克氏原螯虾虾头酶解物挥发性风味成分分析

Analysis of the volatile components in crayfish head hydrolysate products

采用同时蒸馏萃取(SDE)和固相微萃取(SPME)两种方法提取克氏原螯虾虾头酶解物挥发性成分,通过气相色谱-质谱联用仪对挥发性成分进行分离鉴定,共得到了10类85种化合物,其中酮类最多达15种,其次是烃类和醛类各14种,醇类13种,另外酸类、酯类、酚类、含硫类、含氮类和含氧杂环类分别是6、7、2、3、5、5种。结果表明,克氏原螯虾虾头酶解物所特有的香气并非由一种或一类化合物单独形成。通过比较SDE和SPME法两种提取挥发性成分的方法可知,SPME法主要检出香气组分中的易挥发性化合物,它们代表了风味物质的"香气";SDE法则体现了"香味",它检测所得的化合物平均分布于整个检测区域。只有将两种方法结合起来,才能对产品的挥发性物质进行全面评价,为更好地开发和利用克氏原螯虾的废弃物提供了依据。

The volatile components in crayfish head hydrolysate were extracted by using two methods：SDE and SPME.And the components were isolated and identified by GC-MS.The 85 differ compounds were obtained, including 15 ketones,14 hydrocarbons and 14 aldehyde, 13 alcohols,6 acids,7 esters,2 phenol,3 sulphursand,5 nitrogens and 5 oxygen-containing heterocyclic.The peculiar fragrance in crayfish head hydrolysate did not consist by one or one kind of chemical compound, but delicated balance among various kinds of chemical compounds. Comparing SPME with SDE method,the volatile aroma compounds which represented the ＂odor＂ of flavor were monitored by the former and the latter embodied the ＂taste＂ of flavor.The compounds identified by the latter were distributed averagely over all the monitoring area. Only combining with two kind of methods, a comprehensive appraisal on the volatility material of the products could be obtained, and it would provide the basis for better development and utilization of crayfish waste.