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《Marine Sciences》 2011-05
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Characteristic volatile matters in Porphyra (Bangiales)

HU Chuan-ming1,2,XU Ji-lin3,ZHU Jian-yi4,YAN Xiao-jun3,LUO Qi-jun3,YANG Jia-xin1,XU Pu3(1.School of Life Science,Nanjing Normal University,Nanjing 210097,China;2.Institute of Oceanology & Marine Fisheries,Nantong 226007,China;3.Key Laboratory of Marine Biotechnology,Ningbo University,Ningbo,315211,China;4.Biology and Food Engineering Department,Changshu Institute of Technology,Changshu,215500,China)  
Head space solid microextraction and GC-MS were employed to investigate the profiles of volatile com-pounds from Porphyra haitanensis,Porphyra yezoensis and a green mutant of P.yezoensis.Sixty-six volatile compounds were identified in the three Porphyra in which Porphyra haitanensis contains 36 components,Porphyra yezoensis contains 44 components and the green mutant 45 components.Among the 66 volatile compounds,21 were identified in all three Porphyra with high relative amounts of 8-heptadecene and pentadecane,which might be reponsible for the flavor of P.yezoensis.Volatile compounds of short chain aldehyde,alcohol and ketone forms the characteristic flavor of P.yezoensis.The volatile components are similar between the wild-type and the green mu-tant of P.yezoensis,except that aldehydes and ketones were of greater abundance in P.yezoensis than in P.haita-nensis.
【Fund】: 江苏省高技术研究项目(BG2006333);; “十一五”国家863计划项目(2006AA10A413);“十一五”国家支撑项目(2006BAD09A08-05)
【CateGory Index】: TS254.58
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