摘要
为探讨海南岛养殖区域对牡蛎挥发性风味成分的影响,运用顶空固相微萃取-气-质联用(HS-SPMEGC-MS)技术对海南岛东北部、西北部和北部三个区域养殖牡蛎的挥发性成分进行分析。结果显示,三个养殖区域的牡蛎中分别检出65,57和57种挥发性物质,包括柏木脑、β-环柠檬醛、β-环高柠檬醛、α-紫罗酮、β-紫罗酮和香叶基酮等9种新发现的挥发性物质,且仅在东寨港养殖牡蛎中检出具金合欢基乙醛、二氢猕猴桃内酯以及甘菊蓝。
Headspace-solid Phase Micro-extraction （HS-SPME） coupled with Gas Chromatography-mass Spectrometry （GC-MS） was used to analyze the volatile compounds in oysters which were cultured in northeastern, northwest and north of Hainan island. The results showed that a total of 65, 57, and 57 volatile compounds in three breed areas were identified, including nine newly volatile compounds： cedrol, beta-cyclocirea, alpha-ionone, beta-ionone and geranylacetone, and only found out 5, 9, 13-trimethyl-4, 8, 12-tetradecatrienal, 5, 6, 7, 7 a-tetrahydro-4, 4, 7 a-trimethyl-2 （4H）-benzofuranone and azulene in Dongzhai Jinjiang oyster.
出处
《食品工业》
CAS
北大核心
2017年第4期178-181,共4页
The Food Industry
基金
海南省科技兴海项目
项目编号:XH201407
