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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。
In this paper, a new material-MonoTrap as a solid phase extraction of the overall collector, extract Yangcheng Lake hairy crabs volatile components. The volatile constituents of four male and female Yangcheng Lake hairy crabs (body, meat, meat and gonad) were isolated and identified by gas chromatography-mass spectrometry (GC-MS) Volatile substances. At the same time, GC-O was used to analyze the volatiles by direct intensity method. The total odors were found to be 17 kinds of odor, of which the characteristic intensity of body odor was the weakest and the gonad was the strongest. Grass flavor is the most significant of the four parts of the smell characteristics, and gonadal odor characteristics than other parts of the different is a strong taste of oil and barbecue flavor. Among the 76 volatile substances, 56 Odor compounds (OC) with odor characteristics were screened, among which trimethylamine, (Z) -4-heptenal, 2,5-dimethylpyrazine, (E, E) -3,5-octen-2-one and (Z) -4-decen aldehyde are present in all edible parts and contribute significantly to the typical flavor of Yangcheng Lake hairy crab.