我国四个地区河蟹蟹肉挥发性物质的比较
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摘要
为探讨安徽当涂、江苏泗洪、湖北洪湖和辽宁盘锦4个地区中华绒螯蟹蟹肉挥发性物质的差异,选用电子鼻(E-nose)并结合顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术定性定量分析其挥发性物质。结果表明:4个地区雄蟹肌肉中分别检测到33,31,28,24种挥发性风味化合物;雌蟹肌肉中分别检测到35,29,25,30种挥发性风味化合物。醛类和酮类是蟹肉风味的主要贡献物,且安徽当涂雄蟹和雌蟹蟹肉气味活度值(OAV)总和均在4个地区中为最高。进一步分析得到4个地区蟹肉的关键风味物质:安徽当涂蟹肉为1-辛烯-3-酮和壬醛;江苏泗洪和湖北洪湖蟹肉为壬醛和癸醛;而辽宁盘锦雄蟹蟹肉为壬醛和癸醛,雌蟹蟹肉为β-紫罗兰酮和癸醛。本研究将为构建完整的中华绒螯蟹风味数据库打下一定的基础。
In order to investigate the differences of volatile compounds in crab meat of Eriocheir sinensis from Dangtu in Anhui Province,Sihong in Jiangsu Province,Honghu in Hubei Province and Panjin in Liaoning Province,an electronic nose(E-nose)and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)are used to qualitatively and quantitatively analyze the volatile compounds.The results show that there are 33,31,28,24 kinds of volatile flavor compounds in the male crab meat from the four districts,while 35,29,25,30 kinds of volatile flavor compounds are found in the female crab meat respectively.Aldehydes and ketones are the main contributors to the flavor of crab meat and the total OAV of Dangtu male and female crab meat in Anhui Province is the highest in the four regions.The key flavor compounds of crab meat in the four regions are obtained:Anhui Dangdu crab meat is 1-octene-3-one and nonanal,Jiangsu Sihong crab meat and Hubei Honghu crab meat are nonanal and decanal,Liaoning Panjin male crab meat is nonanal and decanal,and female crab meat isβ-ionone and decanal.This study will lay a foundation for the construction of a complete flavor database of Chinese Eriocheirsinensis.
In order to investigate the differences of volatile compounds in crab meat of Eriocheir sinensis from Dangtu in Anhui Province,Sihong in Jiangsu Province,Honghu in Hubei Province and Panjin in Liaoning Province,an electronic nose(E-nose)and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)are used to qualitatively and quantitatively analyze the volatile compounds.The results show that there are 33,31,28,24 kinds of volatile flavor compounds in the male crab meat from the four districts,while 35,29,25,30 kinds of volatile flavor compounds are found in the female crab meat respectively.Aldehydes and ketones are the main contributors to the flavor of crab meat and the total OAV of Dangtu male and female crab meat in Anhui Province is the highest in the four regions.The key flavor compounds of crab meat in the four regions are obtained:Anhui Dangdu crab meat is 1-octene-3-one and nonanal,Jiangsu Sihong crab meat and Hubei Honghu crab meat are nonanal and decanal,Liaoning Panjin male crab meat is nonanal and decanal,and female crab meat isβ-ionone and decanal.This study will lay a foundation for the construction of a complete flavor database of Chinese Eriocheirsinensis.
引文
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[22]Karahadian C,Lindsay R C.Evaluation of compounds contributing characterizing fishy flavors in fish oils[J].Journal of the American Oil Chemists Society,1989,66(7):953-960.
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[24]Liu Y,Xu X L,Ouyang G F,et al.Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing[J].Journal of Food Science,2006,71(4):371-377.
[25]夏延斌,迟玉杰,朱旗,等.食品风味化学[M].北京:化学工业出版社,2008:130-131.
[26]徐莹莹,黄卓,林琳,等.即食香辣龟肉加工工艺的研究[J].肉类工业,2017(3):6-10.
[27]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.
[2]余开,周燕侠.解读河蟹主产区养殖与市场发展走势[J].科学养鱼,2016(9):13-16.
[3]李思发,陈桂娟.阳澄湖中华绒螯蟹品质分析[J].中国水产科学,2000,7(3):71-74.
[4]冯涛,田怀香,陈福玉,等.食品风味化学[M].北京:中国质检出版社,2013:1-6.
[5]顾赛麒,王锡昌,陶宁萍,等.中华绒螯蟹不同部位中活性香气物质的研究[J].核农学报,2013,27(7):975-987.
[6]Gu S Q,Wang X C,Tao N P,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food Research International,2013,54(1):81-92.
[7]何珊,蔺佳良,张迪骏,等.南北中华绒螯蟹挥发性物质的比较研究[J].核农学报,2016,30(8):1577-1586.
[8]Peris M,Escuder-gilabert L.A 21st century technique for food control:electronic noses[J].Analytica Chimica Acta,2009,638(1):1-15.
[9]顾赛麒.气味指纹技术检测不同贮藏条件下冷却肉新鲜度变化[D].上海:上海海洋大学,2009.
[10]顾赛麒,张晶晶,王锡昌,等.不同产地熟制中华绒螯蟹肉挥发性成分分析[J].食品工业科技,2014,35(5):289-293.
[11]Zhuang K,Wu N,Wang X,et al.Effects of 3feeding modes on the volatile and nonvolatile compounds in the edible tissues of female Chinese mitten crab(Eriocheir sinensis)[J].Journal of Food Science,2016,81(4):968-981.
[12]蒋根栋.中华绒螯蟹与锯缘青蟹挥发性风味物质及相关滋味成分的研究[D].上海:上海海洋大学,2008.
[13]潘磊庆,唐琳,詹歌,等.电子鼻对芝麻油掺假的检测[J].食品科学,2010,31(20):318-321.
[14]蔺佳良,缪芳芳,蔡江佳,等.中华绒螯蟹不同部位挥发性物质的研究[J].核农学报,2014,28(2):259-269.
[15]张娜,袁信华,过世东,等.中华绒螯蟹挥发性物质的研究[J].食品与发酵工业,2008,34(3):141-144.
[16]Suzuki J,Ichimura N,Etoh T.Volatile components of boiled scallop[J].Food Reviews International,2009,6(4):537-552.
[17]秦刚,李洪军,贺稚非,等.荣昌猪肉在不同烤制温度条件下的挥发性风味物质变化[J].食品科学,2011,32(18):190-194.
[18]Shahidi F.Flavor of meat,meat products and seafoods[M].London:Blackie Academic&Professional,1998:159-190.
[19]Yu H Z,Chen S S.Identification of characteristic aromaactive compounds in steamed mangrove crab(Scylla serrata)[J].Food Research International,2010,43(8):2081-2086.
[20]Buttery R G,Teranishi R,Ling L C,et al.Quantitative and sensory studies on tomato paste volatiles[J].Journal of Agricultural&Food Chemistry,1990,38(1):336-340.
[21]刘建彬,刘梦娅,何聪聪,等.三种市售牛奶巧克力气味活性化合物的对比及其与感官知觉的关系[J].食品工业科技,2014,35(1):299-303.
[22]Karahadian C,Lindsay R C.Evaluation of compounds contributing characterizing fishy flavors in fish oils[J].Journal of the American Oil Chemists Society,1989,66(7):953-960.
[23]顾赛麒,王锡昌,陶宁萍,等.基于固相微萃取-气-质联用法和电子鼻法检测锯缘青蟹挥发性风味物[J].食品工业科技,2012,33(14):140-145.
[24]Liu Y,Xu X L,Ouyang G F,et al.Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing[J].Journal of Food Science,2006,71(4):371-377.
[25]夏延斌,迟玉杰,朱旗,等.食品风味化学[M].北京:化学工业出版社,2008:130-131.
[26]徐莹莹,黄卓,林琳,等.即食香辣龟肉加工工艺的研究[J].肉类工业,2017(3):6-10.
[27]顾赛麒,王锡昌,陶宁萍,等.顶空固相微萃取-气质联用及电子鼻技术检测中华绒螯蟹不同可食部位中的香气成分[J].食品科学,2013,34(18):239-244.