摘要
熟制中华绒螯蟹性腺因其滋味鲜美,气味怡人,深受老百姓的喜爱。为研究其独特的香气构成,采用固相萃取整体捕集剂法(Monolithic material sorptive extraction,MMSE)结合气相色谱/质谱-嗅辨仪(GC/MS-O)对熟制中华绒螯蟹性腺中的挥发性成分进行了分析。通过频率检测法和时间强度法从雌、雄熟制中华绒螯蟹性腺中共检出有37种嗅感物质。其中,23种嗅感物质在雌蟹性腺中检出,34种嗅感物质在雄蟹性腺中检出,20种嗅感物质为雌、雄熟制中华绒螯性腺所共有。醛类化合物是熟制中华绒螯蟹性腺特征性气味的主要贡献者,其中,(E,Z)-2,6-壬二稀醛是最重要的气味物质。三甲胺因含量较高且具较高的检测频率值和气味强度值,也是熟制中华绒螯蟹性腺的重要气味物质。
The gonad of steamed Chinese mitten crab （Eriocheir sinensis） is popular among Chinese population, owing to its delicious taste and savory flavor. To explore the unique aroma composition, the volatiles in the gonad of steamed Chinese mitten crab were studied by gas chromatography/mass spectrometry-olfactometry （GC/MS-O） combined with monolithic material sorptive extraction （MMSE）. Thirty seven odorants were detected from the gonads of steamed males and females ofE. sinensis by two GC-O methods： detection frequency methods and time-intensity methods. Among them, 23 and 34 compounds were detected in the gonads of steamed female and male crab samples, respectively; 20 compounds were commonly found in both types of crab samples. Aldehydes were the main contributors to the typical aroma of the gonad of steamed Chinese mitten crab; （E,Z）-2,6-nonadienal was the most important odorant compound. Owing to its high content, trimethylanaine was also an important odorant compound in the steamed Chinese mitten crab with a relatively high detection frequency and odor intensity in the GC-O study.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第2期323-329,共7页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31471608)
"上海市中华绒螯蟹产业技术体系建设"项目(D8003100208)
上海市食品科学与工程一流学科(B2-5005-13-0002)
关键词
中华绒螯蟹
关键性嗅感物质
气相色谱/质谱-嗅辨仪
固相萃取整体捕集剂法
Chinese mitten crab
key odorant compounds
gas chromatography/mass spectrometry-olfactometry （GC/MS-O）
monolithicmaterial sorptive extraction （MMSE）
