摘要
采用新型材料固相萃取整体捕集剂,提取中华绒螯蟹的挥发性成分。利用气相色谱-质谱联用仪对雄性中华绒螯蟹生、熟2个部位(肝胰腺和性腺)中的挥发性成分进行分离鉴定,共得到8类90种挥发性物质。对这些物质进行显著性差异比较发现,除芳香族外,其他7类挥发性物质在生、熟肝胰腺和性腺中均表现显著性差异,且生样变成熟样的过程中,有大量的醛类、呋喃类、含氮类、含硫类化合物产生,推断这些物质是在加热过程中由风味前体物质反应分解生成。此后,通过相对气味活性值法,在这4种样品中筛选出15种主要挥发性物质和9种主体呈香化合物。通过比较,其中癸醛、三甲胺、壬醛、辛醛被认为在生、熟肝胰腺和性腺呈香过程中都起到关键作用。
The purpose of this work was to compare the characteristic volatile compounds in two edible parts(hepatopancreas and gonads) of raw and cooked male Chinese mitten crab(Eriocheir sinensis) from Yangche ng Lake. The volatile compounds were extracted with a novel adsorbant(MonoTrap) by solid-phase extraction and analyzed by gas chromatography-mass spectrometry(GC-MS). Totally 90 volatile compounds were identified by GC-MS and compared for significant differences. Except aromatic compounds, all seven other chemical groups of the volatile compounds presented signifi cant differences between the hepatopancreas and gonads, as well as between raw and cooked samples of either one. A large number of aldehydes, furans and N-/S-containing compounds were produced during cooking. Among the 90 volatile compounds, 15 compounds were selected as the major volatile compounds with ROAV values of greater than 0.1, and 9 compounds were selected as the prominent aroma-active compounds with ROAV values of greater than 1. In addition, decanal, trimethylamine, nonanal and octanal made a signifi cant contribution to the overall flAvor of raw/cooked hepatopancreas and gonads of Chinese mitten crab.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第18期128-135,共8页
Food Science
基金
上海市中华绒螯蟹产业技术体系建设项目(D-8003-10-0208)
上海市教委食品质量与安全重点学科建设项目(J50704)
