性早熟蟹蟹油与四种食用油组成和理化性质比较
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摘要
为了解性早熟蟹蟹油的应用价值,对性早熟蟹蟹油与4种食用植物油(花生油、大豆油、玉米油和葵花籽油)的理化性质、脂肪酸组成、α-生育酚和挥发性风味物质含量的差异进行了比较。结果表明,性早熟蟹蟹油与花生油脂肪酸组成相似,以油酸和亚油酸为主要脂肪酸;理化性质方面,蟹油与其他4种食用油差异不大,碘值和皂化值与葵花籽油接近,同时蟹油中α-生育酚含量高达765. 17 mg/kg;通过固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术在蟹油中共检测出33种化合物,主要包括醛类和醇类等,与其他4种食用油相比蟹油具有独特的风味成分,有进一步利用的潜力。
This study aimed to understand the application values of oil from precocious crabs. The physicochemical properties,fatty acids composition,contents of α-tocopherol and volatile compounds of the crab oil and four kinds of edible plant oils( peanut oil,soybean oil,corn oil,and sunflower seed oil) were compared. The results showed that the fatty acids compositions of the crab oil and peanut oil were similar,with oleic acid and linoleic acid as the main fatty acids. The crab oil and other four edible oils had little differences in physicochemical properties. The iodine value and saponification value of the crab oil were similar with sunflower seed oil. The content of α-tocopherol in the crab oil was 765. 17 mg/kg. Moreover,33 kinds of compounds were detected in the crab oil by SPME/GC/MS,mainly included aldehydes and alcohols etc. Additionally,the crab oil had unique flavor components compared to other four types of oils. Overall,there is a potential for developing and applying the oil from precocious crabs.
This study aimed to understand the application values of oil from precocious crabs. The physicochemical properties,fatty acids composition,contents of α-tocopherol and volatile compounds of the crab oil and four kinds of edible plant oils( peanut oil,soybean oil,corn oil,and sunflower seed oil) were compared. The results showed that the fatty acids compositions of the crab oil and peanut oil were similar,with oleic acid and linoleic acid as the main fatty acids. The crab oil and other four edible oils had little differences in physicochemical properties. The iodine value and saponification value of the crab oil were similar with sunflower seed oil. The content of α-tocopherol in the crab oil was 765. 17 mg/kg. Moreover,33 kinds of compounds were detected in the crab oil by SPME/GC/MS,mainly included aldehydes and alcohols etc. Additionally,the crab oil had unique flavor components compared to other four types of oils. Overall,there is a potential for developing and applying the oil from precocious crabs.
引文
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[3]彭欢欢,刘小莉,夏秀东,等.α-生育酚对河蟹蟹黄油氧化的抑制效果[J].食品工业科技,2017,38(14):254-257.
[4]邵利平,夏文水,姜启兴,等.蟹黄油的理化性质及其营养功能成分分析[J].食品工业科技,2015,36(4):362-364.
[5]刘强.早熟与正常中华绒螯蟹(Eriocheir sinensis)性腺发育、生化组分及抗氧化能力的比较[D].上海:上海海洋大学,2009.
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[7]郭无瑕,胡建恩,王秀武,等.鱿鱼肝脏鱼油的制备及其脂肪酸组成分析[J].大连海洋大学学报,2007,22(1):77-80.
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[9]杨春英,刘学铭,王思远,等. SPME-GC/MS分析植物油挥发性风味成分[J].中国粮油学报,2015(10):127-134.
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[12]张旭晖,王恬.α-生育酚及其衍生物对动物生长发育的调控[C]//2010中国畜牧兽医学会动物营养学分会第六次全国饲料营养学术研讨会,2010:12-17.
[13] XIE D,JIN J,SUN J,et al. Comparison of solvents for extraction of krill oil from krill meal:Lipid yield,phospholipids content,fatty acids composition and minor components[J]. Food Chemistry,2017,233:434-441.
[14]温运启,刘玉兰,王璐阳,等.不同食用植物油中维生素E组分及含量研究[J].中国油脂,2017,42(3):35-39.
[15]李会晓,梁晋维,宋莹蕾,等.控制热氧化冷榨芝麻油的脂肪酸组成及挥发性成分分析[J].现代食品科技,2016,32(10):276-282.
[16]夏欣.茶油特征香气成分和营养物质组成研究[D].南昌:南昌大学,2015.
[17]张娜.中华绒螯蟹风味物质的研究[D].无锡:江南大学,2008.
[18] MATIELLA J E,HSIEH T C Y. Analysis of crabmeat volatile compounds[J]. Journal of Food Science,1990,55(4):962-966.
[19] VEJAPHAN W,HSIEH C Y,WILLIAMS S S. Volatile flavor components from boiled crayfish(Procambarus clarkii)tail meat[J]. Journal of Food Science,1988,53(6):1 666-1 670.
[20] CHA Y J,BAEK H H,HSIEH T C Y. Volatile components in flavour concentrates from crayfish processing waste[J]. Journal of the Science of Food and Agriculture,1992,58(2):239-248.
[21] KUBOTA K,KOBAYASHI A,YAMANISHI T. Basic and neutral compounds in the cooked odor from Antarctic krill[J]. Journal of the Agricultural Chemical Society of Japan,1982,46(11):2 835-2 839.
[22]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.
[23] SHAHIDI F,Flavor of Meat,Meat Products,and Seafoods[M]. 2nd ed. Blackie Academic and Professional,London,United Kingdom,1998:159-196.
[24] JOSEPHSON D B,LINDSAY R C,STUIBER D A. Variations in the occurrences of enzymically derived volatile aroma compounds in salt-and freshwater fish[J]. Journal of Agricultural and Food Chemistry,1984,32(6):1 344-1 347.
[25]杨文鸽,徐大伦,张春芳,等.响应面法优化美国红鱼肉挥发性风味物质SPME萃取条件[J].中国食品学报,2012,12(9):87-95.
[26] KOLANOWSKI W,JAWORSKA D,WEIBBRODT J.Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods[J]. Journal of the Science of Food and Agriculture,2007,87(2):181-191.
[27]李晋.淡水鱼虾加工副产品高值化综合利用[D].北京:北京化工大学,2014.
[28]武苏苏,赵改名,柳艳霞,等.基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析[J].食品与发酵工业,2014,40(10):194-199.
[29]沙坤.新疆风干牛肉质量特征及风味形成机制的研究[D].北京:中国农业科学院,2015.
[30]何立超,李成梁,马素敏,等.辐照对猪肉火腿肠风味与品质的影响[J].食品科学,2017,38(9):34-39.
[31] MURIEL E,ANTEQUERA T,PETRN M J,et al.Volatile compounds on the surface and within Iberian drycured loin[J]. European Food Research and Technology,2004,219(5):445-451.
[32] KONG Li,CAI Chunfang,YE Yuantu,et al. Comparison of non-volatile compounds and sensory characteristics of Chinese mitten crabs(Eriocheir sinensis)reared in lakes and ponds:Potential environmental factors[J]. Aquaculture,2012,364-365:96-102.
[33] CORDERO C,KIEFL J,SCHIEBERLE P,et al. Comprehensive two-dimensional gas chromatography and food sensory properties:Potential and challenges[J]. Analytical and Bioanalytical Chemistry,2015,407(1):169-191.
[34] KRISHNAMURTHY R G,SMOUSE T H,MOOKHERJEE B D,et al. Identification of 2-pentyl furan in fats and oils and its relationship to the reversion flavor of soybean oil[J]. Journal of Food Science,1967,32(4):372-374.
[2]付龙龙,周刚,李跃华,等.中华绒螯蟹蟹种性早熟研究进展[J].江苏农业科学,2017,45(12):19-23.
[3]彭欢欢,刘小莉,夏秀东,等.α-生育酚对河蟹蟹黄油氧化的抑制效果[J].食品工业科技,2017,38(14):254-257.
[4]邵利平,夏文水,姜启兴,等.蟹黄油的理化性质及其营养功能成分分析[J].食品工业科技,2015,36(4):362-364.
[5]刘强.早熟与正常中华绒螯蟹(Eriocheir sinensis)性腺发育、生化组分及抗氧化能力的比较[D].上海:上海海洋大学,2009.
[6] CHANG G,WU X,CHENG Y,et al. Reproductive performance,offspring quality,proximate and fatty acid composition of normal and precocious Chinese mitten crab Eriocheir sinensis[J]. Aquaculture,2017,469:137-143.
[7]郭无瑕,胡建恩,王秀武,等.鱿鱼肝脏鱼油的制备及其脂肪酸组成分析[J].大连海洋大学学报,2007,22(1):77-80.
[8] American Oil Chemists’Society(AOCS). Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLC(Ce 8-89)[J]. Official Methods and Recommended Practices of AOCS, Campaign, IL:AOCS Press,2009.
[9]杨春英,刘学铭,王思远,等. SPME-GC/MS分析植物油挥发性风味成分[J].中国粮油学报,2015(10):127-134.
[10]中国营养学会.中国居民膳食营养素参考摄入量[M].北京:中国轻工业出版社,2000:35-37
[11]郇延军.金华火腿加工过程中脂类物质及风味成分变化的研究[D].南京:南京农业大学,2005.
[12]张旭晖,王恬.α-生育酚及其衍生物对动物生长发育的调控[C]//2010中国畜牧兽医学会动物营养学分会第六次全国饲料营养学术研讨会,2010:12-17.
[13] XIE D,JIN J,SUN J,et al. Comparison of solvents for extraction of krill oil from krill meal:Lipid yield,phospholipids content,fatty acids composition and minor components[J]. Food Chemistry,2017,233:434-441.
[14]温运启,刘玉兰,王璐阳,等.不同食用植物油中维生素E组分及含量研究[J].中国油脂,2017,42(3):35-39.
[15]李会晓,梁晋维,宋莹蕾,等.控制热氧化冷榨芝麻油的脂肪酸组成及挥发性成分分析[J].现代食品科技,2016,32(10):276-282.
[16]夏欣.茶油特征香气成分和营养物质组成研究[D].南昌:南昌大学,2015.
[17]张娜.中华绒螯蟹风味物质的研究[D].无锡:江南大学,2008.
[18] MATIELLA J E,HSIEH T C Y. Analysis of crabmeat volatile compounds[J]. Journal of Food Science,1990,55(4):962-966.
[19] VEJAPHAN W,HSIEH C Y,WILLIAMS S S. Volatile flavor components from boiled crayfish(Procambarus clarkii)tail meat[J]. Journal of Food Science,1988,53(6):1 666-1 670.
[20] CHA Y J,BAEK H H,HSIEH T C Y. Volatile components in flavour concentrates from crayfish processing waste[J]. Journal of the Science of Food and Agriculture,1992,58(2):239-248.
[21] KUBOTA K,KOBAYASHI A,YAMANISHI T. Basic and neutral compounds in the cooked odor from Antarctic krill[J]. Journal of the Agricultural Chemical Society of Japan,1982,46(11):2 835-2 839.
[22]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.
[23] SHAHIDI F,Flavor of Meat,Meat Products,and Seafoods[M]. 2nd ed. Blackie Academic and Professional,London,United Kingdom,1998:159-196.
[24] JOSEPHSON D B,LINDSAY R C,STUIBER D A. Variations in the occurrences of enzymically derived volatile aroma compounds in salt-and freshwater fish[J]. Journal of Agricultural and Food Chemistry,1984,32(6):1 344-1 347.
[25]杨文鸽,徐大伦,张春芳,等.响应面法优化美国红鱼肉挥发性风味物质SPME萃取条件[J].中国食品学报,2012,12(9):87-95.
[26] KOLANOWSKI W,JAWORSKA D,WEIBBRODT J.Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods[J]. Journal of the Science of Food and Agriculture,2007,87(2):181-191.
[27]李晋.淡水鱼虾加工副产品高值化综合利用[D].北京:北京化工大学,2014.
[28]武苏苏,赵改名,柳艳霞,等.基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析[J].食品与发酵工业,2014,40(10):194-199.
[29]沙坤.新疆风干牛肉质量特征及风味形成机制的研究[D].北京:中国农业科学院,2015.
[30]何立超,李成梁,马素敏,等.辐照对猪肉火腿肠风味与品质的影响[J].食品科学,2017,38(9):34-39.
[31] MURIEL E,ANTEQUERA T,PETRN M J,et al.Volatile compounds on the surface and within Iberian drycured loin[J]. European Food Research and Technology,2004,219(5):445-451.
[32] KONG Li,CAI Chunfang,YE Yuantu,et al. Comparison of non-volatile compounds and sensory characteristics of Chinese mitten crabs(Eriocheir sinensis)reared in lakes and ponds:Potential environmental factors[J]. Aquaculture,2012,364-365:96-102.
[33] CORDERO C,KIEFL J,SCHIEBERLE P,et al. Comprehensive two-dimensional gas chromatography and food sensory properties:Potential and challenges[J]. Analytical and Bioanalytical Chemistry,2015,407(1):169-191.
[34] KRISHNAMURTHY R G,SMOUSE T H,MOOKHERJEE B D,et al. Identification of 2-pentyl furan in fats and oils and its relationship to the reversion flavor of soybean oil[J]. Journal of Food Science,1967,32(4):372-374.