论文部分内容阅读
采用顶空固相微萃取和气相色谱-质谱联用技术,对杜氏盐藻的挥发性成分进行检测。结果表明,在检出的47种化合物中醇类、酮类、醛类、羧酸类总含量高达93.69%。其中对杜氏盐藻香味有主要贡献的是β-胡萝卜素的代谢或降解产物,如β-环柠檬醛、β-紫罗兰酮、α-紫罗兰酮、3,5,5-三甲基-3-环己烯-1-酮等。对杜氏盐藻腥味有主要贡献的是2-茨醇、反式-二环[4.4.0]癸烷-1-醇-3-酮、4-[2,2,6-三甲基-7-氧杂二环[4.1.0]庚-1-基]-3-丁烯-2-酮、异佛尔酮等。对杜氏盐藻刺激性气味有主要贡献的是2-对叔丁苯氧甲基-5-叔丁基-3-呋喃甲酸、5-异丙基-2-甲基苯酚及2,6-二乙基-吡嗪等。以上结果表明香味、腥味和刺激味是杜氏盐藻的主要挥发性气味。
The volatile components of Dunaliella salina were detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry. The results showed that the total contents of alcohols, ketones, aldehydes and carboxylic acids in the 47 compounds were as high as 93.69%. Among them, the main contribution to the salinity of D. salina is the metabolism or degradation products of beta-carotene such as beta-cyclocitral, beta-ionone, alpha-ionone, 3,5,5-trimethyl- Cyclohexen-1-one and the like. Among the major contributions to the salty taste of Dunaliella salina are 2-cetyl alcohol, trans-bicyclo [4.4.0] decan-1-ol-3-one, 4- [2,2,6-trimethyl- Oxabicyclo [4.1.0] hept-1-yl] -3-buten-2-one, isophorone and the like. The major contributors to the irritating odor of D. salina are 2-p-tert-butylphenoxymethyl-5-tert-butyl-3-furoic acid, 5-isopropyl-2-methylphenol and 2,6- Ethyl-pyrazine and the like. The above results indicate that the aroma, the smell and the stimulus are the main volatile odors of Dunaliella salina.