Spirulina Major Flavor Compounds And Deodorization Technology

In this study, TCT-GC-MS thermal desorption the volatile components of Spirulina were analyzed, identified 49 species of compounds, related to alcohol compounds, alkane compounds, ketone compounds, furan compounds, aldehydes, aromatic compounds, olefin compounds, nitrogen compounds and pyrazine compounds. The major flavor compounds are trimethylamine,2-methyl tetrahydro furan, 3,5,5-trimethyl-2-cyclohexen-l-one, toluene,1,3-dichlorobenzene and 1-octen-3-ol. In the storage process, the spirulina flavor compounds can be controlled at a certain extent by adding oxygen absorber and storaging protected from light.First attempt to use ozone oxidation treatment of spirulina. The optimal parameters for ozone oxidation treatment of spirulina are that spirulina solution material-solution ratio of 1:25,50℃, leads to ozone for 10min.Use of microencapsulation technology embedded spirulina to deodorization effect, determined the appropriate emulsification microencapsulation Spirulina conditions and spray drying conditions, that is, gum arabic, maltodextrin andβ-cyclodextrin 1:1:1 mixture as wall material, wall material spirulina powder by mixing ratio of 10:1, total solids concentration of 15%, emulsifying temperature 30℃, emulsifying 3 min, under the conditions of processing speed 16000r/min emulsification. Emulsion in the feed temperature is 30℃, inlet temperature of 200℃, the air temperature of 90℃under the conditions obtained by spray drying microencapsulation of Spirulina products. Products are grass green, almost no smell, small uniform particles, low moisture content, use of preservation, can add food or as ingredients to other food.