Le Pape Marie-Annick, Grua-Priol Joëlle, Prost Carole, Demaimay Michel
Ecole Nationale d'Ingénieurs des Techniques et Industries Agro-Alimentaires, Laboratoire de Biochimie Alimentaire, Rue de la Géraudière, B.P. 82225, 44322 Nantes Cedex 03, France.
J Agric Food Chem. 2004 Feb 11;52(3):550-6. doi: 10.1021/jf030478x.
A new extraction method was applied to the volatile compounds of Palmaria palmata. Dynamic headspace was optimized according to an experimental design, and descriptive sensory analysis and intensity and similarity tests were performed for each extract to assess their respective representativeness. Results showed that extract obtained with crushed algae after a 30 min purge was the most representative. GC-MS analysis was then performed on this extract to identify the volatile components. Seven halogenated compounds, seven aldehydes, two ketones, three alcohols, and four miscellaneous compounds were identified. Among them, halogenated compounds were the most characteristic of red algae, and more particularly, iodoethane and iodopentane, which had yet been found in other seaweeds.
一种新的提取方法应用于掌状红皮藻的挥发性化合物。根据实验设计对动态顶空进行了优化，并对每种提取物进行了描述性感官分析以及强度和相似度测试，以评估它们各自的代表性。结果表明，经30分钟吹扫后用碾碎的藻类获得的提取物最具代表性。然后对该提取物进行气相色谱 - 质谱分析以鉴定挥发性成分。鉴定出七种卤代化合物、七种醛、两种酮、三种醇和四种其他化合物。其中，卤代化合物是红藻最具特征性的，更特别的是碘乙烷和碘戊烷，它们尚未在其他海藻中发现。
