杀菌前后即食扇贝柱挥发性成分变化的研究

Study on changes of volatile components in instant scallop before and after sterilization

为了研究杀菌前后即食扇贝柱香气成分的变化,利用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对杀菌前后即食扇贝柱香气成分进行分离鉴定。结果表明:杀菌前后分别鉴定出117种和119种挥发性成分。杀菌前的即食扇贝中,醇、醛、酯、酮、酸、芳香族、呋喃、酚类、烃和其他的含量分别为3.21%、4.78%、2.06%、0.47%、0.25%、8.38%、0.03%、0.72%、32.58%、47.52%,数量分别为7、9、9、4、2、22、1、1、33和29种。杀菌后的即食贝柱中,醇、醛、酯、酮、酸、芳香族、呋喃、酚类、烃和其他的含量分别为2.85%、4.48%、11.54%、0.90%、0.49%、7.81%、0.86%、0.55%、28.20%、42.32%,数量分别为9、11、11、6、5、15、5、3、32和22种,杀菌前后有67种成分相同。杀菌后的即食扇贝柱中酯类和呋喃等挥发性成分的含量显著多于杀菌前。因此杀菌过程对即食扇贝柱的挥发性成分具有一定的保留和增香作用,使即食扇贝柱的风味更加浓郁,香气协调。

To investigate the influence of sterilization on flavor components in instant scallop.Gas chromatography-mass spectrometry（GC-MS） combined with technique of headspace solid phase micro-extraction（HS-SPME） was used to analyze flavor components in instant scallop before and after sterilization.The results showed that 117 flavor components in scallop before sterilization and 119 ones in scallop after sterilization,respectively.In the instant scallop before sterilization,the content of alcohols,aldehydes,esters,ketones,acids,aromatic series,furans,phenols,hydrocarbon and others content was 3.21%,4.78%,2.06%,0.47%,0.25%,8.38%,0.03%,0.72%,32.58% and 47.52%,the number was 7,9,9,4,2,22,1,1,33 and 29 respectively.In the instant scallop after sterilization,the content of alcohols,aldehydes,esters,ketones,acids,aromatic series,furans,phenols,hydrocarbon and others content was 2.85%,4.48%,11.54%,0.90%,7.81%,0.86%,0.55%,28.20% and 42.32%,the number was 9,11,11,6,5,15,5,3,32 and 22 respectively,67 ingredients species were the same in before and after sterilization scallop.The content of aroma components of instant scallops after sterilization esters and furans were significantly more than that before sterilization.Thus sterilization process on the aroma components of instant scallop had a role in the retention and aroma,making instant scallop seafood was more dense fragrance,aroma coordination.