| 干海带中挥发性风味成分的分析与鉴定 |
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| 引用本文： | 刘智禹.干海带中挥发性风味成分的分析与鉴定[J].农学学报,2011(6). |
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| 作者姓名： | 刘智禹 |
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| 作者单位： | 福建省水产研究所; |
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| 基金项目： | 晋江市科技局重点项目“紫菜深加工过程风味保持与控制关键技术的研究”(晋财[2010]314号) |
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| 摘 要： | 为了鉴定干海带的挥发性风味品质,采用固相微萃取法(SPME)提取干海带的挥发性风味成分,利用气相色谱-质谱联用(GC-MS)对海带干品中挥发性风味成分进行分离鉴定,采用面积归一化法测定了各种成分的相对质量分数。研究结果表明,干海带中含有58种挥发性物质,占总质量分数的99.99%,其中醛类17种、醇类14种、酮类7种、烃类13种、酸类3种、其它类化合物4种。醛类化合物占全部挥发性化合物的比例最大,为39.22%,其次为醇类化合物,达到30.73%;烃类占18.51%,酮类6.86%,酸类2.67%。海带的主要挥发性成分是正己醛(20.48%)、1-戊烯-3-醇(10.44%)、丁基甲苯(8.71%)、2-戊酮(3.89%)和(S)-甲基-环氧乙烷(3.85%)等化合物。
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| 关 键 词： | 干海带 固相微萃取 风味成分 气相色谱-质谱联用 |
Analysis and Evaluation of the Volatile Flavour Compounds in Dried Kelp |
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| Liu Zhiyu.Analysis and Evaluation of the Volatile Flavour Compounds in Dried Kelp[J].Journal of Agriculture,2011(6). |
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| Authors: | Liu Zhiyu |
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| Institution: | Liu Zhiyu( Fisheries Research Institute of Fujian,Xiamen 361013,Fujian,China) |
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| Abstract: | To evaluate the quality of volatile flavor components in dried kelp,the volatile flavor components were extracted by solid phase microextraction(SPME),identified by gas chromatography-mass spectrometry (GC-MS)analysis,besides,the relative content of each component was determined by area normalizing method.The results was indicated that,in which 58 components,equaling to 99.99%of total flavor componentsi n weight,the main flavor components in dried kelp were Hexanal(20.48%),1-Penten-3-ol(10.44%),Butylated Hy... |
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| Keywords: | Dried Kelp SPME Flavor Components Gas Chromatography-Mass Spectrometry |
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