杜氏盐藻挥发性物质的HS-SPME-GC-MS分析  

Analysis of volatile compounds in Dunaliella Salina with HS-SPME-GC-MS method

作　　者：闫爽[1] 王黎颖 王聪[1] 徐仰仓[1] YAN Shuang WANG Li-ying WANG Cong XU Yang-cang(Tianjin Key Laboratory of Marine Resources and Chemistry,College of Marine and Environmental Sciences, Tianjin University of Science ＆ Technology,Tianjin 300457, Chin)

机构地区：[1]天津市海洋资源与化学重点实验室,天津科技大学海洋与环境学院,天津300457

出　　处：《食品工业科技》2017年第1期304-307,共4页Science and Technology of Food Industry

基　　金：天津市科技兴海项目(KJXH2012-14)

摘　　要：采用顶空固相微萃取和气相色谱-质谱联用技术,对杜氏盐藻的挥发性成分进行检测。结果表明,在检出的47种化合物中醇类、酮类、醛类、羧酸类总含量高达93.69%。其中对杜氏盐藻香味有主要贡献的是β-胡萝卜素的代谢或降解产物,如β-环柠檬醛、β-紫罗兰酮、α-紫罗兰酮、3,5,5-三甲基-3-环己烯-1-酮等。对杜氏盐藻腥味有主要贡献的是2-茨醇、反式-二环[4.4.0]癸烷-1-醇-3-酮、4-[2,2,6-三甲基-7-氧杂二环[4.1.0]庚-1-基]-3-丁烯-2-酮、异佛尔酮等。对杜氏盐藻刺激性气味有主要贡献的是2-对叔丁苯氧甲基-5-叔丁基-3-呋喃甲酸、5-异丙基-2-甲基苯酚及2,6-二乙基-吡嗪等。以上结果表明香味、腥味和刺激味是杜氏盐藻的主要挥发性气味。The volatile components in Dunaliella Salina were determined by headspace solid phase microextraction （SPME）and gas chromatography-mass spectrum（GC-MS） .The result showed that 47 volatile compounds in Dunaliella Salina were isolated and identified.Alcohols, ketones, aldehydes and carboxylic aeid were the primary contents, representing 93.69% of the total volatile compounds as described. However, the fragrance components were mainly composed of the productions of β-carotene metabolism or degradation, such as β- cyclocitral,β- ionone,α- ionone and 3,5,5 - Trimethyl- 3 - cyclohexene - 1 - one etc. Furthermore, the fishy odor compounds primarily included 2- camphanol, trans- bicyclol [ 4.4.01 decan- 1 - ol-3- one,4- [ 2,2,6 - trimethyl-7- oxa- bicyclo [ 4.1.0 ] hept - 1 - yl ] - 3 - butene - 2 - one, isophorone etc. The pungent odor compounds primarily included furan-3-carboxylcacid-5-tert-butyl-2-p-tert-butyl-phenoxy methyl,5-isopropyl-2-methyl phenol as well as 2, 6-diethyl-pyrazine etc.Overall ,the fragrance ,fishy and pungent odor were the main flavor in Dunaliella Salina.

关 键 词：杜氏盐藻 挥发性物质 顶空固相微萃取 气相色谱-质谱 

分 类 号：TS207.3[轻工技术与工程—食品科学]