超临界CO_(2)萃取对海带粉脂质、岩藻黄素及挥发性风味物质的影响  

Effect of supercritical CO_(2)extraction on lipids,fucoxanthin,and volatile flavor compounds in Sacharina japonica powder

作　　者：李悦 薛敬林 张健 徐英江 王共明 LI Yue;XUE Jinglin;ZHANG Jian;XU Yingjiang;WANG Gongming(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shandong Institute of Marine Resources and Environment,Yantai,Shandong 264006,China;Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Seafood,Yantai,Shandong 264006,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]山东省海洋资源与环境研究院,山东烟台264006 [3]烟台市海珍品质量安全控制与精深加工重点实验室,山东烟台264006

出　　处：《食品与机械》2025年第2期166-172,共7页Food and Machinery

基　　金：山东省现代农业产业技术体系藻类产业技术体系建设项目(编号:SDAIT-26-05);山东省自然科学基金重点项目(编号:ZR2020KC034)。

摘　　要：[目的]考察超临界CO_(2)萃取工艺对海带粉脱出脂溶性化合物的影响。[方法]以脱脂率为指标优化超临界CO_(2)萃取分离海带粉工艺条件,采用顶空—气相色谱—离子迁移谱、气相色谱和高效液相色谱分别检测萃取前后挥发性风味物质、脂肪酸组成和岩藻黄素的变化。[结果]超临界CO_(2)萃取海带粉的最佳工艺条件为:萃取温度50℃、萃取压力45 MPa、萃取时间3 h,该条件下海带粉脱脂率为36.23%;萃取前后海带粉中共检测定性到70种挥发性风味物质,其中萃取后海带粉中呈腥味或刺激性气味物质的相对含量比原料中的明显降低,整体风味得到很大改善;脂肪酸组成检测结果发现,萃取物中单不饱和脂肪酸占比明显较高,达到(28.87±0.23)%,而花生四烯酸(ARA)、二十碳五烯酸(EPA)等多不饱和脂肪酸在萃取后的海带粉中占比更高,达到(37.72±2.36)%;海带粉、萃取后海带粉和萃取物中岩藻黄素质量分数分别为0.050,0.039,4.766 mg/g。[结论]超临界CO_(2)萃取能够有效去除海带粉中具有腥味等刺激性气味的挥发性风味物质,同时分离出海带粉中脂类物质和岩藻黄素。[Objective]To investigate the effect of supercritical CO_(2)extraction on the removal of fat-soluble compounds from Sacharina japonica powder.[Methods]The process conditions for supercritical CO_(2)extraction of S.japonica powder were optimized based on the defatting rate.Changes in volatile flavor compounds,fatty acid composition,and fucoxanthin content before and after the extraction process were analyzed using headspace gas chromatography-ion mobility spectrometry,gas chromatography,and high-performance liquid chromatography.[Results]The optimal conditions for supercritical CO_(2)extraction were:extraction temperature of 50℃,extraction pressure of 45 MPa,and extraction time of 3 h,under which a defatting rate of 36.23%was achieved.A total of 70 volatile flavor compounds were identified qualitatively in S.japonica powder before and after extraction.Notably,the relative content of fishy or pungent odorants in the extracted powder was significantly reduced compared to the raw material,leading to a substantial improvement in overall flavor.Fatty acid composition analysis showed that the content of monounsaturated fatty acids was notably higher in the extracts,reaching(28.87±0.23)%,while the proportion of polyunsaturated fatty acids such as arachidonic acid(ARA)and eicosapentaenoic acid(EPA)increased to(37.72±2.36)%in the extracted powder.The fucoxanthin content in the raw S.japonica powder,extracted powder,and extracts were 0.050,0.039,and 4.766 mg/g,respectively.[Conclusion]Supercritical CO_(2)extraction can effectively remove volatile flavor compounds with fishy or pungent odors from S.japonica powder,while efficiently extracting and separating lipids and fucoxanthin.

关 键 词：海带粉 超临界CO_(2)萃取 挥发性风味 脂肪酸 岩藻黄素 

分 类 号：TS2[轻工技术与工程—食品科学与工程]