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Position: Home > Articles > The Analysis of Volatiles from Laminaria japonica and Porphyra by HS-SPME-GC-MS Journal of Nuclear Agricultural Sciences 2014,28 (3) 109-119

应用HS-SPME-GC-MS分析海带和紫菜挥发性物质

作  者:
缪芳芳;蔺佳良;丁媛;何红萍;苏秀榕
单  位:
宁波大学海洋学院
关键词:
海带;紫菜;挥发性化合物;苦味物质;气质联用
摘  要:
研究不同加热温度对海带和紫菜挥发性物质及苦味物质形成影响,本文通过顶空固相微萃取与气质联用仪(HS-SPME-GC-MS),检测分析不同加热温度下海带和紫菜挥发性物质及苦味物质的形成。经检测分析,海带和紫菜在未加热、95、150℃处理下其挥发性化合物数目及含量差异明显。同时两者的苦味物质、种类及含量均有差异。海带在150℃时产生苦味物质5-甲基-2-糠醛,紫菜在未加热以及加热处理时均有苦味物质甲基-吡嗪产生,且甲基-吡嗪随着温度的升高相对含量增加。故可知不同的藻类挥发性物质种类及含量均不同,苦味物质的形成也不同。
译  名:
The Analysis of Volatiles from Laminaria japonica and Porphyra by HS-SPME-GC-MS
作  者:
MIAO Fang-fang;LIN Jia-liang;DING Yuan;HE Hong-ping;SU Xiu-rong;School of Marine Sciences,Ningbo University;
关键词:
Laminaria japonica;;Porphyra;;Volatiles;;Vitterness;;HS-SPME-GC-MS
摘  要:
In order to To analyze the effect of different heating temperature on volatiles and bitterness of Laminaria and Porphyra. The change of volatiles and bitterness were assayed by head space solid-phase micro extraction combined with gas chromatography mass spectrometry( HS-SPME-GC-MS). The results showed distinct differences between Laminaria and Porphyra treated with different heating temperatures( unheating,95℃,150℃). In addtion,the bitter substances in production process,kinds and relative contents are different. Bitter substance( 5- methyl- 2- furfural) was produced at 150℃ in Laminaria,while methyl-pyrazine was produced in Porphyra at whole treating temperatures,and with rising temperature relative content of methyl-pyrazine was improved. Ou the conclusions that the volatile compounds and bitterness of different seaweeds are different.

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