加热温度对南美白对虾挥发性成分的影响.PDF

126 2015, Vol.36, No.22 食品科学 ※成分分析 加热温度对南美白对虾挥发性成分的影响 * 杨 阳，施文正 ，汪之和 （上海海洋大学食品学院，上海 201306 ） 摘  要：采用电子鼻和固相微萃取-气相色谱-质谱（solid phase microextraction gas chromatography-mass spectrometry，SPME-GC-MS ）联用技术分析不同温度条件下南美白对虾虾肉的挥发性气味成分。电子鼻结果显示 不同温度处理对虾肉的挥发性成分的影响较显著，35 ℃和45 ℃的挥发性成分类似但仍有差异；SPME-GC-MS分析 得出，南美白对虾虾肉在35、45 、60、80、95 ℃分别确定出21、24、36、43 种和49 种挥发性成分。35 ℃检测的挥 发性成分可代表生虾肉，其中对风味影响较显著的有1-戊醇、1-辛烯-3-醇、壬醛等。随着温度的升高，挥发性成分 中的烷烃类物质相对含量显著升高、醇类物质相对含量减少、碳原子大于10以上的饱和醛种类以及相对含量增加、 芳香族化合物更加丰富。95 ℃检测出的挥发性成分可代表熟虾肉，其中对风味影响较大主要是十六醛、十八醛、 二丁基羟基甲苯等。 关键词：温度；南美白对虾；气相色谱-质谱联用；挥发性成分 Effects of Heating Temperature on the Volatile Compounds of White Shrimp * YANG Yang, SHI Wenzheng , WANG Zhihe (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: The volatile compounds of white shrimp (Penaeus vannamei) stored at different temperatures were analyzed using electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). The effects of different temperature treatments on the volatile compounds of white shrimp were remarkable, and the volatile components detected in samples stored at 35 and 45 ℃ were similar but there were still differences in the light of the results obtained with electronic nose. According to GC-MS analysis, 21, 24, 36, 43 and 49 volatile compounds were detected in shrimp meat at 35, 45, 60, 80 and 95 ℃ respectively. The volatile compounds detected at 35 ℃ could represent the raw shrimp meat, including 1-pentanol, 1-octen-3-ol and nonanal, which had a significant impact on flavor. With increased te