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1 紫菜特征挥发性物质分析 1,2, 3, 4, 3, 3, 1, 4 (1., ; 2., ; 3., ; 4., ) 摘要 : 应用顶空固相微萃取和气相色谱 - 质谱联用技术, 对坛紫菜 (Porphyra haitanensis) 条斑紫菜 (Porphyra yezoensis) 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关键词 : 紫菜 ; 挥发性化合物 ; SPME; GC/MS 中图分类号 : TS254.5 文献标识码 : A 文章编号 : (2011) ,,,,,, [1-6],, 2/3, [7],,,, [8-9], [10],, 100, (α- β- ) [11-13] (Simultaneous Distillation Extraction, SDE) (Molecular Distillation, MD) (Solid Phase Microextraction, SPME) (Head Space, HS) (GC/MS) (GC-O) [14] [15],, HS-SPME-GC/MS, Y-gr, 1 材料与方法 1.1 材料与样品制备 (Porphyra haitanensis), (Porphyra yezoensis) Y-gr Y-gr, : ; : : (BG ); 863 (2006AA10A413); (2006BAD09A08-05) : (1980-),,,, :, : , hucharming@gmail.com; :, xupu66@sina.com 106 / 2011 / 35 / 5

2 , -70, 4, 0.45 mm 1.2 实验方法 g, 15 ml SPME, 75 μm Carboxen- PDMS GC min, 80, 45 min, 15 min, 250, 2 min, GC/MS GC/MS GC : SPB-5, 250, %, 1 min, 1.00 ml/min, 60.5 kpa, 32, 3 min, 5 /min 50, 1 min, 20 /min 200, 15 min, 30 / min 270, 15 min MS : (electron impact EI) 70 ev, 200, 300, (SCAN), 40~500 m/z, 3.5 min NIST 147 WILEY 7,, SPB-5,, 2 结果与分析 2.1 挥发性物质的鉴定, 66, Y-gr , 1 8-, Y-gr 65.82% 50.64% 21.78%,, 6.90% 4.59% 7.64%;, Y-gr 共同挥发性组分及其分析 3 21, , (E,Z)-2,6- [13,8], (E,Z)-2,4-, [16], [17],, Y-gr 7.57% 17.10%, (1.72%) [18], [19-20],, % 8.18%, [21], C 7~12 [22],, [23] 5, 7, Y-gr, , 74.94%, 56.49%, Y-gr, 33.79% 8-, [24-25],, [26], , [10,27],, 2.3 条斑紫菜挥发物组成分析 1, 33,, 87.54% 88.92% Origin 2 33 Marine Sciences / Vol. 35, No. 5 /

3 表 1 紫菜挥发性成分鉴定结果 Tab. 1 Volatile constituents of Porphyra (%) Y-gr 1 C 7 H 14 O E-4- C 7 H 12 O ,5- C 6 H 8 N * C 7 H 6 O Z-1, * C 8 H 14 O * C 8 H 16 O * C 6 H 6 O * C 8 H 16 O (E,E)-2,4- * C 7 H 10 O C 8 H 18 O , C 8 H 14 O C 7 H 8 O * C 8 H 8 O Z-2- C 8 H 14 O (8)-p- C 10 H C 8 H 18 O C 8 H 14 O ,5- C 8 H 12 N , * C 8 H 12 O * C 9 H 18 O ,4- - C 8 H 16 O (E,Z)-2,6- * C 9 H 14 O Z-2- C 9 H 16 O , C 9 H 16 O C 9 H 20 O C 10 H 22 O ,10- C 10 H 22 O C 6 H 13 Br * C 9 H 18 O C 7 H 9 NO α- C 10 H C 12 H Z-4- C 10 H 18 O ,3- -2,7- * C 10 H 18 O E C 11 H 22 O C 11 H 22 O ,5- C 11 H 18 N , C 11 H 20 O C 10 H C 11 H C 11 H 24 O C 14 H C 15 H / 2011 / 35 / 5

4 续表 1 (%) Y-gr 44 * C 14 H * C 12 H 24 O α- * C 13 H 20 O * C 13 H 22 O C 12 H 26 O C 15 H 32 O * C 15 H β- C 13 H 20 O γ- C 11 H 16 O C 11 H 16 O C 12 H 26 O C 16 H C 14 H 28 O C 18 H 36 O * C 17 H C 13 H 20 O * C 17 H 33 Br C 19 H C 18 H * C 17 H * C 18 H 36 O C 19 H C 16 H 22 O : ; * 表 2 条斑紫菜 2 个试样的挥发性成分配对 t- 检验 Tab. 2 Paired sample t-test of volatile components in two P. yezoensis P t Y-gr t- ( 2), 95%, 2, 8-3-,,, 2 2, ,5-, β-,, [28-29], α- β-,, [11,13] Y-gr, 2.4 坛紫菜挥发物组分分析, %,, 6.90%,, ,6- -1-, 2-, [30], [31-32] 5 Y-gr, Z-2-, 5.78%,,, Marine Sciences / Vol. 35, No. 5 /

5 ,,, OAV( ), OAV,, OAV, [23],, : [1],,. [J]., 2006, 27(4): [2],. [J]., 2005, 48(2): [3],,,. [J]., 2006, 149: [4],,,. [J]., 2006, 18(5): [5],. [J]., 2004, 32(12): [6],,,. [J]., 2005, 21(5): [7],,,. [M]. :, 2005: [8] Akakabe Y, Matsui K, Kajiwara T. 2,4-Decadienals are produced via (R)-11-HPITE from arachidonic acid in marine green alga Ulva conglobata[j]. Bioorganic and Medicinal Chemistry, 2003, 11(17): [9] Boonprab K, Matsui K, Akakabe Y, et al. Formation of aldehyde flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the brown alga, Laminaria angustata [J]. Journal of Applied Phycology, 2006, 18(3-5): [10]. [J]., 1997, 2: [11] Flament I, Ohloff G. Volatile constituents of algaeodoriferous constituents of seaweeds and structure of nor-terpenoids identified in Asakusa-nori flavor[m]. Washington, DC: American Chemical Society, 1984: [12] Kajiwara T, Kashibe M, Matsui K, et al. Volatile compounds and long-chain aldehydes formation in conchocelis- filaments of a red alga, Porphyra tenera[j]. Phytochemistry, 1990, 29(7): [13] Kajiwara T, Matsui K, Akakabe Y, et al. Antimicrobial browning-inhibitory effect of flavor compounds in seaweeds[j]. Journal of Applied phycology, 2006, 18(3-5): [14] Misry B S, Reineccius T, Olson L K. Gas chromatography olfactometry for the determination of key odorants in foods[m]. New York: Marcel Dekker, 1996: [15] Marsili R. Techniques for analyzing food Aroma[M]. New York: Food Science and Technology, 1996: [16],,. HS-SPME-GC-MS [J]., 2006, 27(12): [17],,,. [J]., 2000, 4: [18] de Oliveira A M, Pereira N R, Marsaioli A, et al. Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography[j]. Journal of Chromatography A, 2004, 1025(1): [19],,. 2 [J]., 2010, 34(1): [20] Jürgens A, Witt T, Gottsberger G. Flower scent composition in Dianthus and Saponaria species (Caryophyllaceae) and its relevance for pollination biology and taxonomy[j]. Biochemical Systematics and Ecology, 2003, 31(4): [21] Cha Y J, Cadwallader K R, Baek H H. Volatile flavor components in snow crab cooker effluent and effluent concentrate[j]. Journal of Food Science, 1993, 58(3): [22] Chung H Y, Cadwallader K R. Aroma extract dilution analysis of blue crab claw meat volatiles[j]. Journal of Agricultural and Food Chemistry, 1994, 42(12): [23]. [M]. :, 2002: [24] Juttner F. β-cyclocitral and alkanes in Microcystis (Cyanophyceae) [J]. Z Naturforsch C, 1976, 31: [25] Kajiwara T, Kodama K, Matsui K, et al. Volatile compounds from Japanese marine brown algae[j]. American Chemistry Society, 1993, 525: / 2011 / 35 / 5

6 [26] Laturnus F, Wiencke C, Kloser H. Antarctic macroalgae-sources of volatile halogenated organic compounds[j]. Marine Environment Research, 1996, 41(2): [27],,. GC-MS [J]., 2006, 22(2): [28] Ishizaki S, Tachihara T, Tamura H, et al. Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis[j]. Flavour and Fragrance Journal, 1996, 20(6): [29] Schnermann P, Schieberle P. Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses[j]. Journal of Agricultural and Food Chemistry, 1997, 45(3): [30] Josephson D B, Lindsay R C, Stuiber D C. Variations in the occurrences of enzyme calli derived volatile aroma compounds in salt and fresh water fish[j]. Journal of Agricultural Food Chemistry, 1984, 32: [31],,,. SPME-GC-MS [J]., 2007, 19: [32] Steinhaus M, Schieberle P. Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. Variety Spalter Select) based on GC-olfactometry and odor dilution techniques[j]. Journal of Agricultural Food Chemistry, 2000, 48(5): Characteristic volatile matters in Porphyra (Bangiales) HU Chuan-ming 1,2, XU Ji-lin 3, ZHU Jian-yi 4, YAN Xiao-jun 3, LUO Qi-jun 3, YANG Jia-xin 1, XU Pu 3 (1. School of Life Science, Nanjing Normal University, Nanjing , China; 2. Institute of Oceanology & Marine Fisheries, Nantong , China; 3. Key Laboratory of Marine Biotechnology, Ningbo University, Ningbo, , China; 4. Biology and Food Engineering Department, Changshu Institute of Technology, Changshu, , China) Received: Apr., 20, 2010 Key words: Porphyra; volatile matter; SPME; GC/MS Abstract: Head space solid microextraction and GC-MS were employed to investigate the profiles of volatile compounds from Porphyra haitanensis, Porphyra yezoensis and a green mutant of P. yezoensis. Sixty-six volatile compounds were identified in the three Porphyra in which Porphyra haitanensis contains 36 components, Porphyra yezoensis contains 44 components and the green mutant 45 components. Among the 66 volatile compounds, 21 were identified in all three Porphyra with high relative amounts of 8-heptadecene and pentadecane, which might be reponsible for the flavor of P. yezoensis. Volatile compounds of short chain aldehyde, alcohol and ketone forms the characteristic flavor of P. yezoensis. The volatile components are similar between the wild-type and the green mutant of P. yezoensis, except that aldehydes and ketones were of greater abundance in P. yezoensis than in P. haitanensis. ( 本文编辑 : 张培新 ) Marine Sciences / Vol. 35, No. 5 /

Microsoft Word 唐莹莹（白）

Microsoft Word 唐莹莹（白） 5 8 Vol. 5 No. 8 2014 8 Journal of Food Safety and Quality Aug., 2014 - 唐莹莹, 刘婷婷, 袁 * 建 (, 210046) 摘要 : 目的 - (GC-MS) 方法 (HS-SPME),, - (GC-MS) 结果 30/50 μm DVB/CAR/PDMS 60 60 min 3 min, GC-MS, ; 3- 结论关键词