Chung Hau Yin, Ma Wing Chi Joyce, Ang Put O, Kim Joo-Shin, Chen Feng
Department of Biology, Environmental Science Programme, Food and Nutritional Sciences Programme, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China.
J Agric Food Chem. 2003 Apr 23;51(9):2619-24. doi: 10.1021/jf026082n.
Distributions and seasonal variations of the key seafood flavor compounds including 2-bromophenol, 4-bromophenol, 2,4-dibromophenol, 2,6-dibromophenol, and 2,4,6-tribromophenol in three species of brown algae (Padina arborescens, Sargassum siliquastrum, and Lobophora variegata) found in Hong Kong waters were investigated. Bromophenols were extracted by simultaneous steam distillation and solvent extraction apparatus and analyzed by gas chromatography-mass spectrometry. On a dried weight basis, the total bromophenol content (TBC) determined varied widely with seasons (from 40.9 to 7030 ng/g). The TBCs detected were higher in winter and lower in summer. Except for 2-bromophenol, the rest of the bromophenols were detected in all of the algal samples. The TBC of L. variegata was generally the highest among all of the algae collected. Relatively high concentrations of bromophenols in algae supported the fact that marine algae were major producers of bromophenols in the marine environment.
对在香港水域发现的三种褐藻（树状团扇藻、鹿角菜和杂色环带藻）中包括2-溴苯酚、4-溴苯酚、2,4-二溴苯酚、2,6-二溴苯酚和2,4,6-三溴苯酚在内的关键海鲜风味化合物的分布和季节变化进行了研究。溴酚通过同时蒸馏萃取装置进行提取，并采用气相色谱-质谱联用仪进行分析。以干重计，所测定的总溴酚含量（TBC）随季节变化差异很大（从40.9至7030 ng/g）。检测到的TBC在冬季较高，夏季较低。除2-溴苯酚外，其余溴酚在所有藻类样品中均有检出。在所有采集的藻类中，杂色环带藻的TBC通常最高。藻类中相对较高浓度的溴酚支持了海藻是海洋环境中溴酚主要生产者这一事实。
