Gas Chromatography-Mass Spectrometry에 의한 향미 유전자원의 방향성 화합물 비교분석

Comparison Analysis of Aromatic Compounds in the Aromatic Rice Germplasm by Gas Chromatography and Mass Spectrometry

The volatile and semi-volatile compounds of 5 accessions of domestic scented and 25 accessions of introduced scented were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrum (GC-MS). A total of 156 volatile and semi-volatile compounds were identified from 30 accessions of aromatic rice, including 32 alcohols, 25 acids, 25 ketones, 21 hydrocarbon, 18 esters, 16 aldehydes, 4 ethers, 5 amines, 2 phenols, 2 bases, and 8 miscellaneous compounds. By UPGMA/Neighbor-join tree analysis, the thirty accessions of aromatic rice could be classified into seven groups according to the major odor or aroma compounds. Group I included indica type of Basmati varieties. Group II and Group IV included japonica type introduced scented. Group III consisted only Hyangmibyeo1ho in domestic scented. Group V and Group VII included indica type of Basmati and non-Basmati varities. Group VI included four of domestic scented of seven accessions excepted Basmati6129, Basmati 6311, and Seratus Malam.