography
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Kim Jeong-Soon
Lee Jung-Ro
Gwak Jae-Gyun
Kim Tae-San
Park One-Sung
Ahn Sang-Nak
Lee Sok-Young
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Abstract
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Fig. 4. Quantification of 2AP)extracted with 100% ethanol at 90oC for 30 min on the hot block by gas chromatography with SPME method in 79 accessions of aroma rice germplasm. This study was conducted to optimize the analysis condition and quantify the 2-acetyl-1-pyrroline (2AP) in the brown aroma rice. Extraction effect of the solvent for 2AP was the order of thanol>acetonitrile>methanol in the range from 30 to 90oC. In the extraction time of 15, 30, 60, and 90 min, the 30 min had the highest 2AP concentration, and it was decreased according to lapse of time. At grinding time, 5 sec resulted in highest 2AP concentration. It was recommended that five sec grinding time, using ethanol, at 90oC for 30 min was the optimization conditions to quantify the 2AP. Hyangmibyeo2ho and Aranghyangchalbyeo were mild aroma. In the foreign aroma rice, 11 of 19 accessions of Indica types and 2 of 6 accessions of Japonica types were more than mild aroma. Finally, 30 accessions of aroma rice were selected based on their 2AP concentration and agronomic traits.
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KEYWORD
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aroma rice, germplasm, gas chromatopraphy, 2-acetyl-1-pyrroline
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