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中华绒螯蟹蟹肉和蟹黄中挥发性风味物质组成(英文) 被引量:28

Comparison of Volatile Flavor Components in Cooked Chinese Mitten CrabMeat and Crab Spawn
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摘要 采用同时蒸馏萃取技术(SDE)方法提取中华绒螯蟹中的挥发性风味成分,利用气相色谱-质谱联用技术(GS-MS)对提取的中华绒螯蟹蟹肉和蟹黄中挥发性风味成分进行分离鉴定。结果表明:在中华绒螯蟹中共检测到97种挥发性化合物。其中,蟹肉和蟹黄中含有的挥发性化合物的数量分别为60种和67种,仅有30种挥发性化合物被检测到同时存在于蟹黄和蟹肉中;中华绒螯蟹蟹黄和蟹肉中的挥发性成分在组成上的差别主要体现为在醇类、芳香类、烷烃类和含硫类化合物的组成上,这可能是导致中华绒螯蟹蟹黄和蟹肉香气差异的主要原因;除了组成上的差异,蟹黄中检测到的挥发性化合物的含量普遍高于蟹肉中检测到的化合物的含量。 The objective of the present study was to compare the composition of volatile flavor compounds in Chinese mittencrab meat and crab spawn.Odorants of 750 g of steamed crabmeat were extracted by simultaneous distillation-extraction(SDE)and then analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 97 volatile compounds were identified andquantified in Chinese mitten crab.Of these,67 and 60 compounds were found in crab spawn and meat,respectively and only 30volatiles were detected in both of them.Crab spawn and meat differed mostly in alcohols,alkanes,aromatic compounds andsulfur-containing compounds,which might be the main cause of flavor difference between them.Furthermore,30 commoncomponents generally exhibited higher contents in crab spawn than in crab meat.
出处 《食品科学》 EI CAS CSCD 北大核心 2011年第8期267-271,共5页 Food Science
关键词 中华绒螯蟹 同时蒸馏萃取 气相色谱-质谱联用仪 挥发性风味物质 Chinese mitten crab simultaneous distillation-extraction(SDE) gas chromatography-mass spectrometry(GC-MS) volatile flavor components
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