基围虾及其干制品的香气初探

Study of Volatile Compounds in Fresh and Dry Shrimp Metapenaeus ensis

本文通过顶空萃取法,采用GC-MS分析了基围虾和其干制品的挥发性组分,两样品共检测到58种挥发性组分。其中,基围虾干挥发性组分丰富,共检测到53种挥发性成分,鲜虾仅检测到14种挥发性成分,并用归一法进行相对定量。实验证明,热风干燥有利于虾香味的形成,干燥后样品O、S和N杂环化合物显著增加,是虾干主要的香味物质。

In this paper headspace extraction （HS） was used to extract the volatile compounds from Metapenaeus ensis. A and 58 kinds of volatile flavor compounds were purified and identified successfully by GC-MS. The dried shrimp was rich in volatile flavor compounds, in which 53 kinds of volatile flavor compounds were found, while there were only 14 kinds of volatile flavor compounds being found in raw shrimp. The results indicated that hot-air-drying was useful in the formation of major flavor composing of shrimp .And the compounds bearing O, S and N, were increased sharply by hot-air-drying, which was found to be the major volatile flavor compounds.