海藻脱腥技术研究进展.docVIP

海藻脱腥技术研究进展 张贤艳 段文杨 邹佳欣 李继丹 杨海龙 温州大学生命与环境科学学院 摘要： 海藻营养丰富，味道鲜美，富含多糖、多酚等活性成分，具有抗凝血、抗病毒、 降血脂、降血糖、抗氧化、抗疲劳及提高机体免疫等作用，但由于海藻中含有种 类繁多的挥发性化合物质，包括绘类、酚类、醛类、烷基苯、祜类、醇类、酮类、 酸类、酯类以及含氮、卤素元素的有机化合物等，多种挥发性成分相互混杂、共 同作用产生了强烈的腥味，严重影响了消费者的接受程度和海藻产业的发展。本 文针对国内外近年来对海藻腥味物质与形成机制，以及吸附、微胶囊、微牛物发 酵等脱腥技术进行了概述，并对今后有关海藻脱腥的研究工作提岀了展望。 关键词： 海藻;脱腥;掩盖法;吸附法;发酵法; 作者简介：杨海龙，教授，主要研究方向为发酵技术研究。 E-mailwzu. edu. cno 作者简介：张贤艳，主要研究方向为食品生物技术研究。 E-mail:874127819@qq. com 基金：温州市海洋与渔业局项目(KH1612108) Research progress on the deodorization technology of seaweed ZHANG Xian-Yan DUAN Wen-Yang ZOU Jia-Xin LI Ji—Dan YANG Hai—Long College of Life and Environmental Science, Wenzhou University; Abstract： Seaweed is rich in nutrient and tastes deliciously. Due to the presence of high amounts of active ingredients such as polysaccharide and polyphenol, seaweed has anticoagulanl, anti-virus, hypolipi demic, hypoglycemic, antioxidation and anti-fatigue activities, as well as improving the immunity of the body. However, seaweed contains a wide variety of volatile compounds including hydrocarbon, phenols, aldehydes, alkyl benzene, terpenoids, alcohols, acids, esters, ketones, and other organic compounds containing ni trogen and halogen elements. The various volatile compo nents are in termixed and the joint acti on produces a strong smell, which significantly affects the consumer acceptance and limits the development of seaweed industry. This paper summarized the domestic and overseas research progress on the odor compounds and their formation mechanism, as wel1 as deodorization technology including adsorption, microcapsule, microbial fermentation, and also introduced the future research work on seaweed deodorization. Keyword： seaweed; deodorization; masking; adsorption; fermentation; 1引言 我国海域辽阔，海洋藻类的生长环境多样，海藻种类丰富多样，已记录有800 种左右，其中100多种具有经济利用价值，主要是红藻、褐藻和绿藻等大型海藻 种类［1］。海带(Laminaria japonica)、紫菜(Porphyra haitanensis)、条 斑紫菜(P. yezoensis)、羊栖菜(Sargassum fusiforme)、龙须菜 (Gracilariopsis lcmanciformis)、裙带菜 (Undaria pinnatifida)、螺旋藻 (Spiru