马氏珠母贝肉烘烤条件及其产品风味成分的研究  

Study on baking conditions and flavor ingredients of Pinctada martensii meat

作　　者：姜秋焕[1] 安静波[1] 龚文彩[2] 宋文东[2] 叶盛权[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学理学院,广东湛江524088

出　　处：《食品工业科技》2012年第23期106-109,113,共5页Science and Technology of Food Industry

基　　金：广东省自然基金(9252408801000002);广东省自然科学基金重点项目(S2012020011054)

摘　　要：以马氏珠母贝肉为原料,筛选出贝肉烘烤的最佳条件,应用顶空-固相微萃取-气相-质谱(HS-SPME-GC-MS)联用设备测定烘烤贝肉的风味成分。结果表明:烘烤贝肉的最佳条件为烘烤温度155℃,时间100min,葡萄糖添加比例为5%;烘烤后主要风味成分有40种,分别为醛类、烃类、杂环类、酯类、酮类、酸类、芳香烃等。醛类物质的相对含量为34.26%,含量最多。十八烷醛占26.71%,是主要香味物质。Taking Pinctada martensii meat as raw materials, the best baking conditions of shellfish flesh were studied. The flavor components of roasted meat were determined by solid- phase microextraction gas chromatography and mass spectrometry（SPME-GC-MS）.The results illustrated that optimum conditions of baked meat were baking temperature 155℃,time 100min and 5% glucose dosage.40 species of flavor components were determined in the roasted meat.It consisted of hydrocarbons, aldehydes, ketones, esters heterocyclic compounds, acids, aromatic hydrocarbons and so on.The relative content of aldehydes was 34.26% ,the abundant of which was most in these components.The content of Eighteen alkyl aldehyde accounted for 26.71% ,which was the main flavor substance.

关 键 词：马氏珠母贝 烘烤 风味成分 GC MS 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]