室温贮藏过程中南美白对虾挥发性物质的变化

Changes of volatile compounds of Penaeus vannamei at room temperature storage

采用顶空固相微萃取(HS-SPME)-气相色谱-质谱(GC-MS)技术并结合保留指数(RI)的方法测定25℃条件下不同贮藏阶段南美白对虾肌肉挥发性物质的变化情况,共检出63种挥发性物质。采用聚类分析及主成分分析的方法研究南美白对虾贮藏过程中挥发性物质变化规律。结果表明,挥发性物质变化可以用来表征新鲜度的变化,南美白对虾贮藏0、12 h样品的特征挥发性物质为三甲胺、壬醛、2-乙基己醇等4种,贮藏6 h样品的特征挥发性物质为二烯丙基二硫、吲哚2种,贮藏24、36、48 h样品的特征挥发性物质为二甲基三硫、4-甲基苯酚、二甲基二硫等5种,(0~48)h整个贮藏过程的特征挥发性物质为三甲胺、吲哚、二甲基二硫等5种。

The volatile compounds and changes in the muscle of Penaeus vannamei were determined by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS) based on retention index(RI), 63 kinds of volatile components during storage at 25 ℃ were detected. Cluster analysis and principal component analysis were used to study the changes of volatile compounds in Penaeus vannamei during storage. The results showed that the change of volatile components could be used to represent the change of freshness. 4 kinds of characteristic volatile components of the samples stored for 0 hours and 12 hours are trimethylamine, nonanal, 2-ethylhexanol, etc. For samples stored for 6 hours, 2 kinds of characteristic volatile compounds are diallyl disulfide and indole. For samples stored for 24 hours, 36 hours and 48 hours, 5 kinds of characteristic volatile compounds are dimethyl trisulfide, 4-methylphenol, dimethyl disulfide, etc. The characteristic volatile components during the entire storage period [(0~48)hours] are trimethylamine, indole, dimethyl disulfide and so on 5 kinds of volatile components.