三倍体太平洋牡蛎不同组织中挥发性风味成分分析  

Analysis of Volatile Flavor Components in Different Tissues of Triploid Pacific Oyster(Crassostrea gigas)

作　　者：郑泽文 周子权 陈志[2] 陈建楠 薛婷[1] 林岗[1] ZHENG Ze-wen;ZHOU Zi-quan;CHEN Zhi;CHEN Jian-nan;XUE Ting;LIN Gang(Technology Research and Development Center of Marine Active Substances and Products of Fuzhou Institute of Oceanology,Fujian Key Laboratory for the Sustainable Utilization of Special Marine Biological Resources,Fujian Normal University,Fuzhou,Fujian 350117,China;Freshwater Fisheries Research Institute of Fujian,Fuzhou,Fujian 350025,China)

机构地区：[1]福州海洋研究院海洋活性物质与制品技术研发中心,福建省特色海洋生物资源可持续利用重点实验室,福建师范大学,福建福州350117 [2]福建省淡水水产研究所,福建福州350025

出　　处：《福建农业科技》2024年第2期1-9,共9页Fujian Agricultural Science and Technology

基　　金：福州海洋研究院科技项目(2022F03)。

摘　　要：为探究太平洋牡蛎不同组织中挥发性风味成分的差异,揭示牡蛎总体风味的来源及形成机制。采用SPME-GC-MS技术结合多元统计分析的方法,对太平洋牡蛎闭壳肌、肝胰腺、鳃和性腺的挥发性风味成分进行了检测。结果表明:闭壳肌中检测到18种物质,肝胰腺中检测到11种物质,鳃中检测到8种物质,性腺中检测到6种物质。闭壳肌、鳃和性腺中主要成分为醛类物质,肝胰腺中主要成分为醇类物质,4个组织中共检测出28种挥发性风味成分,其中大多数化合物为醛类、酮类、醇类等;采用聚类热图分析、关键风味成分筛选以及主成分分析比较4个不同组织的挥发性风味成分,结果显示太平洋牡蛎中各组织风味差异明显,影响太平洋牡蛎风味的主要物质为醛类和酮类,太平洋牡蛎不同组织中的各种风味物质相互协调,造就了太平洋牡蛎独特的海洋鲜香风味。研究结果对指导太平洋牡蛎风味研究和产品加工利用有重要意义。In order to investigate the differences of volatile flavor components in different tissues of Crassostrea gigas,and reveal the source and formation mechanism of the overall flavor of oysters,the volatile flavor components in the adductor muscle,hepatopancreas,gills and gonads of Crassostrea gigas were detected by using SPME-GC-MS technique combined with the method of multivariate statistical analysis.The results showed that 18 substances were detected in the adductor muscle,11 substances were detected in the hepatopancreas,8 substances were detected in the gills and 6 substances were detected in the gonads.The main components in the adductor muscle,gills and gonads were aldehydes,and the main components in hepatopancreas were alcohols.A total of 28 volatile flavor components were detected in the four tissues,most of which were aldehydes,ketones and alcohols,etc.The clustering heat map analysis,screening of key flavor components and principal component analysis were used to compare the volatile flavor components of the four different tissues,and the results showed that there were obvious differences in the flavors of the various tissues of Crassostrea gigas,and the main substances that affected the flavors of Crassostrea gigas were aldehydes and ketones.The various flavor substances in the different tissues of Crassostrea gigas coordinated with each other to create the unique marine fresh flavor of Crassostrea gigas.The results of this study were of great significance in guiding the research on the flavor of Crassostrea gigas and the processing and utilization of Crassostrea gigas products.

关 键 词：太平洋牡蛎 固相微萃取-气相色谱-质谱 挥发性风味成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]