中国食品学报2012，Vol.12Issue(7)：212-215,4.
气-质联用和电子鼻对浒苔苦味的研究
Study on the Bitter Flavor of Enteromorpha Interspinlis by GC-MS and Electronic Nose
摘要
Abstract
Objective: To take full advantage of processing Enteromorpha interspinlis, we study the effect of temperature on the volatile bitter compounds in Enteromorpha interspinlis in order to lay the foundation for further development and utilization. Methods: Principal component in Enteromorpha interspinlis was analyzed in unheated and at 60, 70, 80 , 90, 100, 110, 120, 130, 140, 150 ℃, using electronic nose. Volatile compounds of unheated and 95 ℃, 150 ℃ heated were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography mass spectrometry(GC-MS). Results: Begin with 90℃, Enteromorpha interspinlis tastes bitter and the signals of electronic nose become strong. Relative content of 5-methyl-2-furfural increased. Meanwhile new bitterness substances include 5-nonylamine, methyl-pyrazine, furfural, and N-(4-methylphenyl)-Benzene-methanamine are formed. Conclusion; With raising of temperature, the formation of new bitterness substances include 5-nonylamine, methyl-pyrazine, furfural, N-(4-methylphenyl)-Benzenemethanamine and rises in relative content of 5-methyl-2-furfural yield bitter and make bitter stronger.关键词
浒苔/苦味/气-质联用/顶空固相微萃取/电子鼻Key words
Enteromorpha interspinlis/ bitter flavors/ GC-MS/ HS-SPME/ electronic nose引用本文复制引用
禹海文,苏秀榕,张丽媛,徐嘉杰..气-质联用和电子鼻对浒苔苦味的研究[J].中国食品学报,2012,12(7):212-215,4.基金项目
浙江省科技厅项目(No.2009C03017-1) （No.2009C03017-1）
