海参制品风味构成特点研究
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- 英文论文题名：Characterization of the flavor composition in sea cucumber products
- 论文作者：张涵 ; 秦磊 ; 刘宏伟 ; 徐献兵 ; 杜明 ; 王震宇 ; 朱蓓薇 ; 董亮
- 英文论文作者：Zhang Han ; Qin Lei ; Liu Hongwei ; Xu Xianbing ; Du Ming ; Wang Zhenyu ; Zhu Beiwei ; Dong Liang ; Dalian Polytechnic University ; School of Food Science And Technology ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院国家海洋食品工程技术研究中心;
- 论文关键词：海参 ; 风味物质 ; 固相微萃取 ; 气质联用
- 英文论文关键词：sea cucumber ; volatile compounds ; SPME ; GC-MS
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.7
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：45k
- 原文格式：O
- 会议级别：全国
摘要
海参作为名贵海珍品,具有较高的食用价值和营养价值,产于大连海域的"辽参",被誉为"参"中极品。本文通过固相微萃取-气质联用等分析技术对海参制品中挥发性风味物质的组成进行分析,共分析鉴定出25种挥发性化合物,包括醛类8种,醇类7种,芳香族7种,其他类型挥发物3种;结合定量分析结果并计算各化合物的OAV值,共有19种挥发物的含量超过了其香气的阈值,被认为是海参的香气活性物质,它们是3-甲基丁醛、2-甲基丁醛、正戊醛、正己醛、正庚醛、正辛醛、正壬醛、正庚醇、1-辛烯-3-醇、正辛醇、正壬醇、香茅醇、十二醇、甲苯、对二甲苯、苯乙烯、苯甲醛、苯乙酮、2-戊基呋喃。由此可见,醛类和醇类物质是海参制品中对其有重要贡献的香气化合物。
As a famous and precious marine product,sea cucumber has a good edibility value and nutritive value.Sea c cumber from Dalian areas is considered to have the best quality.Volatile compounds from sea cucumber products were isolat by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS).A total of volatile compounds were identified,including 8 aldehydes,7 alcohols,7 aromatics and 3 kinds of other compounds.Acco ing to the odor active values(OAVs),19 compounds were considered as the odor-active compounds,including 3-methy Butanal、2-methyl-Butanal、Pentanal、 Hexanal、 Heptanal、 Octanal、 Nonanal、 Heptanol、 1-Octen-3-ol、 Octanol、No anol、3,7-dimethyl-6-Octen-l-ol、 Dodecanol、 Toluene、 p-Xylene、 Styrene、 Benzaldehyde、 Acetophenone and 2-pe tyl-Furan.The results show that aldehydes and alcohol compounds were major contributors to the aroma of sea cucumb products.
As a famous and precious marine product,sea cucumber has a good edibility value and nutritive value.Sea c cumber from Dalian areas is considered to have the best quality.Volatile compounds from sea cucumber products were isolat by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS).A total of volatile compounds were identified,including 8 aldehydes,7 alcohols,7 aromatics and 3 kinds of other compounds.Acco ing to the odor active values(OAVs),19 compounds were considered as the odor-active compounds,including 3-methy Butanal、2-methyl-Butanal、Pentanal、 Hexanal、 Heptanal、 Octanal、 Nonanal、 Heptanol、 1-Octen-3-ol、 Octanol、No anol、3,7-dimethyl-6-Octen-l-ol、 Dodecanol、 Toluene、 p-Xylene、 Styrene、 Benzaldehyde、 Acetophenone and 2-pe tyl-Furan.The results show that aldehydes and alcohol compounds were major contributors to the aroma of sea cucumb products.
引文