文献类型：期刊文献

中文题名：基于HS-SPME-GC-MS法的超高压处理牡蛎肉中挥发性成分分析

英文题名：Analysis of volatile components in Crassostrea hongkongensis hydrolysates after UHP by SPME-GC-MS

作者：王晓谦[1];秦小明[1];郑惠娜[1];章超桦[1]

机构：[1]广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室国家贝类加工技术研发分中心(湛江)广东海洋大学食品科技学院,广东湛江524088

年份：2015

卷号：41

期号：5

起止页码：160

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2014、CSCD2015_2016、北大核心、CSCD

基金：现代农业产业技术体系建设专项资金资助(编号:CARS-48-07B);贝类产业关键技术推进研究与示范(广东省科技厅;编号:2010B020201014);广东省贝类产业关键技术集成及推广(国家星火计划十二五重大与重点项目)

语种：中文

中文关键词：牡蛎组织匀浆;固相微萃取;气质联用;挥发性成分;超高压

外文关键词：oyster tissue homogenates;;solid phase micro-extraction(SPME);;gas chromatography massspectrometry(GC-MS);;volatile flavor components;;ultra high pressure

中文摘要：采用顶空固相微萃取气质联用法(HS-SPME-GC-MS),在鉴定牡蛎肉的特征风味化合物组成的基础上,以生鲜牡蛎肉为对照,分析比较了加热处理和超高压加工2种不同加工方式对牡蛎肉中挥发性成分的影响,同时探讨了不同压力条件下处理对牡蛎肉中挥发性成分的影响。结果表明:生鲜牡蛎肉中共检测到54种挥发性化合物,醛类、醇类、酮类和烃类的相对含量分别为14.26%,49.60%,20.95%和14.54%;其中醛类阈值普遍较低,是影响新鲜牡蛎特征气味的重要组分;加压至600MPa时醛类物质和醇类物质的相对含量比空白组分别增加了25.2%和减少了25.1%,酮类物质和烃类物质随压力增大变化不大。热处理的牡蛎肉与空白组相比的醛类物质和醇类物质的相对含量分别降低了22.92%和增加了22.56%,600MPa与热处理的醛类和醇类物质的相对含量相接近。

外文摘要：Using headspace solid phase micro extraction GC-MS( HS-SPME-GC-MS),on the basis of identification of the characteristics of oyster meat flavor compounds,fresh oyster meat for control,analysis and comparison of the heat treatment and high pressure processing the impact of two different processing methods for oyster meat volatile components,while discussed the relationship between oyster and processing pressure on volatile components. The results showed that fresh oyster meat were detected 54 kinds of volatile compounds,aldehydes,alcohols,ketones and hydrocarbons,the relative content were 14. 26%,49. 60%,20. 95% and 14. 54%; Aldehydes threshold which is generally low,is an important component of the impact characteristic odor of fresh oysters; When pressurized to600 MPa the relative content of aldehydes and alcohols than the control group increased by 25. 2% and decreased25. 1%,ketones and hydrocarbons little change with increasing pressure. Heat-treated material compared with the control group oyster meat the relative content of aldehydes and alcohols respectively decreased 22. 92% and an increase of 22. 56%,the relative content of aldehydes and alcohols on 600 MPa and heat-treated material is close.