摘要
研究分析渤海产地牡蛎肌肉中的呈味物质。采用涂有聚二甲基硅氧烷-二乙烯苯(PDMS-DVB)涂层的固相微萃取头萃取挥发性化合物,并通过气相色谱质谱联用来分析鉴定牡蛎肌肉中的气味成分。固相微萃取技术有效提取了牡蛎肌肉中的呈味物质,经过NIST质谱数据库和文献对照,共确定24种物质,多是一些酸类、醛类、醇类、酮类等化合物,其中1-庚烯-3-醇、3-辛酮、十二(碳)烯醛、叶绿醇、肉豆蔻酸、邻苯二甲酸二丁酯等化合物含量比较丰富。牡蛎肌肉中的酸类、醛类、醇类、酮类等化合物协同作用构成了其独有的风味。
To investigate the flavor substances in oyster. A method for the determination of odors from oyster using direct solid phase microextration and gas chromatography-mass spectrometry （GC/MS） was used. The SPME fiber was coated with polydimediloxane-divinybenzene（PDMS-DVB）. SPME was effective to analyze the flavor substances in oyster. 24 volatile compounds were identified from 40 compounds by comparing their mass spectra with those contained in the NIST mass spectral database, among these compounds most of them were carbonyl and alcohols. Such as 1-Hepten-3-ol, 3-Octanone, Etradecanoic acid, Dibutyl Phthalate etc. Acids, aldehyde, alcohols and ketone play important roles in the construction of flavor of oyster.
出处
《食品科技》
CAS
北大核心
2006年第11期209-211,共3页
Food Science and Technology
基金
河北省科技攻关项目(05220512)
关键词
固相微萃取
牡蛎
风味物质
solid phase microextraction
oyster
flavor substances
