气相色谱-质谱联用分析发酵脱腥前后螺旋藻风味物质

Effect of Fermentation on Flavor Compounds of Spirulina as Analyzed by GC-MS

按照腐乳的生产工艺,采用五通桥毛霉发酵螺旋藻,通过直接热脱附-气质联用检测发酵前后样品挥发性风味物质。研究发现,毛霉发酵可以明显改善螺旋藻的风味,螺旋藻挥发性成分在发酵前后在种类和含量上都发生了变化。螺旋藻中醇类和具有腥味的芳香族、醛类、酮类成分发酵后明显减少,形成了具有卤肉和乳香的新风味物质,2-羟基-麝香酮和5,6,7,7-四氢-4,4,7-三甲基-(R)-2(4H)苯并呋喃酮。

The fermentation of Spirulina by Mucor wutungkiao was carried out as described for sufu.Direct thermal desorption（DTD）-GC-MS was used to determine volatile compounds in non-fermented and fermented Spirulina.The flavor of Spirulina was substantially improved by Mucor wutungkiao fermentation and changes in the kinds and amounts of volatile compounds were observed.Moreover,the kinds of alcohols and some unpleasant flavor compounds including aldehydes and ketones obviously decreased and new compounds responsible for braised meat and milky flavors were formed,2-hydroxy-cyclopentadecanone and 5,6,7,7-tetrahydro-4,4,7a-trimethyl-（R）-2（4H）-benzo-furanone.