小球藻生长因子关键挥发性风味物质研究  

Key Volatile Flavor Substances in Chlorella Growth Factor

作　　者：周文红[1] 薛璐瑜 余炼[1] 刘小玲[1] 江虹锐[1] ZHOU Wenhong;XUE Luyu;YU Lian;LIU Xiaoling;JIANG Hongrui(College of Light Industry and Food Engineering,Guangxi University,Nanning 530000,Guangxi,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530000

出　　处：《食品研究与开发》2024年第19期147-154,共8页Food Research and Development

基　　金：广西科技计划项目(桂科AB19259010)。

摘　　要：为确定小球藻生长因子的风味特征,比较顶空⁃固相微萃取(headspace⁃solid phase microextraction,HS⁃SPME)和溶剂辅助风味蒸发(solvent⁃assisted flavor evaporation,SAFE)对挥发性风味物质的提取效果,结合气相色谱⁃质谱联用(gas chromatography⁃mass spectrometry,GC⁃MS),对小球藻生长因子液挥发性风味物质进行鉴定;并在此基础上采用气相色谱⁃嗅闻⁃质谱联用(gas chromatography⁃olfactory⁃mass spectrometry,GC⁃O⁃MS),结合相对气味活度值(relative odor activity value,ROAV)对小球藻生长因子中关键挥发性风味物质进行研究。结果表明:与SAFE相比,HS⁃SPME提取的挥发性风味物质种类更多,相对含量更高,鉴定出50种成分,主要为醇类、酮类、杂环类及醛类等;GC⁃O⁃MS结合ROAV筛选出5种关键风味物质,分别为2⁃庚酮、2,4,5⁃三甲基恶唑、噻唑、二甲基二硫醚和2⁃乙基己醇。To determine the flavor characteristics of the chlorella growth factor,this paper compared the ex⁃tractic effect of volatile flavor substances by headspace⁃solid phase microextraction(HS⁃SPME)and solvent⁃assisted flavor evaporation(SAFE),Gas chromatography⁃mass spectrometry(GC⁃MS)were used to identify volatile flavor substances in the chlorella growth factor liquid.Based on this,this paper utilized gas chromatog⁃raphy⁃olfactory⁃mass spectrometry(GC⁃O⁃MS)and relative odor activity value(ROAV)to study the key vola⁃tile flavor substances in the chlorella growth factor.The results showed that,compared with SAFE,HS⁃SPME extracted more kinds of volatile flavor substances and their relative contents were higher.Besides,50 types of composition were identified,including alcohols,ketones,heterocycles,and aldehydes;5 kinds of key flavor substances were selected through GC⁃O⁃MS and ROAV,which were 2⁃heptanone,2,4,5⁃trimethyloxazole,thiazole,dimethyl disulfide and 2⁃ethylhexanol.The result of this study provides a reference for the flavor for⁃mation mechanism of chlorella growth factors and the development of chlorella food.

关 键 词：小球藻生长因子 顶空⁃固相微萃取 气相色谱⁃嗅闻⁃质谱联用 关键风味物质 相对气味活度值 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]