栉孔扇贝柱和扇贝裙边中挥发性物质的比较分析

Comparison of Volatile Substances in Scallop Adductors and Skirts of Chlamys farreri

目的:探究栉孔扇贝柱和扇贝裙边在不同温度条件下的挥发性风味物质变化及两者的差异,为其加工提供参考。方法:运用电子鼻和顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometer,HS-SPME-GC-MS)联用仪对挥发性物质变化进行检测和分析。结果:电子鼻能够检测不同组织气味的变化,两者在新鲜与加热后的气味发生明显变化,最终利用HS-SPME-GC-MS分别从新鲜、90℃和120℃的扇贝柱和扇贝裙边中鉴定出16、20、7种和18、18、20种挥发性物质,主要有醇类、酮类、醛类、酯类、烃类等化合物。结论:新鲜、90℃和120℃的栉孔扇贝柱和扇贝裙边共有的挥发性物质分别为11、12、6种,存在差异的物质分别有13、14、15种。丙酸戊酯、3-甲硫基丙醇和1-辛烯-3-醇在两者中的相对含量较高但是差距较明显,使得两者的风味有差异。电子鼻与HS-SPME-GC-MS结合使用后可以分析不同加热温度条件下扇贝柱和扇贝裙边挥发性物质的相对含量的变化及差异。

Objective： To examine and compare changes of volatile substances in different parts of the scallop Chlamys farrier with different heating temperatures and consequently provide a theoretical reference for Chlamys farrier processing. Methods： The changes of volatile substances were detected and analyzed by electronic nose and headspace solid-phase micro extraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）. Results： The electronic nose was sensitive enough to detect the changes of odor characteristics during thermal processing. Odor of fresh scallop adductors and skirts changed signifi cantly when they were heated. A total of 16,20,7 and 18,18,20 volatile substances in scallop adductors and skirts,respectively,were identifi ed when fresh samples and those heated at 90 and 120 ℃ were detected by HS-SPME-GC-MS. The major volatile compounds include alcohols,ketones,aldehydes,ester and hydrocarbon. Conclusion： There were 11,12 and 6 common volatile substances in fresh samples and those heated at 90 and 120 ℃,respectively,and the contents of 13,14 and 15 volatile substances varied between scallop adductors and skirts. Electronic nose combined with HS-SPME-GCMS permits the analysis of the changes of volatile substance in scallop adductors and skirts at different heating temperatures.