不同养殖模式克氏原螯虾肉中挥发性成分的差异研究  

Differences in Volatile Components of Procambarus clarkii from Different Co-culture Modes

作　　者：屠晓航 李鹏鹏[1,3] 卞欢 耿志明[1,3] 诸永志[1,2] 徐为民 王道营[1,2,3] TU Xiaohang;LI Pengpeng;BIAN Huan;GENG Zhiming;ZHU Yongzhi;XU Weimin;WANG Daoying(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Key Laboratory of Cold Chain Logistics Technology for Agricultural Products,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)

机构地区：[1]江苏省农业科学院农产品加工所,江苏南京210014 [2]南京农业大学食品科技学院,江苏南京210095 [3]农业农村部农产品冷链物流技术重点实验室,江苏南京210014

出　　处：《肉类研究》2023年第12期32-38,共7页Meat Research

基　　金：江苏现代农业(克氏原螯虾)产业技术体系质量安全与加工创新团队项目(JATS[2021]443);江苏省农业科技自主创新资金项目(CX(21)2030)。

摘　　要：为探究不同养殖模式对克氏原螯虾挥发性风味成分品质的影响,采用顶空固相微萃取结合气相色谱质谱技术对江苏兴化地区代表性的6组(4类)养殖模式的克氏原螯虾肉中的挥发性物质进行分析,并采用主成分分析法和聚类分析法综合评价克氏原螯虾肉中的挥发性风味成分品质物质。在克氏原螯虾肉中共检出31种挥发性物质,包括8种酮类、3种酯类、13种烃类、3种胺类、2种醇类、2种其他类物质。主成分分析法选出3个主成分,其累计贡献率为96.01%,代表克氏原螯虾肉中的挥发性风味物质的主要信息。综合分析显示“一稻一虾”养殖模式(DX1)得分最高,“藕虾”养殖模式(OX)得分最低。聚类分析中6组克氏原螯虾养殖模式分为5类,将检测到的所有挥发性风味物质分为4类,较好地体现了不同养殖模式的克氏原螯虾肉中挥发性成分的差异性,该结果与主成分分析结果稻虾养殖模式的克氏原螯虾肉的挥发性成分的综合品质相对较好。To investigate the effects of different culture modes on the volatile flavor composition of Procambarus clarkii,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile substances in the meat of Procambarus clarkii from six representative culture modes(from four classes)in Xinghua,Jiangsu Province,and the volatile flavor composition data were evaluated by principal component analysis(PCA)and cluster analysis(CA).A total of 31 volatile substances including eight ketones,three esters,13 hydrocarbons,three amines,two alcohols,and two other compounds were detected in the meat of Procambarus clarkii.Three principal components were selected for PCA,which had a cumulative contribution rate of 96.01%and represented the main information of the volatile flavor substances.Comprehensive analysis showed that the rice–crayfish co-culture mode(DX1)had the highest score and the lotus–crayfish co-culture mode(OX)had the lowest score.CA classified the six culture modes into five categories and classified all volatile flavor substances detected into four categories,reflecting the differences in volatile components in the meat of Procambarus clarkii from different culture modes.The results were in good agreement with those of PCA for rice-crayfish culture modes.

关 键 词：克氏原螯虾 挥发性成分 养殖模式 气相色谱-质谱法 主成分分析 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]