• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

酵母固态发酵对米糠风味特性的评估

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.

作者信息

Wang Yuehui, Liang Huixin, Hu Zhongyuan, Chen Lei, Zhu Lijie, Zhuang Kun, Ding Wenping, Shen Qian

机构信息

Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.

School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430048, China.

出版信息

Food Chem X. 2025 May 9;28:102516. doi: 10.1016/j.fochx.2025.102516. eCollection 2025 May.

DOI:10.1016/j.fochx.2025.102516
PMID:40486068
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12144520/
Abstract

Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (). The volatile compounds (VOCs) in fermented RB were detected by chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 76 volatile compounds (VOCs) including 10 aldehydes, 6 ketones, 9 alcohols, 20 esters, 10 hydrocarbons, 10 acids, and 11 compounds from other classes were identified. The odor intensity of RB fermentation by yeast was enhanced, especially for sulfides, hydrocarbons, and aromatic compounds. The fermented rice bran (FRB) exhibited a more diverse aroma profile, characterized by wine-like, fruity, and sweet odors, which significantly improved the overall sensory qualities of RB. This study provided the fermentation method for rice processing to promote the deep processing of by-products for more food resources.

摘要

米糠（RB）作为一种可用的农业副产品，由于其易氧化和酸败，目前未得到充分利用。本研究通过酵母固态发酵对米糠的风味特性进行了评估。采用色谱-离子迁移谱（GC-IMS）和顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC-MS）检测发酵米糠中的挥发性化合物（VOCs）。共鉴定出76种挥发性化合物，包括10种醛类、6种酮类、9种醇类、20种酯类、10种烃类、10种酸类和11种其他类别的化合物。酵母发酵米糠的气味强度增强，尤其是硫化物、烃类和芳香族化合物。发酵米糠（FRB）呈现出更多样化的香气特征，具有类似葡萄酒、水果和甜味的气味，显著改善了米糠的整体感官品质。本研究为大米加工提供了发酵方法，以促进副产品的深加工，从而获得更多的食物资源。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/ad2e412e28bd/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/28f0bcfe28f9/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/02f066087221/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/1e5918c7572b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/a603b9a2eae6/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/70eb915b5ce3/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/3c07fbb7d12f/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/d52180cf0549/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/ad2e412e28bd/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/28f0bcfe28f9/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/02f066087221/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/1e5918c7572b/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/a603b9a2eae6/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/70eb915b5ce3/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/3c07fbb7d12f/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/d52180cf0549/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b15/12144520/ad2e412e28bd/gr8.jpg

相似文献

1
Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.酵母固态发酵对米糠风味特性的评估
Food Chem X. 2025 May 9;28:102516. doi: 10.1016/j.fochx.2025.102516. eCollection 2025 May.
2
Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran.发酵米糠中的挥发性化合物、感官特征和酚类化合物
Plants (Basel). 2021 May 27;10(6):1073. doi: 10.3390/plants10061073.
3
Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages.利用电子鼻、电子舌和顶空气相色谱-离子迁移谱法评估不同发酵阶段中国小麦面粉糊的风味特征。
J Sci Food Agric. 2025 Mar 15;105(4):2454-2465. doi: 10.1002/jsfa.14017. Epub 2024 Nov 15.
4
Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses.基于 HS-SPME-GC-MS-O、HS-GC-IMS 和电子感官分析的不同发酵时间下的善兰米酒的风味特征。
Food Chem. 2024 Jan 30;432:137150. doi: 10.1016/j.foodchem.2023.137150. Epub 2023 Aug 21.
5
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.利用顶空-气相色谱-离子迁移谱和顶空-固相微萃取-气相色谱-质谱联用技术分析浏阳豆豉发酵过程中的特征指纹图谱和挥发性风味化合物变化。
Food Chem. 2021 Nov 1;361:130055. doi: 10.1016/j.foodchem.2021.130055. Epub 2021 May 13.
6
[Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].顶空固相微萃取-气相色谱-质谱联用测定粟米酒中的风味化合物
Se Pu. 2017 Nov 8;35(11):1184-1191. doi: 10.3724/SP.J.1123.2017.07012.
7
HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China.利用 HS-GC-IMS 和 PCA 分析中国三个甜樱桃品种及其葡萄酒中的挥发性风味化合物。
Molecules. 2022 Dec 19;27(24):9056. doi: 10.3390/molecules27249056.
8
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals.不同谷物酿造中国黄酒发酵过程中的物理化学性质、挥发性化合物及微生物群落动态
Food Res Int. 2024 Dec;198:115319. doi: 10.1016/j.foodres.2024.115319. Epub 2024 Nov 10.
9
Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.采用电子鼻、HS-SPME-GC-MS、HS-GC-IMS 和感官分析评价不同洗鱼方式对草鱼糜风味特征的影响。
Food Res Int. 2022 Aug;158:111584. doi: 10.1016/j.foodres.2022.111584. Epub 2022 Jun 27.
10
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS.基于电子鼻、SPME-GC-MS 和 HS-GC-IMS 分析中国传统鱼露（鱼醢）的风味特征及动态变化。
Food Res Int. 2024 Sep;192:114772. doi: 10.1016/j.foodres.2024.114772. Epub 2024 Jul 19.

本文引用的文献

1
Antioxidant and chemosensory properties of rice (Oryza sativa L.) bran under different oven-roasting conditions.不同烘焙条件下大米（Oryza sativa L.）麸皮的抗氧化和化学感官特性
Food Chem. 2025 Jun 1;476:143496. doi: 10.1016/j.foodchem.2025.143496. Epub 2025 Feb 19.
2
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology.基于电子舌技术对黄金绿茶关键呈味成分的评价
Food Res Int. 2025 Feb;201:115569. doi: 10.1016/j.foodres.2024.115569. Epub 2024 Dec 30.
3
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA.
基于 GC-IMS 和 PCA 分析中国泡菜发酵过程中风味物质的变化。
Food Res Int. 2024 Sep;192:114751. doi: 10.1016/j.foodres.2024.114751. Epub 2024 Jul 14.
4
Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains.米糠的固态发酵与挤压联合处理：加工顺序和微生物菌株的影响。
Food Chem X. 2024 Jun 20;23:101549. doi: 10.1016/j.fochx.2024.101549. eCollection 2024 Oct 30.
5
Nutrients in rice bran oil and their nutritional functions: a review.米糠油中的营养成分及其营养功能：综述
Crit Rev Food Sci Nutr. 2025;65(14):2840-2857. doi: 10.1080/10408398.2024.2352530. Epub 2024 Jun 10.
6
Production, structural and functional characteristics of soluble dietary fiber from fermented okara by Penicillium expansum.黄浆经扩展青霉发酵生产可溶性膳食纤维的特性、结构和功能。
Int J Biol Macromol. 2023 Dec 31;253(Pt 1):126621. doi: 10.1016/j.ijbiomac.2023.126621. Epub 2023 Aug 30.
7
Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method.通过蒸汽爆破法提高米糠不溶性膳食纤维对风味化合物的吸附及控释性能。
Curr Res Food Sci. 2023 Jul 20;7:100550. doi: 10.1016/j.crfs.2023.100550. eCollection 2023.
8
Compound probiotics producing cellulase could replace cellulase preparations during solid-state fermentation of millet bran.产纤维素酶的复合益生菌可替代固态发酵小米糠过程中的纤维素酶制剂。
Bioresour Technol. 2023 Oct;385:129457. doi: 10.1016/j.biortech.2023.129457. Epub 2023 Jul 7.
9
Stabilization of Rice Bran: A Review.米糠的稳定化：综述
Foods. 2023 May 8;12(9):1924. doi: 10.3390/foods12091924.
10
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics.基于高通量测序和代谢组学分析玉米酒发酵中挥发性和非挥发性风味物质的形成机制
Food Res Int. 2023 Mar;165:112350. doi: 10.1016/j.foodres.2022.112350. Epub 2022 Dec 25.