海藻脱腥技术研究进展

Research progress on the deodorization technology of seaweed

海藻营养丰富,味道鲜美,富含多糖、多酚等活性成分,具有抗凝血、抗病毒、降血脂、降血糖、抗氧化、抗疲劳及提高机体免疫等作用,但由于海藻中含有种类繁多的挥发性化合物质,包括烃类、酚类、醛类、烷基苯、萜类、醇类、酮类、酸类、酯类以及含氮、卤素元素的有机化合物等,多种挥发性成分相互混杂、共同作用产生了强烈的腥味,严重影响了消费者的接受程度和海藻产业的发展。本文针对国内外近年来对海藻腥味物质与形成机制,以及吸附、微胶囊、微生物发酵等脱腥技术进行了概述,并对今后有关海藻脱腥的研究工作提出了展望。

Seaweed is rich in nutrient and tastes deliciously. Due to the presence of high amounts of active ingredients such as polysaccharide and polyphenol, seaweed has anticoagulant, anti-virus, hypolipidemic, hypoglycemic, antioxidation and anti-fatigue activities, as well as improving the immunity of the body. However, seaweed contains a wide variety of volatile compounds including hydrocarbon, phenols, aldehydes, alkyl benzene, terpenoids, alcohols, acids, esters, ketones, and other organic compounds containing nitrogen and halogen elements. The various volatile components are intermixed and the joint action produces a strong smell, which significantly affects the consumer acceptance and limits the development of seaweed industry. This paper summarized the domestic and overseas research progress on the odor compounds and their formation mechanism, as well as deodorization technology including adsorption, microcapsule, microbial fermentation, and also introduced the future research work on seaweed deodorization.