加热温度对贻贝挥发性成分的影响  

Effect of Temperature on the Volatile Compounds of Mussel

作　　者：张亮[1] 侯云丹[1] 黄健[1] 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院浙江宁波315211

出　　处：《中国食品学报》2013年第9期227-233,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：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：目的:研究加工温度对贻贝挥发性成分的影响。方法:采用电子鼻和顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术,对不同加热温度贻贝的挥发性成分进行分析。结果:电子鼻能够快速、灵敏地检测到贻贝在加热过程中气味的变化。新鲜贻贝在加热到100℃和150℃时气味发生明显的变化。采用GC-MS方法在新鲜贻贝、100℃加热贻贝和150℃加热贻贝中分别鉴定出23、43和43种挥发性成分。苯甲醛、反-2-,顺-6-壬二烯醛、1-辛烯-3-醇、二甲基硫醚、3,5-辛二烯-2-酮等物质对新鲜贻贝的风味影响较大,使其具有植物青香、海腥味。经100℃加热处理后,贻贝的海腥味减弱,呈现出贝肉的甜香,其中2,4-戊二烯醛、2-乙基呋喃、2-戊基呋喃等醛类和杂环类化合物是其主要的挥发性风味成分。在150℃加热的贻贝的主要挥发性成分是杂环类。3-乙基-2,5-二甲基吡嗪、2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、麦芽酚对贻贝烤肉风味的形成具有重要作用。Objective： To investigate the influence of heating temperature on volatile compounds in mussels（Mytilus edulis）. Methods： Using electronic nose technology and headspace solid phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC-MS） to analyze the volatile compounds in mussels. Results： The electronic nose could be rapid and sensitive to detect the changes of odor of mussels during the heating processing. Odor of freshmussels changed significantly while it were heated to 100℃ and 150 ℃. A total of 23, 43 and 43 volatile compounds in three kinds of samples were identified. Benzaldehyde, （2E,6Z）-nonadienal, 1-Octen-3-ol, dimethyl sulfide, 3,5-Octa- dien-2-one had the greater impact on the flavor of fresh mussels that contributed plant aromas and fishy smell to fresh mussels. After heated at 100 ℃, mussels had less fishiness and showed sweet scent of cooked shellfish, aldehydes and heterocyclic compounds were the main volatile compounds of 100 ℃ heated mussels. The main volatile compounds of 150 ℃ heated mussels were heterocyclic compounds, 3 -Ethyl -2,5 -dimethyl pyrazine, 2,5 -Dimethylpyrazine, 2,3,5 - Trimethylpyrazine, Mahol played an important role in the formation of baking flavors of 150 ℃ heated mussels.

关 键 词：贻贝 电子鼻 顶空固相微萃取 气相色谱-质谱联用 挥发性风味成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]