温室鳖与池塘鳖肌肉和裙边挥发性风味成分的研究  

Study on Volatile Flavor Compounds of Greenhouse and Pond Trionyx sinensis Meat and Calipash

作　　者：方燕[1] 袁信华[1] 过世东[1] 王利平 吴胜芳 

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214122 [2]江南大学分析测试中心,江苏无锡214122

出　　处：《食品科学》2008年第2期110-115,共6页Food Science

摘　　要：采用顶空固相微萃取(HS-SPME)和气质联用技术研究了温室鳖、池塘鳖肌肉和裙边的挥发性风味成分。共鉴定出113种化合物,温室鳖肌肉含59种,池塘鳖肌肉含34种,温室鳖裙边含60种,池塘鳖裙边含50种。113种化合物中含芳香族化合物23种、醛类23种、醇类19种、酮类12种、N、S化合物10种、烷烃类10种、酯类8种、酸类5种、呋喃类化合物3种。Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction（HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS）. A total of 113 volatile flavor compounds were identified： 59 in greenhouse Trionyx sinensis meat and 34 in pond Trionyx sinensis meat while 60 in greenhouse Trionyx sinensis calipash and 50 in pond Trionyx sinensis calipash, which include 23 aromatic compounds, 23 aldehydes, 19 alcohols, 12 ketones, lO nitrogen or sulphur compounds, 10 hydrocarbons, 8 esters, 5 acids and 3 furan.

关 键 词：中华鳖 挥发性风味化合物 顶空固相微萃取 气相色谱质谱联用 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]