Analysis of Fatty Acids and Volatile Organic Compounds of Pyropia haitanensis under Heat Shock at Different Temperatures

doi:10.7506/spkx1002-6630-201710032

Abstract

Abstract: To understand the changes in the fatty acid profile of Pyropia haitanensis under heat shock stress, the fatty acids (FAs) and volatile organic compounds (VOCs) of P. haitanensis under heat shock stress at different temperatures were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that after subjecting P. haitanensis to heat shock at 20 (control), 25, 28 and 35 ℃, a total of 13 total fatty acids (TFAs), 14 free fatty acids (FFAs) and 32 VOCs were identified. The contents of saturated fatty acids (SFAs) and VOCs were increased with increasing heat shock temperature up to 28 ℃, whereas the contents of unsaturated fatty acids (UFAs) and FFAs were decreased. As the heat shock temperature further rose to 35 ℃, the contents of TFAs, FFAs and VOCs were decreased. This study may be helpful to understand the mechanism of heat resistance of P. haitanensis and its cultivation.

Key words: Pyropia haitanensis, heat shock, fatty acid, volatile organic compounds, gas chromatography-mass spectrometry

CLC Number:

TS252.53

SONG Yue, ZHUO Xin, CHEN Juanjuan , LUO Qijun, YANG Rui, CHEN Haimin, YAN Xiaojun. Analysis of Fatty Acids and Volatile Organic Compounds of Pyropia haitanensis under Heat Shock at Different Temperatures[J]. FOOD SCIENCE, 2017, 38(10): 191-198.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	WANG Yong, SONG Ge, PANG Shaojie, QI Wentao. Effects of Three Kinds of Coarse Cereals on Gut Microbiota of Rats Explored by Illumina NovaSeq Sequencing Technology [J]. FOOD SCIENCE, 2021, 42(9): 100-106.
[3]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[4]	WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo. Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt [J]. FOOD SCIENCE, 2021, 42(8): 172-178.
[5]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[6]	ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan. Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics [J]. FOOD SCIENCE, 2021, 42(8): 206-213.
[7]	WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng. Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation [J]. FOOD SCIENCE, 2021, 42(8): 74-80.
[8]	WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin. Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice [J]. FOOD SCIENCE, 2021, 42(7): 176-184.
[9]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[10]	PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.
[11]	PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong. Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography [J]. FOOD SCIENCE, 2021, 42(6): 200-205.
[12]	ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang. Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(6): 206-214.
[13]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[14]	CHEN Hualei, HUANG Kexing, ZHENG Min, YANG Zhaoxia. Analysis of Flavor Differences among Three Brands of Lager Beer Based on Untargeted Flavoromics [J]. FOOD SCIENCE, 2021, 42(6): 223-228.
[15]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.

Analysis of Fatty Acids and Volatile Organic Compounds of Pyropia haitanensis under Heat Shock at Different Temperatures

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments