条斑紫菜与坛紫菜挥发性风味的电子鼻分析  

Odors Analysis of Pyropia yezoensis and Pyropia haitanensis by Electronic Nose

作　　者：胡传明[1,2] 王丹青[1] 王锡昌[1] 周伟[2] 吴娜[1] 陆勤勤[2] 姜波[3] 邓银银[2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]江苏省海洋水产研究所 [3]常熟理工学院,江苏常熟215500

出　　处：《广西科学》2016年第2期138-143,共6页Guangxi Sciences

基　　金：南通市科技计划项目(MS12015068);国家自然科学基金面上项目(31272664);江苏省自然科学基金项目(BK20140439);江苏省农业科技自主创新资金项目(CX(14)2081);江苏省水产三新工程重大项目(D2015-18)资助

摘　　要：【目的】利用电子鼻技术区分条斑紫菜(Pyropia yezoensis)与坛紫菜(Pyropia haitanensis)的原藻及其制品。【方法】应用18个金属氧化型气体传感器并通过风味雷达图和主成分分析法对2种紫菜的挥发性风味进行轮廓性分析。【结果】两种方法分析原藻及其制品均显示条斑紫菜和坛紫菜的气味轮廓与敏感物质类型存在差异;相比紫菜原藻,各制品间的气味轮廓较为一致。【结论】电子鼻技术可以区分条斑紫菜与坛紫菜挥发性风味,原藻及其制品均有明显差异。加工过程使得产品挥发性风味趋于统一。【Objective】The odors differences of Pyropia yezoensis and Pyropia haitanensis on stock and products were analyzed using electronic nose.【Methods】The odors outlines of 2 lavers were evaluated by 18 metal-oxide sensors using the volatile radar chart and principal component analysis.【Results】The odors outlines and the types of sensitive compounds of Pyropia yezoensis and Pyropia haitanensis were different between stock and products,which were identified by 2 analytical methods,and the odors outline of products was more uniform than that of stock.【Conclusion】The difference of volatile flavor derived from the stock and products of Pyropia yezoensis and Pyropia haitanensis could be obviously distinguished by electronic nose technology.The processing resulted in the unification of the volatile flavor of laver products.

关 键 词：电子鼻 紫菜 挥发性风味 

分 类 号：S831.5[农业科学—畜牧学]