应用HS-SPME-GC-MS分析海带和紫菜挥发性物质  

The Analysis of Volatiles from Laminaria japonica and Porphyra by HS-SPME-GC-MS

作　　者：缪芳芳[1] 蔺佳良[1] 丁媛[1] 何红萍[1] 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《核农学报》2014年第3期467-477,共11页Journal of Nuclear Agricultural Sciences

基　　金：浙江省重大科技专项重点社会发展项目（2009C03017-1）；宁波大学优秀学位论文基金项目（Py2012002）

摘　　要：研究不同加热温度对海带和紫菜挥发性物质及苦味物质形成影响，本文通过顶空固相微萃取与气质联用仪（HS-SPME-GC-MS），检测分析不同加热温度下海带和紫菜挥发性物质及苦味物质的形成。经检测分析，海带和紫菜在未加热、95、150℃处理下其挥发性化合物数目及含量差异明显。同时两者的苦味物质、种类及含量均有差异。海带在150℃时产生苦味物质5-甲基-2-糠醛，紫菜在未加热以及加热处理时均有苦味物质甲基-吡嗪产生，且甲基-吡嗪随着温度的升高相对含量增加。故可知不同的藻类挥发性物质种类及含量均不同，苦味物质的形成也不同。In order to To analyze the effect of different heating temperature on volatiles and bitterness of Laminaria and Porphyra. The change of volatiles and bitterness were assayed by head space solid-phase micro extraction combined with gas chromatography mass spectrometry （HS-SPME-GC-MS）. The results showed distinct differences between Laminaria and Porphyra treated with different heating temperatures （unheating, 95℃, 150℃）. In addtion, the bitter substances in production process, kinds and relative contents are different. Bitter substance （5-methyl-2-furfural） was produced at 150℃ in Laminaria, while methyl-pyrazine was produced in Porphyra at whole treating temperatures, and with rising temperature relative content of methyl-pyrazine was improved. Ou the conclusions that the volatile compounds and bitterness of different seaweeds are different.

关 键 词：海带 紫菜 挥发性化合物 苦味物质 气质联用 

分 类 号：TS201.21[轻工技术与工程—食品科学]