文献类型：期刊文献

中文题名：SDE/GC-MS测定南美白对虾的挥发性香气成分

英文题名：Determination of Volatile Aroma Compounds of P. vannamei by SDE/GC-MS

作者：麦雅彦[1];杨锡洪[1];连鑫[1];吉宏武[1];刘书成[1];毛伟杰[1];解万翠[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,广东海洋大学食品科技学院

年份：2014

卷号：30

期号：1

起止页码：206

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2011、EI(收录号：20141117464616)、Scopus(收录号：2-s2.0-84897787294)、北大核心

基金：现代农业产业技术体系建设专项资金资助项目(GARS-47);国家级大学生创业实践项目资助(1056612092)

语种：中文

中文关键词：南美白对虾;香气成分;同时蒸馏萃取(SDE);气相色谱—质谱联用(GC-MS);指纹图谱

外文关键词：Penaeus vannamei; aromatic components; simultaneous distiUation-extmction; gas chromatography-mass spectrography;fingerprint

中文摘要：基于感官品评与仪器分析相结合,优化并采用同时蒸馏萃取/气相色谱-质谱联用(SDE/GC-MS)方法对南美白对虾挥发性香气成分进行了分析,对特征性香气组分进行鉴定,并对其挥发性香气成分指纹图谱进行了初步探讨。GC-MS分析结果表明,同时蒸馏萃取法可以较好地提取南美白对虾的挥发性香气成分,优化后的SDE提取方法为:南美白对虾100 g,料液比1:3,有机溶剂为乙醚30 mL和二氯甲烷30 mL混合,蒸馏时间3 h;GC-MS检测的挥发性香气成分中,含有烃类、醇类、酮类、脂类、萘类类等;烃类含量65%以上,其中二十烷大于15%,烃类化合物赋予对虾清甜气味,但阈值较高;1-戊烯-3-醇、(顺,反)3,5-辛二烯-2-酮和(反,反)3,3-辛二烯-2-酮以及酯类化合物都具有较低的阈值,赋予对虾良好风味,是南美白对虾中重要的特征性香气成分。

外文摘要：Combined with sensory evaluation and insla＇umental analysis, the volatile compounds of P vannamei were determined by SDE/GC-MS. The characteristic aromas were identified and the fingerprint of volatile compounds was investigated. GC-MS results showed that the SDE could effectively extract the volatile aroma components of P vannamei, and the extract condition was optimized： P. vannamei weight 100 g, solid-liquid ratio 1/3, mixture of ether 30 mL and dichloromethane 30 mL, and distillation time 3h. The volatile components determined by GC-MS indicated that hydrocarbons accounted for more than 65%, of which eicosane was over 15%, hydrocarbon compounds endowed P vannamei with sweet smell, but theft threshold value was higher. While 3-methyl-l-penten-3-ol, （E,Z）3,5-octadien-2-one, （E,E）3,5-octadien-2-one and some ester compounds had lower thresholds, which were important and specific flavor ofP. vannamei.