【摘要】 以钝顶螺旋藻藻粉为原料,对其腥味物质进行分析。采用顶空固相微萃取和气相色谱-质谱联用技术,对钝顶螺旋藻的挥发性成分进行检测,共鉴定出17种有机化合物,烷烃类化合物(相对含量79.77%)、醛酮类化合物(相对含量18.27%)、醇类化合物(相对含量0.84%)、芳香族化合物(相对含量1.17%)。螺旋藻的主要挥发成分依次为十七烷(平均相对含量为64.52%)、十五烷(平均相对含量为8.59%)、二氢猕猴桃内酯(平均相对含量为7.21%)、β-紫罗兰酮(平均相对含量为6.65%)和十六烷(平均相对含量为4.29%)。更多还原

【Abstract】 The Spirulina platensis was selected as material and the odor flavor components was analyzed.The volatile components was determined by Headspace solid phase microextraction combined with gas hromatography mass spectrometry(HS-SPME-GC-MS).The results showd that 17 volatile components were indentified,including alkanes(relative content 79.77 %),aldehydes and ketones(relative content 18.27 %),alcohols(relative content 0.84 %) and aromatic compounds(relative content 1.17 %).The main volatile components of Spirulina platensis were Heptadecane(relative content 64.52 %),Pentadecane(relative content8.59 %),Dihydroactinidiolide(relative content 7.21 %),β-ionone(relative content 6.65 %) and Hexadecane(relative content4.29 %).更多还原