MMSE-GC-MS GC-O法鉴定熟制阳澄湖大闸蟹关键嗅感物质.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.4 MMSE-GC-MS/GC-O法鉴定熟制阳澄湖大闸蟹 关键嗅感物质 王锡昌，吴娜，顾赛麒，陶宁萍 （上海海洋大学食品学院，上海 210306） 摘要：本文采用新型材料-MonoTrap 作为固相萃取整体捕集剂，提取阳澄湖大闸蟹的挥发性成分。利用气相色谱-质谱联用仪 （GC-MS ）对雄性、雌性阳澄湖大闸蟹四个部位（体肉、钳肉、足肉和性腺）中的挥发性成分进行了分离鉴定，共得到9 大类76 种 挥发性物质。同时，采用气相色谱-嗅闻技术（GC-O ）并运用直接强度法对挥发物进行分析，共嗅闻到17 种气味特征，其中体肉气 味特征强度最弱，性腺最强。青草味是四个部位中最显著的气味特征，而性腺气味特征较其他部位不同的是具有较强的油脂味和烤肉 味。在 76 种挥发性物质中，筛选出 56 种具有气味特征的嗅感物质（Odor Compound，OC ），其中三甲胺、(Z)-4-庚烯醛、2, 5-二甲基 吡嗪、(E, E)-3, 5-辛烯-2-酮和(Z)-4-癸烯醛在各可食部位中均存在，对阳澄湖大闸蟹的典型风味贡献显著。 关键词：中华绒螯蟹；气相色谱-质谱联用仪；气相色谱-嗅辨仪；气味强度法 文章篇号：1673-9078(2014)4-245-254 Identification of Odor-active Compounds in Chinese Mitten Crab from Yangcheng Lake by MMSE-GC-MS/GC-O WANG Xi-chang, WU Na, GU Sai-qi, TAO Ning-ping (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: To research characteristics of odor-active compounds in different genders (male and female) and edible parts (abdomen, claw, leg and gonad) of Chinese mitten crab (Eriocheir sinensis) cultured in Yangcheng Lake, the volatile compounds were extracted by a new-type material MonoTrap and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Total 76 volatile compounds were identified by GC-MS and 17 kinds of characteristic odor were detected by GC-O. Grassy was the most characteristic odor in the four parts of Chinese mitten crab. In addition, the total odor intensity of abdomen meat was the weakest while gonad was the strongest with fatty and roasted meat odor. Among all 56 odor compounds (screened from 76 volatile compounds), trimethylamine, (Z)-4-heptenal, 2,5-dimethylpyrazine, (E,E)-3,5-octadien-2-ketone and (Z)-4-decenal ma