南美白对虾鲜度的气味检测技术研究  

Identification of the freshness of Litopenaeus vannamei with smell

作　　者：郭美娟[1] 柴春祥[1] 鲁晓翔[1] 李立杰[1] 任瑞娟[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《浙江农业学报》2014年第1期20-25,共6页Acta Agriculturae Zhejiangensis

基　　金：天津市自然科学基金资助项目(11JCZDJC17800);“十二五”国家科技支撑计划项目(2012BAD38B01);天津商业大学大学生研究训练计划(SRT)基金项目

摘　　要：以南美白对虾为研究对象,当虾新鲜度变化时,其气味发生改变,结合感官评定和挥发性盐基氮的测定,分别用电子鼻和顶空固相微萃取气质联用技术(HS-SPME-GC-MS)对不同鲜度虾的气味进行了研究。结果显示:构成电子鼻传感器阵列的6个传感器中,有5个传感器的输出信号能在虾鲜度变化过程中呈现有规律的变化。顶空固相微萃取气质联用技术检测表明,虾鲜度变化时,其散发的挥发性成分有含氮化合物、烷烃类化合物、硫化物类及醇类化合物等。将电子鼻各传感器的变化规律和挥发性成分测定相比较,结果表明二者检测结果有较好的一致性,说明可以尝试利用电子鼻评价虾新鲜度。Freshness of Litopenaeus vannamei changed , which gave out unpleasant smell , and its smell was respec-tively detected with the electronic nose and HS-SPME-GC-MS, combined with the sensory evaluation and TVBN .The results showed that the output of five sensors of electronic nose , which was consisted of six sensors , presenting regu-lar change.The volatile components in prawn were extracted by solid phase micro-extraction （ SPME） and deter-mined by gas chromatography-mass spectrometry （ GC-MS） .The volatile components in prawn were nitrogenous and sulfur compounds , alcohols and inflammable gas .Compared the change rule of output of each sensor of electronic nose with the detected results of volatile components , the two test results were better consistent .It has proved that the electronic nose could be tried to assess freshness of prawn .

关 键 词：南美白对虾 新鲜度 气味 

分 类 号：S983[农业科学—捕捞与储运]