四种微藻的风味成分及其特征分析

郭桂筱; 苏伟明; 岳瑶; 李雁群; 胡雪琼

doi:10.13386/j.issn1002-0306.2022030151

四种微藻的风味成分及其特征分析

doi: 10.13386/j.issn1002-0306.2022030151

郭桂筱^{1, 2,},
苏伟明^{1, 3},
岳瑶^{1, 2},
李雁群^{1, 2, 3, ,},
胡雪琼^{1, 2}

1.
广东海洋大学食品科技学院，广东湛江 524088
2.
广东海洋大学海洋药物研究所，广东湛江 524088
3.
广东省水产品加工与安全重点实验室，广东湛江 524088

基金项目: 广东省国际合作项目（2017A050501038）。

详细信息

作者简介:
郭桂筱（1997−），女，硕士研究生，研究方向：微藻生物活性物质研究与开发，E-mail：951489414@qq.com

通讯作者:
李雁群（1963−），男，博士，教授，研究方向：微藻与微生物工程，E-mail：yqli@gdou.edu.cn

中图分类号: TS207.3
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出版历程
- 收稿日期: 2022-03-14
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

Volatile Flavor Compositions and the Odorant Feature Analysis of Four Microalgae

GUO Guixiao^{1, 2
,},
SU Weiming^{1, 3},
YUE Yao^{1, 2},
LI Yanqun^{1, 2, 3
, ,},
HU Xueqiong^{1, 2}

1.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2.
Research Institute for Marine Drugs and Nutrition, Guangdong Ocean University, Zhanjiang 524088, China
3.
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China

摘要

摘要: 目的：钝顶螺旋藻、富油新绿藻、三角褐指藻和湛江等鞭金藻是常见的食（饲）用微藻，它们可能通过食物链传递作用影响食品或水产及畜禽肉类食品的风味。本研究通过分析这四种微藻的风味特性，为其相关食品风味研究提供基础数据。方法：应用固相微萃取-气相色谱-质谱联用技术结合电子鼻技术，检测微藻的挥发性化合物，进而分析微藻的风味特征。结果：上述四种微藻分别检出挥发性成分33种、35种、23种和29种。钝顶螺旋藻的主要呈味成分为己醇、1-辛烯-3-醇、(E,Z)-2,4-癸二烯醛，(E)-2-壬烯醛、己醛，赋予其青草、泥土和脂肪味；富油新绿藻的主要呈味成分为(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、辛醛、1-辛烯-3-醇、己醛和己醇，赋予其脂肪、泥土、鱼腥和青草味；三角褐指藻的主要呈味成分是庚醛、萘、辛醛、己醛和1-辛烯-3-醇，赋予其脂肪味；湛江等鞭金藻的主要呈味成分是(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇、己醇、己醛和(E,E)-2,4-庚二烯醛，赋予其脂肪、青草和鱼腥味。结论：四种微藻的主要呈味成分是己醛、己醇、1-辛烯-3-醇和7~10个碳原子的烯醛和二烯醛类，使这几种微藻主要呈现青草、泥土、鱼腥和脂肪等风味特征。
- 微藻 /
- 挥发性成分 /
- 特征不良风味
Abstract: Objective: Spirulina platensis, Neochloris oleoabundans, Phaeodactylum tricornutum and Isochrysis zhanjiangensis are common microalgae for food and feed. Their odors can affect the flavor of foods made from the aquaculture and farm animals through the food-chain transfer. This study aimed at analyzing the flavor characteristics of these four microalgae to provide fundamental data for the further researches of the relative foods. Methods: HS-SPME-GC-MS and electronic nose techniques were applied to identify the volatile compounds and the flavor profiles of the microalgae were analyzed thereafter. Results: In the four microalgae mentioned above, 33, 35, 23 and 29 volatile compounds were identified respectively. The results showed that hexanol, 1-octen-3-ol, (E,Z)-2,4-decadienal, (E)-2-nonenal and hexanal were the main compounds in S. platensis contributing to its grassy, earthy and fatty odor; (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, octanal, 1-octen-3-ol, hexanal and hexanol were the key volatile compounds in N. oleoabundans and gave it a flavor feature of fatty, earthy, fishy and grassy note; heptanal, naphthalene, octanal, hexanal and 1-octen-3-ol were the main volatile compounds in P. tricornutum contributing to its fatty odor; (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, hexanol, hexanal and (E,E)-2,4-heptadienal were the primary volatile substances in I. zhanjiangensis giving it fatty, grassy and fishy odor. Conclusion: Hexanal, hexanol, 1-octen-3-ol and olefin/diolefin aldehyde with 7~10 carbon atoms are the main odorous compounds in the four microalgae, contributing to their grassy, earthy, fishy and fatty odorous feature.
- microalgae /
- volatile compound /
- specific undesirable odor

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图 1 四种微藻电子鼻检测Loadings分析（a）和LDA分析（b）

Figure 1. Loadings analysis (a) and LDA analysis (b) of electronic nose detection of four microalgae

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图 2 四种微藻中挥发性化合物韦恩图（a）和动态热图（b）

Figure 2. Venn diagram (a) and dynamic heat map (b) of volatile compounds in four microalgae

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图 3 四种微藻OAV≥1的挥发性化合物动态热图

Figure 3. Dynamic heat map of volatile compounds of four microalgae with OAV≥1

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图 4 钝顶螺旋藻中OAV≥1的挥发性化合物

Figure 4. The volatile compounds in S. platensis with OAV≥1

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图 5 富油新绿藻中OAV≥1的挥发性化合物

Figure 5. The volatile compounds in N. oleoabundans with OAV≥1

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图 6 三角褐指藻中OAV≥1的挥发性化合物

Figure 6. The volatile compounds in P. tricornutum with OAV≥1

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图 7 湛江等鞭金藻中OAV≥1的挥发性化合物

Figure 7. The volatile compounds in I. zhanjiangensis with OAV≥1

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表 1 电子鼻的传感器阵列及其主要特性

Table 1. Sensor array of electronic nose and its main characteristics

序号	传感器名称	主要性能描述
1	W1C	对芳香型化合物敏感
2	W5S	对氮氧化合物敏感
3	W3C	对氨类和芳香型化合物敏感
4	W6S	对氢类敏感
5	W5C	对烷烃、芳香族化合物敏感
6	W1S	对甲基类敏感
7	W1W	对无机硫化物和萜烯类敏感
8	W2S	对醇类和部分芳香族化合物敏感
9	W2W	对芳香族化合物和有机硫化物敏感
10	W3S	对烷烃敏感

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表 2 四种微藻挥发性成分

Table 2. Volatile compounds identified in four microalgae

挥发性成分	阈值（μg/kg）	保留指数（RI）	气味描述^[22-29]	挥发性成分浓度（μg/kg）					OAV
挥发性成分	阈值（μg/kg）	保留指数（RI）	气味描述^[22-29]	钝顶螺旋藻	富油新绿藻	三角褐指藻	湛江等鞭金藻		钝顶螺旋藻	富油新绿藻	三角褐指藻	湛江等鞭金藻
醛类化合物
己醛	5	698	鱼腥味、青草味	24.29±3.61	220.24±82.62	15.63±3.79	72.35±26.04		5	44	3	14
（E）-2-庚烯醛	13	954	氧化油脂味、刺鼻味	2.75±2.56	163.53±69.63	−	−		<1	13	−	−
（E,E）-2,4-庚二烯醛	15.4	1009	脂肪味	−	150.72±70.20	−	108.82±37.27		−	10	−	7
（E）-2-辛烯醛	3	1056	脂肪味	4.12±0.93	39.97±22.57	−	16.16±4.03		1.37	13	−	5
β-环柠檬醛	5	1215	发霉味	4.51±2.78	52.61±15.62	−	−		<1	11	−	−
（E,Z）-2,4-癸二烯醛	0.04	1312	鱼腥味	1.15±0.68	6.36±1.31	−	9.14±1.26		15	159	−	229
（E,E）-2,4-癸二烯醛	0.077	1373	脂肪味、煎炸味		8.21±3.75	−	12.75±1.22		−	107	−	166
苯甲醛	350	957	苦杏仁味	20.12±7.83	−	14.28±10.92	1335.64±308.06		<1	−	<1	4
苯乙醛	6.3	1040		2.12±1.24	−	−	12.47±0.73		<1	−	−	2
（E）-2-壬烯醛	0.19	1157	脂肪味、青草味	1.09±0.35	−	−	−		6	−	−	−
辛醛	0.587	1002	脂肪味	−	58.44±44.41	6.28±2.07	−		−	100	11	−
癸醛	0.1	1202	蜡质味	−	4.52±3.95	4.69±0.60	−		−	2	2	−
月桂醛	10	1404		−	7.11±3.85	1.42±0.27	−		−	<1	<1	−
庚醛	2.8	899	脂肪味、木头味	−	−	83.48±6.10	−		−	−	30	−
2,4-二甲基苯甲醛		1208		−	−	155.40±92.83	−		−	−	−	−
2-丙基-2-庚醛		1179		−	−	−	10.16±0.86		−	−	−	−
酮类化合物
3-辛酮	21.4	984	蘑菇味	29.20±3.32	85.99±19.90	−	54.31±10.53		1	4	−	3
α-紫罗兰酮	10.6	1416	甜紫罗兰味	−	12.02±2.44	−	−		−	1	−	−
β-紫罗兰酮	8.4	1473	紫罗兰花香味	3.43±0.83	22.58±5.19	−	25.62±8.42		<1	3	−	3
4-[2,2,6-三甲基-7-氧杂二环[4.1.0]庚-1-基]-3-丁烯-2-酮		1475		1.72±0.64	−	−	−		−	−	−	−
6-甲基-5-庚烯-2-酮		983		−	−	5.23±0.88	−		−	−	<1	−
异氟尔酮	11000	1115	藏红花味	−	−	46.25±16.43	−		−	−	<1	−
香叶基丙酮		1440		−	−	2.07±1.22	−		−	−	−	−
醇类化合物
1-戊烯3-醇	358.1	629	果香味	−	1780.67±1146.86	−	−		−	5	−	−
（Z）-2-戊烯-1-醇	720	676	清新味、鲜草味	−	453.58±102.24	−	−		−	<1	−	−
叶醇	110	851	青草味	−	55.54±5.50	−	32.05±3.01		−	<1	−	<1
己醇	5.6	871	青草味	627.92±105.54	120.81±81.98	−	128.25±8.68		112	22	−	23
（E）-2-庚烯-1-醇	4172	967		10.11±2.83	−	−	−		<1	−	−	−
1-辛烯-3-醇	1	979	脂肪味、泥土味	77.11±6.40	79.10±29.90	2.79±0.91	64.45±5.64		77	79	3	64
（E）-2-辛烯-1-醇	20	1066	青草味	15.75±2.50	−	−	−		<1	−	−	−
辛醇	125.8	1070	脂肪味	12.15±7.30	−	14.00±3.25	18.15±11.48		<1	−	<1	<1
3-辛烯-2-醇		1106		3.63±1.95	18.39±6.07	−	−		−	−	−	−
十六烷醇		1679		12.15±3.76	−	−	−		−	−	−	−
戊醇	150.2	674	果香味	78.86±28.80	−	−	136.13±17.22		<1	−	−	<1
正庚醇	5.4	969	坚果味	18.42±3.82	−	20.62±11.88	−		3	−	4	−
2-乙基己醇	300	1028	泥土味	2.33±0.77	36.82±8.96	8.46±1.76	44.25±5.82		<1	<1	<1	<1
（Z）-3-壬烯-1-醇		1151		3.20±0.62	−	−	−		−	−	−	−
（E）-2-壬烯-1-醇		1165		1.31±0.38	−	−	−		<1	−	−	−
壬醇	280	1169	蜡质味	3.03±1.70	−	−	12.91±2.28		<1	−	−	<1
月桂醇	16	1479	脂肪味	0.71±0.09	−	−	−		<1	−	−	−
2-甲基-3-庚醇		964		−	43.54±5.66	12.25±2.81	18.69±4.18		−	<1	<1	<1
苯乙醇		1108		−	20.66±1.42	−	−		−	<1	−	−
1-壬烯-3-醇		1079	泥土味	−	−	9.31±2.51	−		−	−	−	−
3,5-二甲基苯甲醇		1251		−	−	5.17±1.67	−		−	−	−	−
2,5-二甲基-3-己醇		1032		−	−	−	31.51±4.84		−	−	−	<1
2,6-二甲基环己醇		1106		−	−	−	33.27±8.39		−	−	−	−
烃类化合物				−	−	−	−		−	−	−	−
十四烷		1396		1.53±0.57	−	−	−		−	−	−	−
十七烷		1700		814.27±448.20	32.35±8.74	−	−		−	−	−	−
十六烷		1597	鱼腥味	59.78±34.75	38.14±14.34	−	−		−	−	−	−
十五烷		1496		126.19±54.78	102.43±28.15	−	−		−	−	−	−
十二烷	10000	1197		−	−	2.33±1.21	−		−	−	<1	−
（Z,Z）-8,11-庚烷		1264		−	−	−	27.43±6.07		−	−	−	−
3-乙基-1,5-辛二烯		942		−	120.16±9.06	−	−		−	−	−	−
2-甲基-2-壬烯		1032		3.84±1.56	52.24±7.72	−	−		−	−	−	−
1-溴-5-十七碳烯		1669		5.83±1.80	−	−	−		−	−	−	−
3,5,5-三甲基-1-己烯		972		−	−	−	132.82±13.87		−	−	−	−
3-乙烯基-环己烯		1069		−	−	−	27.12±8.95		−	−	−	−
酯类化合物				−	−	−	−		−	−	−	−
邻苯二甲酸二乙酯		1580		2.72±1.40	29.31±27.85	−	28.34±26.82		−	−	−	−
2-甲基丁基乙酸酯		875		−	103.40±22.40	−	−		−	−	−	−
茉莉酯		1065		−	15.79±14.73	−	−	−	−	−	−
苯甲酸丙酯		1265		−	13.37±8.37	−	−		−	−	−	−
2,2,4-三甲基-1,3-戊二醇二异丁酸酯		1583		−	19.76±7.24	−	−		−	−	−	−
2-苯基-癸-2-丁酸酯		1168		−	−	1.46±0.26	−		−	−	−	−
4-辛基戊酸酯		1338		−	−	−	26.36±1.62		−	−	−	−
肉豆蔻酸乙酯		1794		−	−	−	15.61±14.66		−	−	−	−
其他化合物				−	−	−	−		−	−	−	−
甲氧基苯基胯		901		27.51±8.31	78.87±51.57	−	197.83±44.70		−	−	−	−
2,4-二叔丁基苯酚	500	1500		−	7.45±2.40	6.56±1.48	11.53±3.00		−	<1	<1	<1
1,3-二叔丁基苯		1245		−	21.07±2.08	−	49.43±11.97		−	−	−	−
5-甲基茚满		1134		−	−	6.70±1.36	−		−	−	−	−
1,2,4,5-四甲苯		1111		−	−	4.54±0.61	−		−	−	−	−
萘	6	1178	樟脑味	−	−	89.52±13.54	−		−	−	15	−
注：阈值：化合物在水中的嗅觉阈值；保留指数（RI）：化合物在Rtx-5MS色谱柱上的保留指数；“−”表示该化合物未检出。

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