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海洋科学  2011 

紫菜特征挥发性物质分析

, PP. 106-111

Keywords: 紫菜,挥发性化合物,SPME,GC/MS

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Abstract:

应用顶空固相微萃取和气相色谱-质谱联用技术,对坛紫菜(Porphyrahaitanensis)、条斑紫菜(Porphyrayezoensis)与其一个突变品系的生长藻体挥发性物质进行分析,共分离鉴定出66种挥发性组分,3个紫菜试样中分别含有36、44和45种。鉴定组分中有21种为紫菜共有挥发性物质,其中8-十七烯和十五烷的相对量值最大,可能是紫菜重要的挥发性风味组分,而一些短链醛、醇及酮类与紫菜的特征嗅感物质构成有关。野生型条斑紫菜与其突变品系Y-gr之间的风味组分无显著差别,所含挥发物中醛、酮相对量值明显高于坛紫菜。

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