食品科学 ›› 2017, Vol. 38 ›› Issue (2): 127-132.doi: 10.7506/spkx1002-6630-201702021

• 成分分析 • 上一篇    下一篇

雌性中华绒螯蟹蒸制过程中肝胰腺脂质与挥发性风味物质形成的关联性分析

倪逸群,吴 娜,王锡昌   

  1. 上海海洋大学食品学院,上海 201306
  • 出版日期:2017-01-25 发布日期:2017-01-16
  • 基金资助:
    国家自然科学基金面上项目(31471608)

Correlation between the Formation of Volatile Compounds and Lipids in Hepatopancreas of Female Chinese Mitten Crab during Cooking

NI Yiqun, WU Na, WANG Xichang   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2017-01-25 Published:2017-01-16

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C18:1n-9c、C20:1n-9、C20:4n-6和C22:6n-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。

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

Abstract: 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. Removal of 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 decrease in the PLs were observed during cooking, while the TLs did not change significantly. Further analysis showed reduced contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the PLs during cooking. 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.

Key words: Eriocheir sinensis, volatile compounds, lipid fractionation, solid-phase extraction (SPE), fatty acid

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