即食花蛤贮存过程中的香气成分分析  

Analysis of the Flavor Components during the Processing of Instant Clam Storage

作　　者：王娜[1] 王颉[1] 孙剑锋[1] 胡珊珊[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品工业》2012年第8期131-134,共4页The Food Industry

基　　金：国家海洋公益性行业科研专项(200805046)

摘　　要：为了研究即食花蛤在贮存过程中风味物质的变化,采用顶空固相微萃取和气相色谱-质谱联用技术(HS-SPME/GC-MS),对贮存0,45,90 d的即食花蛤香气成分及其相对含量进行分析。结果表明:在贮存0 d,45 d,90 d的即食花蛤中分别鉴定出34,29,20种香气成分。5-戊氧基-2-戊烯、戊醇、庚醇和1-辛烯-3-醇等9种为共有成分,其中戊醇、戊醛、庚醛、苯甲醛和辛醛的相对含量较高。贮存各阶段,醛类香气成分的相对含量最高;醛类香气成分相对含量总体有所减少;醇类和酮类香气成分相对含量总体有所增多。不同贮存时期香气成分的不同使即食花蛤呈现不尽相同的气味表现,本试验结果为控制即食花蛤在贮存过程中气味的劣变提供了一定的理论依据。In order to study the changes of flavor compounds in instant clam during the storage,the flavor components in instant clam stored for 0 d,45 d,90 d were analyzed by HS-SPME/GC-MS.The results indicated that 34,29,20 aroma components were indentified in instant clam stored for 0 d,45 d,90 d,respectively,of which 9 such as 5-（pentyloxy）-2-pentene,amyl alcohol,heptanol,1-Octen-3-ol and so on were found in all of the 3 samples and 5 such as amyl alcohol,valeraldehyde,heptanal and otherwise were the predominant compounds.At the 3 storing stages,aldehydes were the most predominant aroma components.The relative contents of aldehydes exhibited a downward trend,and of alcohols and ketone an upward trend.Difference aroma composition provided instant clam with different aroma performance at different storing stages.Above results provided a theoretical basis for controlling the degradation of the odor in instant clam.

关 键 词：顶空固相微萃取 气相色谱-质谱联用 即食花蛤 香气成分 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]