中华绒螯蟹蟹肉和蟹黄中挥发性风味物质组成_英文_.pdfVIP

267※分析检测 食品科学 2011, Vol. 32, No. 08 Comparison of Volatile Flavor Components in Cooked Chinese Mitten Crab Meat and Crab Spawn YU Hui-zi，CHEN Shun-sheng* (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：The objective of the present study was to compare the composition of volatile flavor compounds in Chinese mitten crab meat and crab spawn. Odorants of 750 g of steamed crabmeat were extracted by simultaneous distillation-extraction (SDE) and then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 97 volatile compounds were identified and quantified in Chinese mitten crab. Of these, 67 and 60 compounds were found in crab spawn and meat, respectively and only 30 volatiles were detected in both of them. Crab spawn and meat differed mostly in alcohols, alkanes, aromatic compounds and sulfur-containing compounds, which might be the main cause of flavor difference between them. Furthermore, 30 common components generally exhibited higher contents in crab spawn than in crab meat. Key words：Chinese mitten crab；simultaneous distillation-extraction (SDE)；gas chromatography-mass spectrometry (GC-MS)；volatile flavor components 中华绒螯蟹蟹肉和蟹黄中挥发性风味物质组成 于慧子，陈舜胜 * (上海海洋大学食品学院，上海 201306) 摘 要：采用同时蒸馏萃取技术(SDE)方法提取中华绒螯蟹中的挥发性风味成分，利用气相色谱-质谱联用技术(GS- MS)对提取的中华绒螯蟹蟹肉和蟹黄中挥发性风味成分进行分离鉴定。结果表明：在中华绒螯蟹中共检测到 97 种 挥发性化合物。其中，蟹肉和蟹黄中含有的挥发性化合物的数量分别为 60 种和 67 种，仅有 30 种挥发性化合物被 检测到同时存在于蟹黄和蟹肉中；中华绒螯蟹蟹黄和蟹肉中的挥发性成分在组成上的差别主要体现为在醇类、芳香 类、烷烃类和含硫类化合物的组成上，这可能是导致中华绒螯蟹蟹黄和蟹肉香气差异的主要原因；除了组成上的 差异，蟹黄中检测到的挥发性化合物的含量普遍高于蟹肉中检测到的化合物的含量。 关键词：中华绒螯蟹；同时蒸馏萃取；气相色谱 - 质谱联用仪；挥发性风味物质 中图分类号：TS207.3 文献标识码：A 文章编号：1002-6630(2011)08-0267-05 收稿日期：2010-06-12 作者简介：于慧子(1985 —)，女，硕士，研究方向为食品风味。E-mail：hi.hz@ * 通信作者：陈舜胜(1956 —)，男，教授，博士研究生，研究方向为水产品加工与贮藏。E-mail：sschen@ Chinese mitten crab (Eriocheir sinensis), with its dis- tinctive aroma and taste, has resulted in a rapid expansion of its culture in China, especiall