| 不同解冻时间对冰鲜牡蛎挥发性风味物质的影响 |
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| 引用本文： | 沈丽,张丽君,许柏球. 不同解冻时间对冰鲜牡蛎挥发性风味物质的影响[J]. 肉类研究, 2012, 26(3): 5-8. DOI: 10.7506/rlyj1001-8123-201203002 |
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| 作者姓名： | 沈丽 张丽君 许柏球 |
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| 作者单位： | 深圳职业技术学院应用化学与生物技术学院,广东深圳,518055 |
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| 摘 要： | 采用固相微萃取法提取,利用气相色谱-质谱法对冰鲜牡蛎中挥发性物质进行分离鉴定。结果表明,利用该方法鉴定出的冰鲜牡蛎的挥发性物质共有39种,主要挥发性物质有己醛、1-辛烯-3-醇、3-辛酮等;进一步研究不同解冻时间,挥发性物质的种类和相对含量的变化表明,随着解冻时间的延长,挥发性物质中醛酮类相对含量减少,胺类相对含量增加,其他化合物也增多。
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| 关 键 词： | 固相微萃取 气相色谱-质谱联用技术 牡蛎 挥发性物质 |
Changes in Volatile Flavor Components of Frozen Oyster during Thawing |
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| SHEN Li,ZHANG Li-jun,XU Bai-qiu. Changes in Volatile Flavor Components of Frozen Oyster during Thawing[J]. Meat Research, 2012, 26(3): 5-8. DOI: 10.7506/rlyj1001-8123-201203002 |
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| Authors: | SHEN Li ZHANG Li-jun XU Bai-qiu |
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| Affiliation: | School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China |
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| Abstract: | The volatile components of froze oyster were extracted by solid-phase micro-extraction(SPME) and analyzed by as chromatography-mass spectrometry(GC-MS).A total of 39 volatile compounds were identified.Among them,hexanal,1-octen-3-ol and 3-octanone were predominant.The relative content of aldehydes and ketones decreased as the thawing process proceeded,whereas the relative content of amines and other compounds increased. |
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| Keywords: | solid-phase micro-extraction(SPME) gas chromatography-mass spectrometry(GC-MS) oyster volatile substances |
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