Quantification of 2-Acetyl-1-pyrroline from the Aroma Rice Germplasm by Gas Chromatography

• Published in: Korean Journal of Food Science and Technology Vol. 40; no. 5
• Main Authors: Kim, J.S. (National Institute of Agricultural Biotechnology, RDA, Suwon, Republic of Korea), Park, O.S. (Kyung Hee University, Yongin, Republic of Korea), Ahn, S.N. (Chungnam National University, Daejeon, Republic of Korea), Lee, J.R. (National Institute of Agricultural Biotechnology, RDA, Suwon, Republic of Korea), Gwag, J.G. (National Institute of Agricultural Biotechnology, RDA, Suwon, Republic of Korea), Kim, T.S. (National Institute of Agricultural Biotechnology, RDA, Suwon, Republic of Korea), Lee, S.Y. (National Institute of Agricultural Biotechnology, RDA, Suwon, Republic of Korea), E-mail: lsy007@rda.go.kr
• Format: Journal Article
• Language: Korean
• Published: 01.10.2008
• Subjects: 2-acetyl-1-pyrroline; aroma rice; CHROMATOGRAPHIE EN PHASE GAZEUSE; CROMATOGRAFIA DE GASES; GAS CHROMATOGRAPHY; GERMOPLASMA; GERMPLASM
• ISSN: 0367-6293

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 ethanol greater than acetonitrile greater than methanol in the range from 30 to 90℃. 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 90℃ 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.