二氧化氯净化处理对毛蚶挥发性风味物质的影响  

Effect of Chlorine Dioxide on the Volatile Flavors in Scapharca subcrenata Meat

作　　者：丁媛[1] 何红萍[1] 蔡江佳[1] 王亚楠[1] 季晓敏[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》2014年第5期231-236,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.30771665)

摘　　要：为研究二氧化氯净化处理对毛蚶挥发性风味物质的影响,以毛蚶为原料,利用化学传感器结合固相微萃取-气质联用的方法分析用不同浓度的二氧化氯净化的毛蚶挥发性风味物质。结果表明,经5,10,15,20 mg/L二氧化氯净化处理后,毛蚶的挥发性风味物质相对含量由98.643%分别降低至93.881%,97.310%,94.545%和95.503%。净化后醛类物质含量逐渐减少,消弱了毛蚶的芳香气味,而1-辛烯-3-醇和3,5-辛二烯-2-酮的含量随二氧化氯浓度的增大而增多,前者赋予净化后的毛蚶更强的腥味,后者则增强这种腥味。Explore the effect of chlorine dioxide on the volatile flavors in Scapharca subcrenata meat. Using chemical pickup combine with headspace solid-phase microextraction and gas chromatography mass spectrometry to detect the flavor compounds of Scapharca subcrenata that added chlorine dioxide. The results showed that after purification treatment, the relative amount of volatile flavors was reduced from 98.643% to 93.881%,97.310%,94.545% and 95.503% after purification with 5,10,15,20 mg/L chlorine dioxide Aldehydes dropped off that weaken the aromatic odor of Scapharca subcrenata. 1-Octen-3-ol and 3,5-Octadien-2-one was increased comply with the concentration of chlorine dioxide, the former contributed a fishness, the latter could enhance that smell.

关 键 词：毛蚶 净化 二氧化氯 挥发性风味物质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]