Bài viết Phân tích xác định thành phần dễ bay hơi trong một số loại gạo Việt Nam được nghiên cứu nhằm hướng đến việc xác định được phương pháp phân tích các hợp chất VAC có trong gạo. Sau đó, phương pháp sẽ được áp dụng để phân tích và so sánh gạo Séng Cù và các giống gạo khác dựa trên đặc điểm về VAC. | Tạp chí phân tích Hóa Lý và Sinh học - Tập 28 Số 4 2022 PHÂN TÍCH XÁC ĐỊNH THÀNH PHẦN DỄ BAY HƠI TRONG MỘT SỐ LOẠI GẠO VIỆT NAM Đến tòa soạn 26-10-2022 Nguyễn Quỳnh Hoa1 Đào Hải Yến1 Quản Cẩm Thúy2 1. Viện Hóa học Viện Hàn lâm KH amp CN Việt Nam 2. Trường đại học Công nghiệp Việt Trì Email hoanq8x@ SUMMARY AN ANALYSIS OF VOLATILE AROMATIC COMPOUNDS FOR THE DISCRIMINATION OF SENGCU RICE FROM OTHER RICE TYPES IN VIETNAM Sengcu rice is highland speciality that has gaining popularities recently. Various authentication methods for the discrimination of high-quality Sengcu rice have been proposed however those relying on aromatic properties have not yet been proposed. In this study an analysis is presented for the determination of volatile aromatic compounds VAC in rice using solid-phase microextraction combined with gas chromatography-tandem mass spectrometry. The method was then applied for the delimitation of Sengcu rice from other rice types including ST25 Tam Bac Huong Jasmine collected from several markets in Hanoi Vietnam. The results show that in total there were 48 VACs detected from rice samples. Principal component analysis extracted 16 PCs explaining more than 70 of the total variance in which PC1 and PC2 explained and of the total variance respectively. Partial least square-discriminant analysis PLSDA clearly separated Sengcu from other rice types based on their VAC composition. Generalized linear model for the principal-component-transformed intensity exhibited significant difference between Sengcu and other rice types. In particular Sengcu rice stood out as the most significantly different one whereas there was no significant difference detected among other types. 2-acetyl-1-pyrroline 3-hydroxymandelic acid and 6-methyl-5-hepten-2- one were those compounds that mostly contributed to the difference among rice types. Further research expanding the number of rice types and sample size would greatly contribute to this procedure for the .
