海带乙醇提取物的气相色谱-质谱联用分析  

Detection of flavor components in ethanol extract from kelp using GC-MS method

作　　者：曾源[1] 罗建勇 樊亚鸣[1] 杨庆[1] 吴晓童[1] 湛广星 何芝洲[1] 郭峰 

机构地区：[1]广州大学化学化工学院,广州510006 [2]广州双桥股份有限公司,广州510280

出　　处：《食品科技》2015年第10期279-283,共5页Food Science and Technology

基　　金：广州市科技计划项目(201508020008);省部产学研结合项目(2013B090600159)

摘　　要：采用乙醇-水体系提取海带中特征风味的物质,再采用SPME-GC-MS技术分析其中挥发性成分,共分离鉴别出39种成分,所鉴出的组分占总峰面积的99.82%。鉴定出的挥发性成分为羧酸、酯、酮、烃、醇、甾体和醛等7类物质。其中,酯类(11.91%)、酮类(3.26%)、醇类(1.02%)和醛类(0.13%)是海带提取物中芳香及呈味成分的主要来源;羧酸类中的不饱和脂肪酸(30.57%)是海带中主要的营养功能性成分;此外还鉴别出海洋性植物所具有的典型结构,有机卤素化合物及特殊的环硅氧烷类化合物,此研究结果在海带提取物的成分分析中鲜有报道。The flavor components from kelp were extracted with alcohol-water system by microwave- assisted extraction and analyzed by SPME-GC-MS method.39 components were identified, accounting for 99.82% of the total peak area. These volatile components belong to 7 different types： carboxylic acids, esters, ketones, alkanes, alcohols, steroids and aldehydes, of which esters （11.91%）, ketones （3.26%）, alcohols （1.02%） and aldehyde （0.13%） are main fragrance ingredients, while unsaturated fatty acids （30.57%） are important functional compositions. Furthermore, organohalogen and cyclosiloxanes, typical constituents of marine plants, were detected, which were reported for the first time from the kelp extract.

关 键 词：海带 乙醇提取物 SPME-GC-MS 芳香呈味成分 营养成分 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]