黑壳病马氏珠母贝贝肉微量元素及挥发性成分分析

Analysis of volatile components and trace elements in flesh of Pinctada martensii with black shell disease

采用湿法消解和索氏提取法+水蒸气蒸馏法分别处理黑壳病马氏珠母贝(Pinctada martensii)贝肉样品。利用电感耦合等离子体质谱法(ICP-AES)检测样品中12种主要微量元素的质量分数,气质联用色谱法(GC-MS)检测其挥发性成分。结果表明,与健康贝贝肉相比,黑壳病贝贝肉中微量元素除锌(Zn)和硒(Se)的质量分数有明显变化(下降率分别为8.54%和10.98%)外,其他元素没有明显差异;病贝中含有的挥发性物质(16种)较健康贝的少(20种),并含有金属元素、大量的苯环等。

The flesh of Pinctada martensii with black shell disease was processed by adopting methods such as wet digestion and Soxhlet extraction ＋ steam distillation. The main 12 trace elements of the samples were determined by ICP-AES and the volatile components were identified by GC-MS. Compared with healthy shellfish, there was no significant difference in the content of trace elements except for Zn and Se （ decrease rates were 8. 54% and 10. 98% respectively） in the sick P. martensii. The sick shellfish contained not only some metal elements and a large quantity of benzene ring, but also 16 kinds of volatile components while healthy shellfish had 20.