摘要
目的:研究青蟹与湖蟹挥发性风味成分的差异,为开发具有螃蟹风味的香精提供基础试验数据。方法:采用顶空固相微萃取-气相色谱-质谱联用技术分别对青蟹和湖蟹肉挥发性成分进行分析。结果:在青蟹和湖蟹中分别鉴定出37种和30种挥发性成分。两种蟹共有的组分主要是:戊醇、1-辛烯-3-醇、戊醛、己醛、庚醛、壬醛、6-甲基-5-庚烯-2-酮、2-乙酰基噻唑和三甲胺。在青蟹中检测出3-甲基丁醛、辛醛、癸醛、乙酸丁酯和二甲硫醚等湖蟹中未检出的挥发性成分。结果:本研究结果对开发具有螃蟹风味的香精具有指导作用。
Objective:To compare the difference of flavor materials in the Samoan crab and Chinese mitten crab and provide some scientific basis for crab flavorant.Methods:The volatile compounds of Samoan crab and Chinese mitten crab meat were analyzed by gas chromatography-mass spectrometry with solid phase microextraction technique.Results:37 flavor compounds in Samoan crab and 30 flavor compounds in Chinese mitten crab were identified.In both Samoan crab and Chinese mitten crab,there were pentanol,1-octen-3-ol,pentanal,hexanal,heptanal,nonanal,6-methyl-5-heptene-2-one,2-acetyl-thiazole and trimethylamine.3-methylbutanal,octanal,decanal,butyl acetate and dimethyl sulfide were detected in the Samoan crab,however,were not detected in the Chinese mitten crab.Conclution:Above results had a directive function for the development of crab flavorant.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第1期233-238,共6页
Journal of Chinese Institute Of Food Science and Technology