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作 者 ：何珊, 蔺佳良, 张迪骏, 黄忠白, 孙婷婷, 周君, 黄健, 张春丹, 李晔, 苏秀榕

期 刊 ：核农学报 2016年 30卷 8期 页码：1577-1586

关键词：中华绒螯蟹；挥发性物质；电子鼻；顶空固相微萃取；气质联用；

Keywords:Eriocheir sinensis, volatile substances, electronic nose, headspace-solid phase microextraction, gas chromatography-mass spectrometry,

摘 要 ：为探讨南北两地中华绒螯蟹挥发性物质的差异,以江苏阳澄湖和辽宁盘锦的中华绒螯蟹为材料,采用电子鼻研究新鲜、100 ℃和150 ℃加热温度下的蟹肉挥发性物质,并利用顶空固相微萃取-气质联用仪(HS-SPME-GC-MS) 对挥发性物质的种类和含量进行定性和定量分析。结果表明,新鲜的南北中华绒螯蟹均检测出较高的醇类、醛类和碳氢类物质;经100、150 ℃加热后,相对含量较高的物质变成酯类和碳氢类物质。两地新鲜的中华绒螯蟹中均检测出1-戊烯-3-醇、三甲胺和柠檬烯等物质;经100 ℃加热后,2种蟹均检测出2-戊基呋喃;150 ℃加热后,阳澄湖蟹还能检测出高含量的柠檬烯。本研究结果对开发螃蟹风味食品具有指导意义。

Abstract:To explore the composition differences of volatile substances between north and south Eriocheir Sinensis, electronic nose technology and headspace-solid phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile components in fresh, 100 and 150 ℃ heated samples. GC-MS results showed that both fresh crabs contain high alcohols, aldehydes and hydrocarbon content. High content of substances changed into esters and hydrocarbon compounds while it were heated to 100 and 150 ℃. Two kinds of fresh crab detected 1-penten-3-ol, trimethylamine and limonene. After heated at 100 ℃, both kinds of crab meat emerged 2-pentyl furan.After 150 ℃ heated,Yangcheng Lake Eriocheir Sinensis can detect high levels of limonene. Above results had a directive function for the development of crab food.

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