海藻腥味成分分析与脱腥方法研究进展  

Research Progress on Odor Compositions Analysis and Deodorization Methods of Seaweed

作　　者：黄小青 郭洪辉 张怡评 张峰 郑泉兴 谢全灵 HUANG Xiaoqing;GUO Honghui;ZHANG Yiping;ZHANG Feng;ZHENG Quanxing;XIE Quanling(Third Institute of Oceanography,Ministry of Natural Resources,Xiamen 361005;College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021;Technical Center of China Tobacco Fujian Industrial Co.,Ltd.,Xiamen 361022)

机构地区：[1]自然资源部第三海洋研究所,厦门361005 [2]集美大学海洋食品与生物工程学院,厦门361021 [3]福建中烟工业有限责任公司技术中心,厦门361022

出　　处：《食品工业》2022年第7期223-228,共6页The Food Industry

基　　金：福建省科技计划项目(2021N0029);福建省海洋经济发展资金项目(FJHJF-L-2021-4);海洋三所横向项目(CYHX2021-042)。

摘　　要：海藻中含有丰富的营养成分,具有生物活性功能和药理价值。但是海藻中各种挥发性物质共同作用而产生的独特海藻腥味,严重阻碍了海藻资源的高值化开发利用。因此,文章对海藻腥味的形成机制、检测方法、成分分析及脱腥方法等进行概述和归纳,重点阐述了物理脱腥、化学脱腥、生物脱腥和复合脱腥等脱腥技术进展,并对海藻脱腥研究所面临的挑战和前景进行了展望。Seaweed is rich in nutrients, having various bioactive and pharmacological values. However, the unique seaweed smell generated by the joint action of different volatile substances seriously hinders the high-value development and utilization of seaweed resources. Therefore, this paper summarizes seaweed odor’s formation mechanisms, detection methods,composition analysis, and deodorization methods. Especially, the deodorization methods, including physical deodorization,chemical deodorization, biological deodorization, and combined deodorization, are discussed in detail. Finally, the challenges of developing seaweed deodorization methods have prospected.

关 键 词：海藻 脱腥 腥味成分 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]