The volatile components in Dunaliella Salina were determined by headspace solid phase microextraction(SPME) and gas chromatography-mass spectrum(GC-MS).The result showed that 47 volatile compounds in Dunaliela Salina were isolated and identified.Alcohols,ketones,aldehydes and carboxylic acid were the primary contents,representing 93.69％ of the total volatile compounds as described.However,the fragrance components were mainly composed of the productions of3-carotene metabolism or degradation,such as β-cyclocitral,β-ionone,α-ionone and 3,5,5-Trimethyl-3-cyclohexene-1-one etc.Furthermore,the fishy odor compounds primarily included 2-camphanol,trans-bicyclol [4.4.0] decan-1-ol-3-one,4-[2,2,6 -trimethyl-7-oxa-bicyclo [4.1.0] hept-1-yl]-3-butene-2-one,isophorone etc.The pungent odor compounds primarily included furan-3-carboxylcacid-5-tert-butyl-2-p-tert-butyl-phenoxy methyl,5-isopropyl-2-methyl phenol as well as 2,6-diethyl-pyrazine etc.Overall,the fragrance,fishy and pungent odor were the main flavor in Dunaliella Salina.%采用顶空固相微萃取和气相色谱-质谱联用技术,对杜氏盐藻的挥发性成分进行检测结果表明,在检出的47种化合物中醇类、酮类、醛类、羧酸类总合量高达93.69％.其中对杜氏盐藻香味有主要贡献的是β-胡萝卜素的代谢或降解产物,如β-环柠檬醛、β-紫罗兰酮、α-紫罗兰酮、3,5,5-三甲基-3-环己烯-1-酮等.对杜氏盐藻腥味有主要贡献的是2-茨醇、反式-二环[4.4.0]癸烷-1-醇-3-酮、4-[2,2,6-三甲基-7-氧杂二环[4.1.0]庚-1-基]-3-丁烯-2-酮、异佛尔酮等.对杜氏盐藻刺激性气味有主要贡献的是2-对叔丁苯氧甲基-5-叔丁基-3-呋喃甲酸、5-异丙基-2-甲基苯酚及2,6-二乙基-吡嗪等.以上结果表明香味、腥味和刺激味是杜氏盐藻的主要挥发性气味.
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