蟹肉挥发性成分的研究

Study on the Volatile Components of Crab Meat

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.