摘要
基于感官品评与仪器分析相结合,优化并采用同时蒸馏萃取/气相色谱-质谱联用(SDE/GC-MS)方法对南美白对虾挥发性香气成分进行了分析,对特征性香气组分进行鉴定,并对其挥发性香气成分指纹图谱进行了初步探讨。GC-MS分析结果表明,同时蒸馏萃取法可以较好地提取南美白对虾的挥发性香气成分,优化后的SDE提取方法为:南美白对虾100 g,料液比1:3,有机溶剂为乙醚30 mL和二氯甲烷30 mL混合,蒸馏时间3 h;GC-MS检测的挥发性香气成分中,含有烃类、醇类、酮类、脂类、萘类类等;烃类含量65%以上,其中二十烷大于15%,烃类化合物赋予对虾清甜气味,但阈值较高;1-戊烯-3-醇、(顺,反)3,5-辛二烯-2-酮和(反,反)3,3-辛二烯-2-酮以及酯类化合物都具有较低的阈值,赋予对虾良好风味,是南美白对虾中重要的特征性香气成分。
Combined with sensory evaluation and insla＇umental analysis, the volatile compounds of P vannamei were determined by SDE/GC-MS. The characteristic aromas were identified and the fingerprint of volatile compounds was investigated. GC-MS results showed that the SDE could effectively extract the volatile aroma components of P vannamei, and the extract condition was optimized： P. vannamei weight 100 g, solid-liquid ratio 1/3, mixture of ether 30 mL and dichloromethane 30 mL, and distillation time 3h. The volatile components determined by GC-MS indicated that hydrocarbons accounted for more than 65%, of which eicosane was over 15%, hydrocarbon compounds endowed P vannamei with sweet smell, but theft threshold value was higher. While 3-methyl-l-penten-3-ol, （E,Z）3,5-octadien-2-one, （E,E）3,5-octadien-2-one and some ester compounds had lower thresholds, which were important and specific flavor ofP. vannamei.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第1期206-210,共5页
Modern Food Science and Technology
基金
现代农业产业技术体系建设专项资金资助项目(GARS-47)
国家级大学生创业实践项目资助(1056612092)
