中华鳖肌肉和裙边挥发性风味成分分析  

Reseach on Volatile Flavor Compounds of Chinese Trionyx Sinensis Meat and Callipash

作　　者：方燕[1] 过世东[1] 王利平 

机构地区：[1]江南大学食品学院食品科学与安全教育部重点实验室,江苏无锡214036 [2]江南大学分析测试中心,江苏无锡214036

出　　处：《食品与发酵工业》2007年第6期111-115,共5页Food and Fermentation Industries

摘　　要：采用同时蒸馏萃取法(simultaneous distillation extraction,SDE)提取中华鳖肌肉和裙边中的挥发性风味物质,采用气相色谱质谱联用法(GC-MS)进行分离鉴定。肌肉和裙边中共鉴定出53种化合物,包括含N、S化合物(23种)、酮类(7种)、醛类(6种)、芳香族化合物(5种)、醇类(4种)、酯类(3种)、烷烃类(3种)、酸类(2种)。对比肉类挥发性风味成分的阈值,对中华鳖肌肉风味贡献较大的主要成分为乙酸乙酯、2,3-丁二酮、2,3-戊二酮和3-羟基-2-丁酮。裙边的主要挥发性风味成分为乙酸乙酯、3-甲基-2-丁醇、壬醛、2,4-癸二烯醛和辛醛。Volatile flavor compounds in Chinese Trionyx sinesis meat and calipash were extracted by Simultaneous Distillation Extraction（SDE） and then analyzed by gas chromatography-mass spectrometry（GC- MS）. A total of 53 volatile flavor compounds were identified, including 23 nitrogen or sulphur compounds, 7 Ketones, 6 Aldehydes, 5 aromatic compounds,4 Alcohols,3 Esters, 3 Hydrocarbons,2 Acids. Based on the threshold values of volatile flavor compounds, the most important compounds contributed to the flavor of Chinese Trionyx sinensis meat were Ethyl Acetate, 2,3- Butanedione, 2,3- Pentanedione and 3 - hydroxy -2-Butanone. The main volatile flavour compounds of Chinese Trionyx sinensis calipash were Ethyl Acetate, 3-methyl-2-Butanol, Nonanal, 2,4-Decadienal and Octanal.

关 键 词：中华鳖 挥发性风味化合物 同时蒸馏萃取 气相色谱质谱联用 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]