气—质联用和电子鼻对浒苔苦味的研究  

Study on the Bitter Flavor of Enteromorpha Interspinlis by GC-MS and Electronic Nose

作　　者：禹海文[1] 苏秀榕[1] 张丽媛[1] 徐嘉杰[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《中国食品学报》2012年第7期212-215,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅项目(No.2009C03017-1)

摘　　要：目的:研究不同温度对浒苔挥发性苦味成分的影响。方法:利用电子鼻检测未加热及60、70、80、90、100、110、120、130、140、150℃处理的浒苔样品主成分,并采用顶空固相微萃取(SPME)气-质联用(GC-MS)对未加热,95、150℃样品的挥发性成分进行分析。结果:从90℃开始,浒苔变苦,电子鼻信号变强。随着温度的升高,苦味物质5-甲基-2糠醛相对含量增加并产生新的苦味物质——5-壬胺、甲基-吡嗪、糠醛和N-(4-甲苯基)-苄胺。结论:温度升高使苦味物质5-甲基-2糠醛相对含量的增加。5-壬胺、甲基-吡嗪、糠醛和N-(4-甲苯基)-苄胺的产生是浒苔苦味产生及增强的原因。Objective： To take full advantage of processing Enteromorpha interspinlis, we study the effect of tem- perature on the volatile bitter compounds in Enteromorpha interspinlis in order to lay the foundation for further develop- ment and utilization. Methods： Principal component in Enteromorpha interspinlis was analyzed in unheated and at 60, 70, 80 , 90, 100, 110, 120, 130, 140, 150 ℃, using electronic nose. Volatile compounds of unheated and 95℃, 150℃ heated were analyzed by headspace solid-phase microextraction （HS-SPME） combined with gas chromatography mass spectrometry（GC-MS）. Results： Begin with 90℃, Enteromorpha interspinlis tastes bitter and the signals of electron- ic nose become strong. Relative content of 5-methyl-2-furfural increased. Meanwhile new bitterness substances include 5- nonylamine, methyl-pyrazine, furfural, and N-（4-methylphenyl）-Benzene-methanamine are formed. Conclusion： With raising of temperature, the formation of new bitterness substances include 5-nonylamine, methyl-pyrazine, furfural, N- （4-methylphenyl）-Benzenemethanamine and rises in relative content of 5-methyl-2-furfural yield bitter and make bitter stronger.

关 键 词：浒苔 苦味 气-质联用 顶空固相微萃取 电子鼻 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]