摘要
研究中华绒螯蟹在蒸制过程中脂质及其脂肪酸组成变化与挥发性化合物形成之间的关系。采用顶空固相微萃取结合气相色谱-质谱联用法测定挥发性化合物。使用固相萃取法分离总脂,并对极性脂和中性脂中的脂肪酸进行气相色谱分析。结果显示:去除总脂对于中华绒螯蟹挥发性物质气味轮廓有显著影响,特别是醛类物质(己醛、庚醛、(E)-2-辛烯醛、(E,Z)-2,6-壬二烯醛、(Z)-2-癸烯醛、十一醛、十五醛)和酮类物质(2-壬酮)。在蒸制过程中,中性脂含量上升极性脂含量下降,而总脂含量变化不显著。进一步分析表明极性脂在蒸制过程中的饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量有所降低。并且极性脂中减少的不饱和脂肪酸,特别是C_(18:1n-9c)、C_(20:1n-9)、C_(20:4n-6)和C_(22:6n-3)与总脂中的脂肪酸有相同变化趋势。研究表明,这些极性脂中的脂肪酸可能是在蒸制过程中,通过热氧化降解形成的醛类和酮类的风味前体物质。
The relationship between the formation of volatile compounds and changes in the fatty acid composition of female Chinese mitten crab (Eriocheir sinensis) during cooking was investigated. The volatile compounds were detected by head-space solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). The total lipids (TLs) were separated by solid phase extraction for GC analysis of the fatty acid composition of polar (PLs) and neutral (NLs) lipids. Removalof total lipids had a marked effect on the profile of volatile compounds, especially aldehydes (hexanal, heptanal, (E)-2-octenal,(E,Z)-2,6-nonadienal, (Z)-2-decenal, undecanal, and pentadecanal) and ketone (2-nonanone). An increase in the NLs and a decreasein the PLs were observed during cooking, while the TLs did not change significantly. Further analysis showed reduced contentsof saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the PLs duringcooking. Furthermore, unsaturated fatty acids of the PLs, especially C18:1n-9c, C20:1n-9, C20:4n-6 and C22:6n-3, showed the same decreasing trend as those of the TLs. The findings demonstrated that the fatty acids in the PLs might be the flavor precursors of the aldehydes and ketone derived from lipid thermo-oxidation and degradation during cooking.
作者
倪逸群
吴娜
王锡昌
NI Yiqun;WU Na;WANG Xichang(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第2期127-132,共6页
Food Science
基金
国家自然科学基金面上项目(31471608)
关键词
中华绒螯蟹
挥发性化合物
脂质提取
固相萃取
脂肪酸
Eriocheir sinensis
volatile compounds
lipid fractionation
solid-phase extraction (SPE)
fatty acid
