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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。
Thirty-nine components were identified by GC-MS and 99.82% of the total peak area were identified by ethanol-water system. The identified volatile components are carboxylic acids, esters, ketones, hydrocarbons, alcohols, steroids and aldehydes and other seven categories of substances. Among them, esters (11.91%), ketones (3.26%), alcohols (1.02%) and aldehydes (0.13%) were the main sources of aroma and taste components in kelp extracts. Unsaturated Fatty acids (30.57%) are the main nutritionally functional components of kelp. In addition, the typical structures of marine plants, organic halogen compounds and special cyclic siloxane compounds are also identified. The results of this study show that the composition of kelp extract There are few reports in the analysis.