%0 Journal Article
%T 稻米香味检测的研究进展<br> Studies on Detecting Aroma in Rice
%A 陈庭
%A 张上都
%A 徐云升
%A 田永航
%J Hans Journal of Food and Nutrition Science
%P 15-23
%@ 2166-6121
%D 2021
%I Hans Publishing
%R 10.12677/HJFNS.2021.101003
%X <div style=\"text-align:justify;\">
	<span style=\"font-size:14px;\">香味是稻米品质最重要的性状之一，快捷检测稻米香味对水稻育种、大米加工和消费有重要的意义。本文对检测稻米香味的原理和方法进行了梳理。首先归纳了稻米香味的成分构成、控制稻米香味性状的遗传和分子基础。然后总结了基于质谱技术的化学方法、嗅闻法、咀嚼法和利用分子标记的生物检测方法对稻米香味的检测。最后展望了未来快捷检测和高通量检测方法。<br />
Because the aroma is one of the most important traits in rice quality, prompt detection of rice aroma is of great significance for rice breeding, processing, and consumption. This article reviews the fundamentals and methods of detecting rice aroma. First, it summarizes the composition of rice aroma, the genetic and molecular basis of controlling rice aroma. Then it summarizes the chemical methods of mass spectrometry, sniffing methods, chewing methods, and biological methods using molecular markers to detect the rice aroma. Finally, it provides our perspectives on the methods of rapid detection and high-throughout detection of the rice aroma in the future.</span> 
</div>
%K 稻米香味，2-乙酰基-1-吡咯啉，质谱，分子标记，恒温扩增<br>ice Aroma
%K 2-Acetyl-1-Pyrroline
%K Mass Spectrometry
%K Molecular Marker
%K Isothermal Amplification
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=40273