干贝的营养评价与关键风味成分分析  

Nutritional Evaluation and Analysis of the Volatile Flavor Component of Dried Scallop

作　　者：徐丹萍[1] 过雯婷 郑振霄 戴志远[1,2] 

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]浙江省水产品加工技术研究联合重点实验室,杭州310012

出　　处：《中国食品学报》2016年第12期218-226,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD28B05);浙江省科学计划项目(2012C12008-3);浙江省渔业科技创新服务平台资助

摘　　要：以干贝为研究对象,采用常规营养成分分析方法和顶空固相微萃取、气相色谱-质谱联用技术,对干贝的营养成分和挥发性成分进行分析,并结合感觉阈值,利用相对气味活度法评价挥发性风味成分对总体风味的影响程度。结果显示:干贝中的水分、灰分、粗蛋白和粗脂肪含量分别为18.72%,14.43%,53.92%和5.01%;矿物质元素中Na含量最高,达5 284.51 mg/kg;脂肪酸中含量最高的是DHA(C22:6n3,26.75%);干贝中的必需氨基酸质量分数为38.37%,呈味氨基酸占氨基酸总量(WDAA/WTAA)的46.06%;在干贝中共检测出77种挥发性成分,其中关键风味成分主要是壬醛、正庚醛、正辛醛、1-辛烯-3-醇、己醛。In this paper, the nutritional components of dried scallop were comprehensively analyzed Using conventional nutrition component analysis method. The volatile flavor compounds in the dried scallop were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The contributions of volatile compounds to global odor perception were evaluated by a relative odor activity value（ROAV） combined with odor threshold.The results show that： the Content of the water content, Ash, Crude protein and crude fat in dried scallop are 18.72%,14.43%, 53.92% and 5.01%, respectively; The content of Na was the highest in mineral elements, and reached to 5 284.51 mg/kg; the highest content of fatty acids was DHA（C22：6n3, 26.75%）; The mass fraction of essential amino acids in scallop was 38.37%, flavor amino acid total amino acids（WDAA/WTAA） 46.06%; Seventy-seven volatile compounds were identified in dried scallop. Among them Nonanal, heptanal, n-octanal, 1- octene-3- alcohol, hexanal were the key compounds.

关 键 词：干贝 营养成分 固相微萃取 气相色谱-质谱联用 关键风味成分 

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]