雌性中华绒螯蟹性腺的脂肪酸组成及其对香气形成的贡献  

Fatty acid composition in the gonads of female Eriocheir sinensis and its contribution to aroma formation

作　　者：王锡昌[1,2,3] 于立志 卢祺 郭学骞[1,2,3] WANG Xi-chang;YU Li-zhi;LU Qi;GUO Xue-qian(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture and Rural Affairs,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海201306

出　　处：《粮食与油脂》2022年第12期1-6,29,共7页Cereals & Oils

基　　金：上海市现代农业产业技术体系(沪农科产字﹝2022﹞第4号)。

摘　　要：为探索雌性中华绒螯蟹性腺蒸制过程中脂质组分及其脂肪酸组成的变化对香气物质形成的贡献,首先使用氨丙基固相萃取小柱分离蒸制前后性腺总脂中的脂质组分并采用气相色谱法分析其脂肪酸组成,同时利用固相萃取整体捕集法结合气相色谱-质谱联用仪对雌性中华绒螯蟹性腺蒸制前后的香气成分进行分析。结果表明:雌性中华绒螯蟹性腺蒸制前后分别检测出28、46种香气物质;蒸制后醛类和呋喃类物质大量产生,磷脂组分中的不饱和脂肪酸显著下降;蒸制后磷脂组分中的多不饱和脂肪酸C18∶2n6c、C18∶3n3、C20∶2、C20∶3n6、C20∶3n3、C20∶4n6、C20∶5n3和C22∶6n3分子与关键香气物质显著负相关。In order to explore the contribution of lipid composition and fatty acid composition to the formation of aroma substances during the steaming of female Chinese mitten crab gonad,firstly,the lipid composition in the total lipid of gonad before and after steaming was separated by aminopropyl solid phase extraction column,and its fatty acid composition was analyzed by gas chromatography,meanwhile,the aroma components of female Eriocheir sinensis gonads before and after steaming were analyzed by monolithic material sorptive extraction combined with gas chromatography-mass spectrometry(GC-MS).The results showed that 28 and 46 aroma compounds were detected before and after steaming in female Eriocheir sinensis gonads.After steaming,aldehydes and furans were produced in large quantities,and the unsaturated fatty acids in phospholipid components decreased significantly.The molecules of polyunsaturated fatty acids C18∶2n6c.C18∶3n3,C20∶2,C20∶3n6,C20∶3n3,C20∶4n6,C20∶5n3 and C22∶6n3 in phospholipids after steaming were significantly negatively correlated with the key aroma substances.

关 键 词：中华绒螯蟹 香气 脂肪酸组成 磷脂 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程]