摘要
将浒苔110℃加热30min,然后进行感官分析。采用顶空固相微萃取(HS-SPME)提取干燥浒苔的风味物质,用气-质联用(GC-MS)技术分析其挥发性化合物,结果发现异戊酸、二甲基硫醚、8-十七烯、二甲基亚砜、二氢猕猴桃内酯、苯甲醛等是其主要风味物质。结合电子鼻(E-nose)技术分析湿浒苔加热过程中挥发性风味物质的变化情况,结果显示:浒苔加热后风味发生了很大变化。在一定温度范围,随着温度的升高和时间的延长,浒苔风味变化逐渐减缓趋于稳定。
Enteromorpha intestinalis were heated on the condition of 110 ℃ （30 min） to get the best pleasant fragrance by sensory evaluation. Headspace solid phase microextraction with gas chromatography （HS-SPME-GC-MS） was used to determine the volatile flavor compounds of dried Enteromorpha intestinalis. The results showed that the main characteristic volatile flavors were 3-methyl-Butanoic acid, dimethyl sulfide, 8-Heptadecene, dimethyl Sulfoxide, 2（4H）- Benzofuranone, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl-, （R）-, Benzaldehyde etc. In addition, we studied the change of flavor in Enteromorpha intestinalis during the heated process by e-nose. We draw the conclusion that Enteromorpha in- testinalis changed greatly after heated, but at a certain temperature range the flavor changes gradually slowed and the flavor was gradually stabilizing with the temperatures rise and the time fly.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第5期246-253,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技厅创新团队自主设计项目(2011R09031-12)
