顶空固相微萃取-气质联用法分析麒麟菜中的挥发性成分

以麒麟菜为研究对象,采用顶空固相微萃取（HS-SPME）技术对其挥发性成分进行了萃取,用气相色谱-质谱联用仪（GC-MS）进行了成分鉴定分析。结果显示,麒麟菜挥发性成分中共检出58种物质,其中醛类化合物17种,含量最高为54.10%;烃类化合物27种（其中芳香烃类8种）,含量为23.19%（其中芳香烃类物质含量为10.66%）;酯类化合物4种,占总量的11.68%;酮类化合物5种,占11.03%;醇类2种,含量为0.68%;其他物质共3种,占总量的0.77%。含量较高的单一化合物主要有:壬醛（18.45%）、异佛尔酮（7.75%）、邻苯二甲酸二乙酯（7.50%）、庚醛（7.13%）、己醛（6.33%）、辛醛（6.31%）、乙酸正丁酯（3.65%）、甲苯（3.29%）、癸醛（2.81%）、十二烷（2.21%）等。总体上,醛类化合物对麒麟菜的风味影响较大,其他如酯类、烃类等化合物对麒麟菜的风味有一定影响。 

Analysis of volatile compounds of dried Eucheuma by HS-SPME methods combined with GC-MS

The volatile compounds of Eucheuma were analyzed using headspace solid phase micro-extraction(HS-SPME) method combined with gas chromatography-mass spectrometry(GC-MS). A total of 58 volatile compounds were isolated and identified by GC-MS,including 17 aldehydes,27 hydrocarbons(including 8aromatic hydrocarbon),4 ester,5 ketones,2 alcohols and 3 others. Among these volatile compounds,aldehydes content was the highest,54.10%,followed by aldehydes(23.19%,including 10.66% aromatic hydrocarbon),ester(11.68%),ketones(11.03%),alcohols(0.68%) and others(0.77%). The high-ranking compounds included nonanal(18.45%),isoacetophorone(7.75%),diethyl phthalate(7.50%),heptanal(7.13%),hexanal(6.33%),octanal(6.31%),butyl ethanoate(3.65%),toluene(3.29%),decanal(2.81%),dodecane(2.21%). On the whole,aldehydes made significant impact on the flavor of Eucheuma,esters,hydrocarbons and other compounds had a certain influence.