MMSE-GC-O结合OAV法鉴定蒸制崇明地区 中华绒螯蟹中关键气味物质
目的 分析蒸制雄性崇明地区中华绒螯蟹不同可食部位的挥发性成分，筛选关键气味物质，为解析其优良风味提供理论依据。方法 采用7个MonoTrap RCC18 吸附子在100 ℃下对5 g样品顶空萃取50 min，运用GC-MS对各挥发物进行分离鉴定，以内标法对其进行半定量，联用GC-O法和OAV法进一步筛选得到关键气味物质。结果 雄性中华绒螯蟹中共鉴定得到71种挥发性成分，体肉、钳肉、足肉和性腺中分别得到50种、48种、52种和62种成分。从所有71种物质中进一步筛选得到19种“关键气味物质”，其中6种为“主要关键气味物质(MKOCs)”(气味强度值≥3且气味活性值≥10)。三甲胺(鱼腥味)为4个部位所共有的MKOC，除三甲胺外，苯甲醛(杏仁味)和(Z)-4-庚烯醛(鱼腥味)分别为体肉和足肉中的MKOC，己醛(青草味)、1-辛烯-3-醇(蘑菇味)和壬醛(青草味)是性腺中的MKOCs。结论 6种MKOCs被OAV法和GC-O法同时证实具有较高的气味活性，可表征雄性崇明中华绒螯蟹不同部位的关键香气特征，其形成机制值得进一步研究。
Objective To analyze the volatile compounds in different edible parts of steamed male E. sinensis farmed in Chongming region, select the key odor compounds (KOCs) from all the volatiles and finally offer some theoretical basis to explain its outstanding flavor. Methods Seven adsorption rods made of MonoTrap RCC18 were applied to extract the volatile compounds of 5 g crab sample under 100 ℃ for 50 min under a headspace extraction mode. Those volatiles of crab samples were then separated and identified by GC-MS and quantified by an internal standard method. In order to select the KOCs from all the volatiles, a combination of GC-O and OAV methods were also employed. Results A total of 71 volatiles were finally identified in male E. sinensis farmed in Chongming region, among which 50, 48, 52 and 60 volatiles were identified in the abdomen, claw, leg meat and the gonad part, respectively. 19 KOCs were successfully selected from all 71 volatiles. Among them, 6 main key odor compounds (MKOCs), with an odor intensity value (OIV) over three and an odor activity value (OAV) over ten, were eventually obtained. Trimethylamine (fishy) was the only MKOC in all four parts. Besides, benzaldehyde (almond-like) and (Z)-4-heptenal (fishy) were the MKOC in the abdomen meat and leg meat, respectively. 3 MKOCs were found in the gonad part, including hexanal (grassy), 1-octen-3-ol (mushroom) and nonanal (grassy). Conclusion Six MKOCs were verified to have relative high odor activities by both OAV and GC-O methods. Those MKOCs might represent the key odor characteristics of different edible parts of male E. sinensis farmed in Chongming region. However, the task of revealing formation mechanism for these MKOCs remains to be carried out in the future.
标题：MMSE-GC-O结合OAV法鉴定蒸制崇明地区 中华绒螯蟹中关键气味物质
英文标题：Characterization of key odor compounds in steamed Chinese mitten crab (Eriocheir sinensis) farmed in Chongming region by monolithic material sorptive extraction-gas chromatography-olfatometry and odor activity value methods
作者：
顾赛麒 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
吴娜 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
张晶晶 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
吉思茹 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
陶宁萍 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
王锡昌 上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心
中文关键词:中华绒螯蟹,固相萃取整体捕集剂,气相色谱-嗅辨仪,气味强度值,气味活性值,
英文关键词:Eriocheir sinensis,Mono Trap,gas chromatography-olfactometry,odor intensity value,odor activity value,
发表日期：2014-01-24
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