摘要
文章介绍了藻中挥发性物质的组成及风味特征,分析了藻中挥发性醛、酮、醇的形成机制,对比了同时蒸馏萃取法、液—液萃取法、动态顶空提取法和固相微萃取技术等几种常用的藻类挥发性物质的提取方法的优缺点,并对藻类挥发性物质今后的研究方向及其提取、分离检测方法进行了展望。
The composition and flavor characteristics of volatile compounds in algae were introduced.The formation mechanism of volatile aldehydes,ketones and alcohols in algae was summarized and analyzed.The advantages and disadvantages of several common extraction methods of algae volatile compounds,including simultaneous distillation extraction,liquid-liquid extraction,dynamic headspace extraction and solid phase microextraction,were compared and analyzed.The future research direction and extraction,separation and detection methods of algae volatile compounds were prospected.
作者
刘璐璐
王宝贝
LIU Lu-lu;WANG Bao-bei(College of Food Science,Fujian Agriculture University,Fuzhou,Fujian 350002,China;College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China;Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou,Fujian 362000,China;Key Laboratory of Inshore Resources and Biotechnology Fujian Province University,Quanzhou,Fujian 362000,China)
出处
《食品与机械》
北大核心
2021年第2期220-228,共9页
Food and Machinery
基金
国家自然科学基金(编号:41706139)
福建省自然科学基金(编号:2020J01786)
泉州市高层次人才创新创业项目(编号:2020C027R)。
关键词
藻类
挥发性物质
风味
提取方法
algae
volatile compounds
flavor
extraction methods
