牡蛎体液风味物质的GC-MS分析  

ANALYSIS OF THE FLAVOR SUBSTANCES IN OYSTER JUICE BY GC-MS

作　　者：刘文[1] 张悦容[1] 张腾军 王求娟 陈义芳 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波今日食品有限公司,浙江宁波315502

出　　处：《核农学报》2013年第1期81-87,共7页Journal of Nuclear Agricultural Sciences

基　　金：国家星火计划(2010GA701063);国家现代农业产业技术体系建设专项(nycy-47);浙江省重中之重学科资助项目(XK0613040);浙江省教育厅重点资助项目(200517011)

摘　　要：用电子鼻和顶空固相微萃取气质联用法(HS-SPME-GC-MS)对不同加热温度的牡蛎体液风味物质进行分析,以探讨牡蛎体液挥发性成分与加工温度的关系。结果显示,电子鼻能够灵敏地检测到牡蛎体液在加热过程中气味的变化,新鲜牡蛎体液在加热到100℃和150℃时气味发生明显变化,利用GC-MS鉴定出体液中挥发性化合物主要有醛类、烃类、醇类、酮类、酯类和呋喃类等,它们的协同作用构成了牡蛎体液的特征风味;新鲜牡蛎体液以清新的果香为主(丙酸戊酯、D-丁香醛),略带肉香(反-4-癸烯醛),主要挥发性成分是醛类和酯类;100℃处理的牡蛎体液产生浓郁的花香和果香味(1-苯基-1,2-丙二酮、2-甲基-1-丁醇),肉香和焦香味增强(2-乙基呋喃、反-2-(2-戊烯基)呋喃),主要挥发性成分是酮类和呋喃类;150℃处理的牡蛎体液以浓郁的焦香和甜香为主(环己基丙酸甲酯、1-(2-呋喃)-1-丙酮),主要挥发性成分是酯类和杂环化合物。经不同温度处理的牡蛎体液可以弥补焙烤牡蛎风味的不足,掩盖一些不愉快的气味。To discuss the relationship between oyster juice and processing temperature,the article analyzed the flavor substance in oyster juice at different temperatures with Electronic Nose technology and Headspace-solid phase microextraction（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS）.The results showed that the electronic nose could detect the sencitively in the heating process.Odor of fresh oyster juice changed significantly when it was heated to 100℃ and 150℃.The volatile flavor compounds were mainly aldehydes,hydrocarbons,alcohols,ketones,esters and furans,etc.The cooperation of these compounds provided a specific flavor of oyster juice.Aldehydes and esters were the main volatile flavor substances of the fresh oyster juice which had more fresh fruit（propanoic acid,pentyl ester and lilac aldehyde D） with less meat smell（E-4-Decenal）.Ketones and furans were the main volatile flavor substances of the oyster juice with 100℃ heated which produced strong floral and fruit aroma（1,2-propanedione,1-phenyl-and 1-Butanol,2-methyl-） with strong meat and coke flavor（Furan,2-ethyl-and trans-2-（2-Pentenyl）furan）.Heterocyclic compounds and esters were the main volatile flavor substances of the oyster juice with 150℃ heated which had more burnt and sweet odor（cyclohexane methyl propanoate and 1-propanone,1-（2-furanyl）-）.Oyster juice at different temperatures can compensate for the lack of flavor in the baked oysters and cover up some unpleasant odor.

关 键 词：牡蛎体液 电子鼻 顶空固相微萃取 气质联用 挥发性成分 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]