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Quantitative Analysis on 2‐Acetyl‐1‐pyrroline of an Aromatic Rice by Stable Isotope Dilution Method and Model Studies on its Formation during Cooking
Author(s) -
Yoshihashi T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10648.x
Subject(s) - aromatic rice , pyrroline , isotope dilution , chemistry , tautomer , husk , dilution , brown rice , food science , chromatography , oryza sativa , stereochemistry , mass spectrometry , botany , biochemistry , biology , physics , gene , thermodynamics
A quantitative analysis of 2‐acetyl‐1‐pyrroline from aromatic rice samples using a stable isotope dilution method was developed. The compound was extracted from seedlings, roots, and husks at room temperature for 2 h, whereas milled or brown rice samples were extracted at 75 °C. The recovery of 2‐acetyl‐ 1‐pyrroline was linear from 5 to 5000 ng/g with sensitivity of less than 0.1 ng/g. 2‐Acetyl‐1‐pyrroline showed tautomerism with animide form. The results revealed that 2‐acetyl‐1‐pyrroline present in aromatic rice samples did not form during cooking or postharvest processes.