The Analysis of Volatiles from Laminaria japonica and Porphyra by HS-SPME-GC-MS

In order to To analyze the effect of different heating temperature on volatiles and bitterness of Laminaria and Porphyra. The change of volatiles and bitterness were assayed by head space solid-phase micro extraction combined with gas chromatography mass spectrometry( HS-SPME-GC-MS). The results showed distinct differences between Laminaria and Porphyra treated with different heating temperatures( unheating,95℃,150℃). In addtion,the bitter substances in production process,kinds and relative contents are different. Bitter substance( 5- methyl- 2- furfural) was produced at 150℃ in Laminaria,while methyl-pyrazine was produced in Porphyra at whole treating temperatures,and with rising temperature relative content of methyl-pyrazine was improved. Ou the conclusions that the volatile compounds and bitterness of different seaweeds are different.