摘要
采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)及电子鼻(E-Nose)技术,对采自松江的二级雌性中华绒螯蟹体肉、钳肉、足肉、性腺4个部位中的香气成分进行检测。电子鼻结果显示,松江中华绒螯蟹不同部位香气轮廓存在一定差异性,可进行明显区分。采用GC-MS从松江中华绒螯蟹4个可食部位中共检测到7大类48种香气物质,并由内标法对各香气物质定量。通过查阅文献获得各香气物阈值后,计算求得其活性值(OAV)。以OAV为依据,从48种化合物中筛选得到了癸醛等12种最为关键的活性香气物质,并运用主成分分析法(PCA)和聚类分析法(CA)对其OAV进行分析。主成分分析结果显示:2-乙基呋喃等5种化合物为表征松江中华绒螯蟹性腺、钳肉和足肉的特征性活性香气物质。聚类分析结果显示:12种活性香气物质可聚为3类,且每类都独立含有代表某一特定部位的特征性活性香气物质。由此提出一种结合多元统计分析方法鉴别水产品特征性活性香气物质的新思路。
Both HS-SPME-GC-MS and E-Nose techniques were applied to identify aroma compounds from abdomen, claw, leg meats and spawn of female Eriocheir sinensis cultured in Songiiang region. E-Nose results showed that aroma profile from four edible parts could be distinguished well. As a result of GC-MS analysis, 48 volatiles that can be divided into 7 species were identified in four parts and further quantified based on internal standard analysis. Odor activity values （OAVs） of these aroma compounds were calculated according to their thresholds, as reported in the literature. Twelve key aroma-active compounds, such as decanal, were further selected according to their OAVs and analyzed by principal component analysis （PCA） and cluster analysis （CA） procedures. PCA results showed 5 compounds including 2-ethylfuran to be characteristic aroma-active compounds （CAACs） from claw, leg meat and spawn. However, CA results showed that the twelve aroma-active compounds could be classified into 3 clusters and each cluster contained only one CAAC for a certain edible part. As a conclusion, a new path for CAAC selection from aquatic products like Eriocheir sinensis, has been successfully established by us relying on several multivariate statistical methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期239-244,共6页
Food Science
基金
上海市现代农业产业技术体系建设项目(中华绒螯蟹体系)(D-8003-10-0208)
上海市教委食品质量与安全重点学科建设项目(J50704)
上海海洋大学优秀研究生论文培育计划项目(B-9600-10-0003-3)
关键词
中华绒螯蟹
香气
活性值
气质联用
电子鼻
Chinese mitten crab aroma compounds
odor activity value
GC-MS E-Nose
