基于顶空固相微萃取气相色谱-质谱联用技术和相对气味活度值分析不同等级条斑紫菜挥发性物质差异  

Difference in Volatile Components of Porphyra Yezoensis with Different Grades:Based on Headspace Solid-Phase Micro extraction and Gas Chromatography-Mass Spectrometry(HS-SPME-GC-MS)and ROAV Analyse

作　　者：吴晓君 沈照鹏[1,2,3] 张洪峰 姜言晖 黄瑾 王鹏 詹照雅[5] 江晓路 WU Xiaojun;SHEN Zhaopeng;ZHANG Hongfeng;JIANG Yanhui;HUANG Jin;WANG Peng;ZHAN Zhaoya;JIANG Xiaolu(College of Food Science and Engineering,Ocean University of China,Qingdao 266104,China;School of Medicine,Ocean University of China,Qingdao 266104,China;Qingdao Institute of Marine Biomedicine,Qingdao 266071,China;Qingdao Hailaimei Biotechnology Co.,Ltd.,Qingdao 266071,China;Fujian Blue Ocean Food Technology Co.,Ltd.,Ningde 355200,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266104 [2]中国海洋大学医药学院,山东青岛266104 [3]青岛海洋生物医药研究院,山东青岛266071 [4]青岛海莱美生物科技有限公司,山东青岛266071 [5]福建蓝海食品科技有限公司,福建宁德355200

出　　处：《食品科技》2023年第7期255-261,共7页Food Science and Technology

摘　　要：为了解5种不同等级条斑紫菜的挥发性物质差异及特征性成分,利用顶空固相微萃取-气质联用技术(Headspace solid-phase microextractiongas chromatography-mass spectrometry,HS-SPME-GCMS)结合相对气味活度(Relative odor activity value,ROAV)对不同等级条斑紫菜的关键性风味物质进行分析。5种等级条斑紫菜中共检出78种挥发性成分,挥发性成分差异分析结果显示,共有物质中β-环柠檬醛、苯甲醛、正己醇、二氢猕猴桃内酯、1,3-环辛二烯,这5种物质的相对含量随着条斑紫菜等级的降低而增加,可用于等级判别;胍乙酸、3-甲基-丁酸可作为鉴别一级条斑紫菜的参考物质,别罗勒烯可作为鉴别二级条斑紫菜的参考性成分,6-甲基-2-庚酮、1-戊烯-3-醇是三级条斑紫菜的独有物质,2,5,5-三甲基-环戊二烯、3,5,5-三甲基-2-己烯分别是四级、五级条斑紫菜分级的重要参考依据。ROVA分析明确β-环柠檬醛为5种等级条斑紫菜共有的关键性呈味成分,其能够使条斑紫菜呈现特有的藻腥味。综上,不同等级条斑紫菜的关键性呈味成分各不相同,构成了不同等级条斑紫菜的风味轮廓,可为条斑紫菜的等级判别和品质评价提供参考。In order to investigate the volatile flavor compounds and characteristic compositions of Porphyra yezoensis(PY),with five different grades,the volatile components of five different grades were analyzed by headspace solid-phase micro extraction and gas chromatography-mass spectrometry(HSSPME-GC-MS),combined with relative odor activity value(ROAV).The results showed that a total of 78 volatile flavor compounds were identified.Among the common components of the five grades,the relative amount of β-cyclocitral,benzaldehyde,N-hexanol,dihydrokiwi lactone and 1,3 cyclooctadiene can be used for grade identification because of their regular changes.Guanidinoacetic acid and 3-methyl-butyric acid can be used as reference materials to identify the first level PY,alloallene can be used to identify the second level PY,6-methyl-2-heptanone and 1-penten-3-ol are unique substances of the third level PY,and 2,5,5-trimethylcyclopentadiene and 3,5,5-trimethyl-2-hexene will be important reference materials for the classification of the fourth and fifth level PY,respectively.ROAV analyse showed that β-cyclocitral was the only key aromatic substances,contributed to the aroma formation of PY.Different modifying aroma components in PY constitute the flavor outline of different grades.This study can provide a reference for the grade discrimination and quality evaluation of PY.

关 键 词：条斑紫菜 挥发性成分 等级 ROAV分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]