中华绒螯蟹蟹肉挥发性风味成分分析.pdfVIP

308 2009, Vol. 30, No. 20 食品科学 ※分析检测 中华绒螯蟹蟹肉挥发性风味成分分析 陈舜胜，蒋根栋 (上海海洋大学食品学院，上海 200090) 摘 要：采用顶空固相微萃取(HS-SPME)方法提取中华绒螯蟹蟹肉中的挥发性风味成分，利用气相色谱-质谱法(GC- MS)对提取的风味成分进行分离鉴别。结果表明，萃取温度60 ℃、时间50min 、NaCl 添加量0.16g/ml 的条件下， 挥发性风味成分的吸附效果最好。中华绒螯蟹的蟹肉中鉴别出40 种挥发性成分，其中醛类8 种、酮类3 种、醇类 3 种、酯类1 种、烷烃类13 种、芳香类化合物4 种、含氮化合物4 种、其他化合物4 种。中华绒螯蟹的蟹肉中， 三甲胺(TMA) 、壬醛和十四烷的含量较高，其含量分别达到挥发性成分总含量的20% 、18% 和10% 左右。 关键词：中华绒螯蟹；风味；固相微萃取(SP ME) ；气相色谱- 质谱法(GC-M S) Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis) CHEN Shun-sheng ，JIANG Gen-dong (College of Food Science, Shanghai Ocean University, Shanghai 200090, China) Abstract ：Headspace-solid phase micro-extraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC- MS) was adopted to analyze volatile flavor components in meat of Chinese mitten crab . The optimum extraction efficiency expressed as peak area in GC-MS chromatogram was achieved through the extraction for 50 min at 60 ℃with the amount of added NaCl of 0.16 g/ml. Totally 40 compounds were identified, including 8 aldehydes, 3 ketones, 3 alcohols, 13 hydrocarbons, 1 ester, 4 aromatic compounds, 4 nitrogen-containing compounds and 4 other compounds. Trimethylamine (TMA), nonanal and tetradecane were main volatile compounds in crabmeat, which accounted for 20%, 18% and 10% of total volatile compounds, respectively . Key words ：Chinese mitten crab ；flavor；solid phase micro-extraction (SPME)；gas chromatography-mass spectrometry (GC-MS) 中图分类号：TS207.3 文献标识码：A 文章编号：1002-6630(2009)20-0308-04 中华绒螯蟹自古就是中国古代人民喜爱的美味佳 间长、提取过程中容易造成某些易挥发性风味成分的流 肴，具有很高的营养价值，含有丰富的蛋白质和矿物 失从而造成螃