南北人工养殖仿刺参挥发性物质的比较研究

Comparative Analysis of the Volatile Compounds in South and North Apostichopus Japonicus of Artificial Cultivation

目的:探讨南、北方人工养殖仿刺参挥发性物质的差异。方法:运用电子鼻和顶空固相微萃取气-质谱联用法(HS-SPME-GC-MS)分析不同温度加热的南、北方仿刺参。结果:不同温度的南、北方仿刺参风味物质有较大变化,在同一温度下部分物质相似。GC-MS分析可知,新鲜南方仿刺参的主要挥发性成分为烃类,北方仿刺参为烃类和醇类;100℃加热南方仿刺参为烃类和醛类,北方仿刺参为烃类和醇类;150℃加热南方仿刺参为酯类和醇类,北方仿刺参为醛类和杂环类。新鲜南方仿刺参以清香味(芳香烃、苯乙醛、丁酸乙酯)为主,经100℃加热后,开始产生少量不愉快的气味(正庚醛、1-戊烯-3-醇)。相比于南方仿刺参,新鲜北方仿刺参清香味较弱,可能呈蘑菇香气和类似金属味[4-己炔-3-醇、1-(2-乙基-3-环己烯基)乙醇];经100℃加热后其主要挥发性成分不变,但也产生不愉快的气味。经150℃加热后,南、北仿刺参均产生浓郁的肉香味和焙烤味(2,6-二甲基吡嗪、2-乙酰吡咯),同时也产生很多刺激性气味(胺类、乙硫醇),且北方仿刺参肉香味较浓,南方仿刺参刺激性气味大。结论:本研究结果对仿刺参的人工养殖和加工工艺具有指导作用。

Objective： Investigations were carried out to compare the difference of volatile compounds between south and north Apostichopus japonicus of artificial cultivation. Method： Electronic nose and Headspace-solid phase mieroex- traction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS） was used to analyze the flavor sub- stance in south and north Apostichopus japonicus at different temperatures. Result： flavor changes greatly between south and north Apostichopus japonicus in difference temperature, hut there are some similar flavor at the same temperature. It could be known from GC-MS analysis that hydrocarbons was the main volatile compounds of fresh south Apostichopus japonicus, as well as hydrocarbons and Alcohols were the main volatile compounds of north one; Hydrocarbons and aldehydes were the main volatile compounds of south Apostichopas japonicus that with 100 ℃ heated, as well as hydrocarbons and Alcohols were the main volatile compounds of north one; esters and Alcohols were the main volatile com- pounds of 150℃ heated south Apostichopus japonicus, as well as Heterocyclic and aldehydes were the main volatile compounds of north one. the fresh south Apostichopus japonicus has more fresh odor （Aromatic Hydrocarbons,phenylac- etaldehyde,butanoic acid ethyl ester）, After being heated at 100 ℃, some unpleasant odor （n-Heptaldehyde,l-Penten-3- ol） came into being. Compared with south one, fresh north Apostichopus japonicus presented less fresh odor, may has mushroom-like flavor and Metallic flavor [4-hexyn-3-ol,l-（2-Ethyl-3-cyclohexenyl）ethanol]; After heated main volatile compounds unchanged,some unpleasant odor are also produced. After being heated at 150 ℃, All produced strong meat- like smell and baking taste[2,6-dimethytpyrazine,1-（1H-pyrrol-2-yl）-Ethanone], also a lot of irritant odor was produeed meanwhile, and north Apostichopus japonicus presented more meat-like odor, while south one presented more irritant odor. Conclusion： Artificial cultivation and processing technology of Apostichopus japonicus would be modulated based on the results.