温度与海带挥发性成分量效关系的解析  

Effects of processing temperature on volatile compouds in Laminaria japonica

作　　者：崔晨茜 韩姣姣[1] 董丽莎[1] 张红燕[1] 司开学 王朝阳[1] 周君[1] 张春丹[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：《食品工业科技》2016年第24期157-162,共6页Science and Technology of Food Industry

基　　金：浙江省重大科技专项重点社会发展项目(2009C03017-1)

摘　　要：探讨不同温度处理的海带挥发性成分的差异。电子鼻分别检测不同加热温度(100、115、135、150℃)的条件下海带和生鲜海带间气味的变化,对所获得的数据进行主成分分析。采用顶空固相微萃取和气相色谱-质谱联用仪检测并分析生鲜、100℃加热以及150℃加热条件下海带的挥发性风味成分。电子鼻对不同条件下处理的海带样品的定性分析快速灵敏。运用GC-MS技术鉴定出生鲜海带、100℃和150℃加热海带中分别含有30种、43种、64种挥发性风味成分,主要包括一些烃类化合物、醛类化合物、醇类化合物以及酮类化合物。它们的协同作用构成了海带的特殊风味。己醛、辛醛、壬醛、反-2-辛烯醛和1-辛烯-3-醇是生鲜海带的主要挥发性风味物质。经过100℃加热的海带中风味的形成主要是十五烷、己醛、辛醛、反-2-辛烯醛、壬醛、癸醛、反-2-庚烯醛、2,4-癸二烯醛、醛类物质以及2-戊基呋喃的共同作用;150℃加热以后除了壬醛、2,4-壬二烯醛、己醛、辛醛和十五烷以外,出现了8-十七烯、糠醛、5-甲基糠醛等物质,它们对其风味的形成起主要作用。Investigations were carried out to explore the effect of tempertaure on volatile compounds of Laminaria japonica.Flavor of Laminaria japonica in fresh and at 100,115,135, 150 ℃,was distinguished from each other, using electronic nose.Headspace solid-phase microextraction（HS-SPME） and gas chromatography mass spectrometry （GC-MS） were adopted to determine the composition of volatilecompounds of Laminaria japonica in fresh and at 100,150 ℃.It showed that electronic nose was rapid and sensitive enough to make a qualitative analysis on volatile compounds.It could be known from GC-MS analysis that totally 30,43 and 64 volatile compounds were detected from fresh,100 ℃ and 150 ℃ heating kelp.These compounds mainly include some hydrocarbon compounds, aldehyde compounds, alcohols and ketones compounds.The synergy of them constitutes the special flavor of seaweed.Hexanal,caprylic aldehyde, nonyl aldehyde,anti-2-octene aldehyde and 1-octene-3-alcohol were the main volatile flavor of fresh seaweed. After 100℃ heating of kelp in the formation of flavor were mainly pentadecane, hexanal, octyl aldehyde, anti - 2 - octene aldehyde, nonyl aldehyde, decanal, anti - 2 - heptene aldehyde and 2,4- sebacic olefine aldehyde and 2-amyl aldehyde material such as combination of furan.After 150 ℃ heating besides nonyl aldehyde and 2,4-nonyl diene aldehyde, hexanal,octyl aldehyde and pentadecane,the 8-17 ene,furfural,5-methyl furfural and other substances,which played a main role in the formation of its flavor.

关 键 词：海带 电子鼻 顶空固相微萃取 气-质联用仪 挥发性成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]