紫菜特征挥发性物质分析

Characteristic volatile matters in Porphyra (Bangiales)

应用顶空固相微萃取和气相色谱-质谱联用技术,对坛紫菜(Porphyra haitanensis)、条斑紫菜(Porphyra yezoensis)与其一个突变品系的生长藻体挥发性物质进行分析,共分离鉴定出66种挥发性组分,3个紫菜试样中分别含有36、44和45种。鉴定组分中有21种为紫菜共有挥发性物质,其中8-十七烯和十五烷的相对量值最大,可能是紫菜重要的挥发性风味组分,而一些短链醛、醇及酮类与紫菜的特征嗅感物质构成有关。野生型条斑紫菜与其突变品系Y-gr之间的风味组分无显著差别,所含挥发物中醛、酮相对量值明显高于坛紫菜。

Head space solid microextraction and GC-MS were employed to investigate the profiles of volatile compounds from Porphyra haitanensis, Porphyra yezoensis and a green mutant of P. yezoensis. Sixty-six volatile compounds were identified in the three Porphyra in which Porphyra haitanensis contains 36 components, Porphyra yezoensis contains 44 components and the green mutant 45 components. Among the 66 volatile compounds, 21 were identified in all three Porphyra with high relative amounts of 8-heptadecene and pentadecane, which might be reponsible for the flavor of P. yezoensis. Volatile compounds of short chain aldehyde, alcohol and ketone forms the characteristic flavor of P. yezoensis. The volatile components are similar between the wild-type and the green mutant of P. yezoensis, except that aldehydes and ketones were of greater abundance in P. yezoensis than in P. haitanensis.