熟制中华绒螯蟹性腺中关键性嗅感物质的鉴定.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.2 熟制中华绒螯蟹性腺中关键性嗅感物质的鉴定 吉思茹，钱婷，王锡昌，施祁燕 （上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306） 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。 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 文章篇号：1673-9078(2016)2-323-329 DOI: 10.13982/j.mfst.1673-9078.2016.2.047 Identification of the Key Odorant Compounds in the Gonad of Steamed Chinese Mitten Crab JI Si-ru, QIAN Ting, WANG Xi-chang, SHI Qi-yan (College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai Ocean University, Shanghai 201306, China) Abstract: 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 of E. 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 typ