摘要
采用乙醇-水体系提取海带中特征风味的物质,再采用SPME-GC-MS技术分析其中挥发性成分,共分离鉴别出39种成分,所鉴出的组分占总峰面积的99.82%。鉴定出的挥发性成分为羧酸、酯、酮、烃、醇、甾体和醛等7类物质。其中,酯类(11.91%)、酮类(3.26%)、醇类(1.02%)和醛类(0.13%)是海带提取物中芳香及呈味成分的主要来源;羧酸类中的不饱和脂肪酸(30.57%)是海带中主要的营养功能性成分;此外还鉴别出海洋性植物所具有的典型结构,有机卤素化合物及特殊的环硅氧烷类化合物,此研究结果在海带提取物的成分分析中鲜有报道。
The flavor components from kelp were extracted with alcohol-water system by microwave- assisted extraction and analyzed by SPME-GC-MS method.39 components were identified, accounting for 99.82% of the total peak area. These volatile components belong to 7 different types： carboxylic acids, esters, ketones, alkanes, alcohols, steroids and aldehydes, of which esters （11.91%）, ketones （3.26%）, alcohols （1.02%） and aldehyde （0.13%） are main fragrance ingredients, while unsaturated fatty acids （30.57%） are important functional compositions. Furthermore, organohalogen and cyclosiloxanes, typical constituents of marine plants, were detected, which were reported for the first time from the kelp extract.
出处
《食品科技》
CAS
北大核心
2015年第10期279-283,共5页
Food Science and Technology
基金
广州市科技计划项目(201508020008)
省部产学研结合项目(2013B090600159)
