浒苔挥发性风味成分分析

Analysis of Volatile Flavor Compounds from Enteromorpha intestinalis

采用顶空固相微萃取-气质联用法对新鲜肠浒苔的挥发性风味成分进行测定,并加以感官评定分析比较风味物质组成。结果表明:浒苔的主要特征性风味物质是顺-3-十七烯,该物质在新鲜肠浒苔中含量高达59.54%,其次是棕榈醛、(E,E)-2,4-庚二烯醛、β-紫罗兰酮、壬醛、反式-2-己烯醛、2,4-戊二烯醛以及反,反-2,4-癸二烯醛等。

Headspace solid phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometer （GC-MS） was used to determine the volatile flavor compounds of the green macroalga Enteromorpha intestinalis. A comparative sensory evaluation of the main flavor substances was also done. The results showed that the main characteristic volatile flavor compound ofEnteromorpha intestinalis were （Z）-3-heptadecene, with a content as high as 59.43% in fresh samples. The other volatile flavors were hexadecanal, （E,E）-2,4-heptadienal, beta-ionone, nonanal, （E）-2-hexenal, 2,4 - pentadienal, （E,E）-2,4-decadienal, and so on.