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Position: Home > Articles > Analysis of Volatile Components in Laver Harvested in Different Time Points FOOD SCIENCE 2010,31 (22) 421-426

不同收割期坛紫菜挥发性成分分析

作  者：
应苗苗;施文正;刘恩玲
单  位：
温州科技职业学院;上海海洋大学食品学院
关键词：
坛紫菜;电子鼻;SPME-GC-MS;挥发性成分;收割期
摘  要：
通过电子鼻和SPME-GC-MS方法对不同收割期的坛紫菜的挥发性成分进行分析,电子鼻实验表明不同收割期的坛紫菜挥发性成分差异明显;SPME萃取坛紫菜的挥发性成分,通过GC-MS分别从一水、二水、三水和四水坛紫菜中分离鉴定出35、38、51和55种化合物,其中以醛酮类和烷烃类为主,8-十七烯、壬醛和己醛是坛紫菜中主要的挥发性物质;实验结果还表明一水和二水坛紫菜挥发性成分变化较小,质量较稳定,三水和四水坛紫菜挥发性变化较大,因此一水和二水坛紫菜适宜开发作为食品。
译  名：
Analysis of Volatile Components in Laver Harvested in Different Time Points
作  者：
YING Miao-miao1,SHI Wen-zheng2,*,LIU En-ling1 (1. Wenzhou Vocational College of Science & Technology, Wenzhou 325000, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
关键词：
laver;electronic nose;SPME-GC-MS;volatile component;harvest time point
摘  要：
In this study, volatile components in laver were identified by electronic nose and SPME-GC-MS. Results indicated that electronic nose could discriminate the volatile components in laver harvested in different time points and SPME could effectively extract the volatile components from laver. According to the analysis of GC-MS, 35, 38, 51 and 55 kinds of volatile compounds were identified in laver harvested in the first, second, third and fourth time, respectively. Among these compounds, volatile carbonyl compounds and alkanes such as 8-heptadecene, nonanal and hexanal were the major volatile compounds in laver. Moreover, compared with the laver harvested in the third and fourth time, the quality of laver was more stable and less change of odor was observed in laver harvested in first and second time. Therefore, the laver harvested in first and second time is suitable for food development.

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