三种马尾藻不同部位挥发性成分的比较分析

比较三种常见马尾藻不同部位挥发性成分的差异,为马尾藻在饵料营养学、食品应用等相关研究提供理论依据。采用固相微萃取技术,分别对羊栖菜、铜藻和鼠尾藻的不同部位进行提取,结合气相色谱-质谱联用仪(GC-MS)进行挥发性成分的测定分析。结果表明:从三种马尾藻不同部位中共检测出68种挥发性组分,以醛类、非芳香族烷烃、醇类、酮类化合物为主。其中醛类物质的含量和种类占据优势,壬醛、癸醛、苯甲醛等是三种马尾藻挥发性成分的主要构成物质,十四烷、十二烷等烷烃类是含量仅次于醛类的挥发性成分,(5Z)-6,10-二甲基-5,9-十一碳二烯-2-酮是含量较高的酮类。差异性较大的挥发性物质主要有壬醛、乙酸乙酯、苯乙烯、1-辛醇,它们决定了不同马尾藻有着各自不同的风味。研究结果表明这些挥发性物质对马尾藻的饵料价值、养殖生物的肉质风味形成等有着重要意义。

Comparative Analysis of Volatile Components in Different Parts of Three Species of Sargassum

To provide a theoretical basis for the Sargassum species in feeding nutrition and food application,the differences of the volatile components in different parts of three common species of the genus Sargassum were compared. The volatile components in different parts of Sargassum fusiforme,Sargassum thunbergii and Sargassum horneri were analyzed by solid-phase micro-extraction(SPME)and gas chromatography-mass spectrometry(GC-MS). A total of 68 volatile compounds were identified from three species of the genus Sargassum. Alkanes,alkanes,alcohols and ketones were the main volatile constituents. The content and types of aldehydes occupied a great advantage in all of the volatile components. Nonanal,decanal,benzaldehyde were the main components in three species of the genus Sargassum. The content of some alkanes such as tetradecane,dodecane was only less than that of aldehydes.(5Z)-6,10-dimethyl-5,9-undecadien-2-one was the most common ketones. The volatile components like nonanal,ethyl acetate,styrene and 1-nonanol had great differences which determine the unique flavor of three species of the genus Sargassum.The results showed that these volatile compounds are significant for the feeding value of the Sargassum and the formation of meat flavor of aquaculture organisms.