SPME-GC-MS法分析温室甲鱼中的挥发性风味物质

Investigation on the Volatile Flavor Compounds of Pelodiscus sinensis Grown in Greenhouse by SPME-GC-MS

应用气相色谱-质谱联用仪(GC-MS)和固相微萃取(SPME)技术联用对温室甲鱼的挥发性成分进行了分离与鉴定,结合感觉阈值,利用相对气味活度值确定了甲鱼的主体风味成分,并分析了主要挥发性风味组分的气味特征及其生成途径。结果表明,温室甲鱼的挥发性风味物质有60种,其主体风味成分由壬醛、辛醛、己醛、乙醛、庚醛、(E)-2-庚烯醛、(E)-2-辛烯醛、1-辛烯-3-醇等化合物构成。

The volatile compounds from greenhouse turtle were detected by gas chromatography-mass spectrometry（GC-MS） and solid phase micro-extraction（SPME）. The relative odor activity value（ROAV） in association with odor threshold was applied to confirm the key compounds of the turtles, and the flavor characteristic and the sources of the key volatile compounds were analyzed. The results indicated 60 kinds of volatile compounds in Pelodiscus sinensis, of which the key odor compounds were found to be composed of nonanal, octanal hexanal, ethylal,（e）-2-heptenal,（e）-2-octenal, 1-octen-3-ol and so on.