欢迎访问《农学学报》，
农学学报

农学学报 ›› 2011, Vol. 1 ›› Issue (4): 43-47.

• 农业工程 农业机械 生物技术 食品科学 • 上一篇    下一篇

干海带中挥发性风味成分的分析与鉴定

刘智禹   

  • 收稿日期:2011-04-11 修回日期:2011-06-23 出版日期:2011-06-15 发布日期:2011-06-15

Analysis and Evaluation of the Volatile Flavour Compounds in Dried Kelp

  • Received:2011-04-11 Revised:2011-06-23 Online:2011-06-15 Published:2011-06-15

PDF (PC)

1907

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: 产量, 产量

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 components in weight, the main flavor components in dried kelp were Hexanal (20.48%), 1-Penten-3-ol (10.44%), Butylated Hydroxytoluene (8.71%), 2-Pentanone (3.89%), Oxirane, methyl-, (S)-(3.85%).