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本文旨在探明收获季节的中华绒螯蟹雌蟹不同部位在不同温度下挥发性物质的变化,并为加工提供参考。运用电子鼻和顶空固相微萃取-气质联用仪(HS-SPME-GC-MS)对挥发性物质变化进行检测和分析。电子鼻能够灵敏的检测加热前后气味的变化,新鲜雌蟹在加热到100℃和150℃气味发生明显变化,最终利用GC-MS从新鲜、100℃和150℃雌蟹的不同部分中鉴定出101种、130种和113种挥发性物质,主要有醇类、酮类、醛类、酚类、酯类、碳氢类等化合物。新鲜雌蟹土腥气味较重,主要是三甲胺等物质引起;100℃雌蟹呈现出浓郁香气,主要是壬醛、6-甲基-5-庚烯-2-酮等化合物引起;150℃雌蟹会表现出烤香味,是由2,5-二甲基吡嗪、2-乙酰基吡咯等引起。雌蟹在加热前后挥发性物质变化较大,电子鼻与HS-SPME-GC-MS结合使用后可以分析不同加热温度下雌蟹不同部位挥发性物质的变化。
The purpose of this paper is to find out the changes of volatile substances in different parts of female Chinese crab Eriocheir sinensis at different temperatures during the harvest season and to provide a reference for processing. Volatile substances were detected and analyzed by electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The electronic nose can sensitively detect the changes of the odor before and after heating. The fresh female crabs obviously change the odor when heated to 100 ° C and 150 ° C. Finally, 101 different parts of fresh, 100 ° C and 150 ° C female crabs were identified by GC-MS 130 species and 113 kinds of volatile substances, mainly alcohols, ketones, aldehydes, phenols, esters, hydrocarbons and other compounds. Fresh female crab soil heavy smell, mainly caused by trimethylamine and other substances; female crab at 100 ℃ showed a strong aroma, mainly nonanal, 6-methyl-5-hepten-2-one and other compounds caused; 150 ℃ Female crabs will show a roasted scent, which is caused by 2,5-dimethylpyrazine, 2-acetylpyrrole and the like. The volatile compounds of female crabs changed greatly before and after heating. The electronic nose combined with HS-SPME-GC-MS could analyze the changes of volatile compounds in different parts of female and crab under different heating temperatures.