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干海带中挥发性风味成分的分析与鉴定
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, 0(6)
作者姓名:刘智禹
作者单位:福建省水产研究所;
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)
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。

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
Liu Zhiyu. Analysis and Evaluation of the Volatile Flavour Compounds in Dried Kelp[J]. Journal of Agriculture, 2011, 0(6)
Authors:Liu Zhiyu
Affiliation:Liu Zhiyu( Fisheries Research Institute of Fujian,Xiamen 361013,Fujian,China)
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...
Keywords:Dried Kelp  SPME  Flavor Components  Gas Chromatography-Mass Spectrometry.  
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