红毛藻复合脱腥工艺的优化及其挥发性成分GC-MS分析

Optimization of Compound Deodorization Progress and GC-MS Analysis of Volatile Components of Bangia fusco-purpurea

红毛藻是特色药食两用红藻资源,腥味是限制红毛藻深加工产品开发的关键因素之一。该文对红毛藻复合脱腥加热联用浸泡脱腥剂工艺进行优化,并应用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)分析脱腥前后挥发性成分。结果表明,复合脱腥可显著降低红毛藻的腥味,最优脱腥工艺为加热温度70℃,加热时间4 h,醋酸浓度3%,醋酸处理时间2.0 h。脱腥前红毛藻含有醇类、烯烃、醛类、酮类、酯类、烷烃类和其它类共7大类46种挥发性成分,其中1-辛烯-3-醇、壬醛、2-壬烯醛、2,4-癸二烯醛和3,5-辛二烯-2-酮为腥味成分;复合脱腥后,挥发性成分由46种变为26种,醇类、醛类和酮类物质明显减少,烷烃类和其它类物质明显增多,上述腥味成分含量除壬醛由44.40μg/g降为37.89μg/g外,其它均降为0。

Bangia fusco-purpurea is a special medicinal and edible red algae resource. The development of advanced processing products of B. fusco-purpurea has been hindered by the fishy odor. In this paper,B. fuscopurpurea compound deodorization combining heating with soaking in deodorant for was optimized. Gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile components of B. fusco-purpurea before and after compound deodorization. Compound deodorization significantly reduced the fishy odor of B.fusco-purpurea. The optimal deodorization conditions were a heating temperature of 70 ℃,heating time of 4 h,acetic acid concentration of 3%,and acetic acid treatment time of 2.0 h. GC-MS of undeodorized B. fusco-purpurea revealed 46 volatiles in seven categories,including alcohols,aldehydes,ketones,alkanes,olefins,esters and others. 1-octen-3-ol,nonanal,2-nonenal,2,4-decadienal,and 3,5-octadien-2-one contributed to the fishy odor. After compound deodorization,26 volatile components were present. Alcohols,aldehydes,and ketones were significantly reduced,while alkanes and other components were obviously increased. Nonanal was reduced from 44.40 μg/g to 37.89 μg/g,the contents of other fishy odor components were undetectable.