【摘要】 海藻中含有多糖、维生素等多种营养成分，具有提升免疫力、降血压等功能，被大众所喜爱。但是，海藻存在腥味重等问题，影响了消费者的接受程度，限制了海藻食品产业的发展。海藻腥味的形成原因是由于海藻脂质氧化、多不饱和脂肪酸的降解及酶促反应等生成的挥发性化合物，包含醛类、酮类、醇类等化合物，所产生的浓烈腥味严重影响了海藻产业的发展。针对海藻的腥味成分及海藻脱腥技术进行了总结，主要探讨了物理脱腥、化学脱腥、生物脱腥及复合脱腥的海藻脱腥技术，对其优缺点进行了总结归纳。更多还原

【Abstract】 Seaweed contains polysaccharides,vitamins and other nutrients,with the function to enhance immunity,reduce blood pressure,etc.,and is loved by the public. However seaweed has problems such as heavy smell,which affects the popularity of consumers and limits the development of seaweed food industry. The fishy smell of seaweed basically comes from the new substances generated by the interaction of volatile substances and various kinds of volatile substances in seaweed,including aldehydes,ketones,alcohols and other compounds. The strong fishy smell produced by them has seriously affected the development of the seaweed industry. In this paper,the smell components of seaweed,the current detection methods and techniques of seaweed deodorization were summarized,and the technology of seaweed odor removal was mainly discussed,including physical odor removal,chemical odor removal,biological odor removal and composite odor removal. In this paper,the advantages and disadvantages of these methods were summarized.更多还原