气质联用技术分析中国毛虾虾皮贮藏过程中挥发性成分  

Analysis of volatile compounds of Acetes chinensis during storage by GC-MS

作　　者：朱亚珠[1] 李丽[1] 乐建盛[1] 

机构地区：[1]浙江国际海运职业技术学院,浙江舟山316021

出　　处：《水产养殖》2017年第7期1-9,共9页Journal of Aquaculture

基　　金：浙江省自然科学基金面上项目(LY15C200015);舟山市科技局公益类科技项目(2014C31052)

摘　　要：采用顶空固相微萃取和气-质谱联用技术,测定中国毛虾(Acetes chinensis)虾皮在不同贮藏温度下挥发性风味成分的变化情况,利用主成分分析法和聚类分析法对挥发性物质的组成差异性进行分析。研究表明,受试样品共检测出49种化合物,包括烃类、酮类、醛类、醇类、酯类、酸类以及含氮、硫化合物;主成分分析结果,不同贮藏时间虾皮的特征风味物质组成不同,而两种温度(25℃和37℃)下虾皮的特征风味物质组成基本相同;对虾皮在贮藏过程中的品质变化情况通过聚类分析将其分为4类不同品质特性,研究结果可为虾皮制品加工及贮藏的质量控制等提供科学依据。Headspace solid phase micro-extraction （SPME） combined with gas chromatography-mass spec- trometry （GC-MS） was performed to detect the volatile compounds in Acetes chinensis during storage at different temperature. The diversity among tested samples were investigated by using principal component analysis（PCA） and cluster analysis to analyse the changes of volatile components in Acetes chinensis . A total of 49 compounds was identified, including hydrocarbons, ketones, aldehydes, alcohols, esters, acids, nitrogen and sulfur com- pounds. The results of PCA analysis showed that the volatile characteristics of A ceres chinensis at different stor- age periods were different, however, the characteristics of flavor composition was basically the same at 25 ~C and 37 ~C. The different quality characters of Aeetes chinensis samples were divided into 4 groups during the storage processing by cluster analysis. This study provides a scientific basis for the processing and storage of shrimp products.

关 键 词：中国毛虾 挥发性物质 贮藏 顶空固相微萃取 

分 类 号：O657.63[理学—分析化学] TS254.7[理学—化学]