食品科学

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生、熟中华绒螯蟹肝胰腺和性腺中的挥发性成分比较

高先楚,顾赛麒,陶宁萍,王锡昌*,庄 静,吴 娜,李太行   

  1. 上海海洋大学食品学院,上海 210306
  • 出版日期:2014-09-25 发布日期:2014-09-17
  • 通讯作者: 王锡昌
  • 基金资助:

    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)

Comparison of Volatile Flavor Components in Hepatopancreas and Gonads of Raw and Cooked Chinese Mitten Crab

GAO Xian-chu, GU Sai-qi, TAO Ning-ping, WANG Xi-chang*, ZHUANG Jing, WU Na, LI Tai-hang   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2014-09-25 Published:2014-09-17
  • Contact: WANG Xi-chang

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。

关键词: 中华绒螯蟹, 固相萃取整体捕集剂, 显著性差异分析, 相对气味活性值

Abstract:

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 Yangcheng 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 significant 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 significant contribution to the overall flavor of raw/cooked hepatopancreas and
gonads of Chinese mitten crab.

Key words: Eriocheir sinensis, monotrap, statistical significance analysis, relative odoractive value (ROAV)

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