Research On Two Kinds Of Seaweed Drinks And Aroma Compounds Analysis Method

Seaweed is the original producer of the organic matters and the natural enrichmentof the inorganic in the ocean, and is closed to human’s daily life and economicdevelopment. The seaweed used most is the brown algae, red algae and green algae.The algae processing industry in our country has made great achievement, but is stillnot adapt to the high-speed development of people’s life level. In recent years, algaeprocessing technology can’t keep up with the growth of algae production speed andthe request of raw material change, and can’t timely supply market, which seriouslyrestricts the development of aquaculture algae.This experiment opened the way of seaweed deep processing which is mainly abouttwo kinds of seaweed drinks, including agar dietary fiber beverage and kelpfermentation wine. This research not only improved the added value of seaweed, butalso opened up new ways for seaweed in the use of resources.1、Single factor experiment and orthogonal experiment are done to determine thebest acidolysis conditions: addition of citric acid is0.04%（W/V）,water bath time is6h and addition of agar is0.95%. In this condition we get agar dissolved amount8.097mg/100mL. Besides, filtering technology of the juice is studied. The formula ofthe beverage is as follows: juice4%, white sugar1.5%. The product is bright colour,taste good and nutritious.2、In this experiment, kelp as raw material is used to study the factors affecting theleach rate of iodine, mannitol and polysaccharides of leach temperature, time, pH andsolid-liquid. Single factor experiment and orthogonal experiment are done todetermine the best leach conditions which are leach temperature80℃, leach time9h,pH2.0, solid-liquid1:30and in this condition we get iodine0.347g/100g, mannitol29.104g/100g, polysaccharides3.502g/100g. This experiment provides the reliabledata for the kelp deep processing. 3、This issue has done a detailed study on impact factors which are important forfermentation process of kelp wine added carbon source and nitrogen source. Thefactors considered in this issue are the amount of yeast, original soluble solids content,amount of sulfur dioxide and fermentation temperature. The optimal fermentationconditions are identified. The amount of yeast is2g/L, original soluble solids contentis15%, amount of sulfur dioxide is50mg/l and fermentation temperature is24℃. Inthis condition, fermentation period is nine days, terminate SSC is5.2g/100g, alcoholis9.3Vol, total sugar content is0.14g/100g, the reducing sugar content in0.073g/100g, total acid is3.515g/100g.Clarify conditions are studied with chitosan as the clarify agent, and the bestconditions for the clarification are: adding0.4g/L chitosan, clarify time-5h. In theseconditions, we get the light transmittance from75.4to82in640nm.4、This study is carried out to determine the optimum condition for the analysis ofkelp fermentation wine aroma compounds using headspace solid phasemicro-extraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS).Severial factors influencing the equilibrium of the aroma compounds between thesample and the SPME fiber are taken into account, including the extraction time, theextraction temperature and the presence of salt. In this study, extraction temperatureconsidered are30,40,50and60℃; extraction times are10,20,30and40min; andthe addition of salt is0.2g/mL. Through this study we determine the optimumconditions which are50℃extraction temperature,30min extraction time adding0.2g/mL salt, and in this condition, a good reproducibility is obtained with relativestandard deviation (RSD) of3.43%.