SPME和气质联用测定牡蛎中的风味物质

采用固相微萃取技术(SPME)分别提取未煮制的生牡蛎和煮过的熟牡蛎中的风味物质,并采用气相色质联用法(GC MS)对风味物质进行鉴定。结果分别从未煮制的生牡蛎和煮制过的熟牡蛎的提取物中检测到34种和36种主要化合物。烃类以及1 辛烯 3 醇、4 壬烯醛、2 辛醛等对生牡蛎的风味产生较大的影响;3 戊烯 2 酮、1 戊烯 3 酮、2 壬酮、苯甲醛、庚醛、壬醛、丁香醛、4 Z庚烯醛等对煮制后的熟牡蛎的风味有较大的作用。

Determination of flavor substances in oyster by SPME coupled to gas Chromatography

SPME was used to distill the flavor substances of the uncooked or cooked oyster and GC-MS was used to analyze the flavor substances.Thirty-four and thirty-six compounds were identified in the uncooked or cooked oyster,respectively.Hydrocarbon,1-octen-3-ol,4-nonenal and 2-octenal play the main role to the uncooked oyster;3-penten-2-ol,1-penten-3-d,2-nonanone,benzaldehyde,heptanal,nonanal,lilac aldehyde and 4z-pentenal were the main flavor compounds of cooked oyster.