温室与外塘养殖下中华鳖日本品系肌肉中挥发性成分的测定  

Analysis of volatile compounds in leg muscle from greenhouse and outdoor pond reared of P. sinensis, Japanese strain

作　　者：周凡 李春萍 何欣 薛辉利 杜建明 何丰 

机构地区：[1]浙江省水产技术推广总站,杭州310029 [2]浙江工商大学水产品加工研究所,杭州310012

出　　处：《食品科技》2014年第1期293-298,共6页Food Science and Technology

基　　金：浙江省农业标准化重点研究项目(2012-11)

摘　　要：通过顶空固相微萃取-气相色谱-质谱法(SPME-GC-MS)对温室和外塘养殖的中华鳖日本品系腿部肌肉挥发性成分进行了比较。经NIST质谱数据库检索和文献对照,2种模式养殖的中华鳖日本品系肌肉中分别确定33和32种挥发性成分。不同养殖模式对中华鳖日本品系肌肉挥发性物质的组成及含量有一定影响,温室养殖的肌肉主要挥发性成分有壬醛、二硫化碳、2-氮杂环丙烷乙基胺、2-丁氧基乙醇、棕榈醛和苯甲醛等;外塘养殖的肌肉主要挥发性成分则为壬醛、二硫化碳、2-氮杂环丙烷乙基胺、四甲基十五烷、柠檬烯和庚醛等。The volatile components in the leg muscle from greenhouse and outdoor pond reared of P. sinensis, Japanese strain were identified by solid phase micro-extraction coupled with gas chromatography-mass spectrometry（SPME-GC-MS） through NIST MS spectral library searching and alignment of spectral data. The results showed that there were 33 and 32 kinds of volatile compounds existed in leg muscle of two different aquaculture models, respectively. In addition, the composition and content of volatile components were also affected by the aquaculture models. The major volatile compounds from greenhouse pond-reared were nonanal, carbon disulfide, 2-aziridinylethyl amine, 2-butoxy ethanol, palmitaldehyde and benzaldehyde; while the most important compounds contributed to the flavor of P. sinensis, Japanese strain from outdoor pond-reared were nonanal, carbon disulfide, 2-aziridinylethyl amine, 2,6,10,14-tetramethyl-pentadecane, limonene and heptanal.

关 键 词：中华鳖日本品系 温室 外塘 挥发性成分 顶空固相微萃取-气相色谱-质谱法 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]