| 四种不同生境模式养殖的雄性中华绒螯蟹性腺挥发性风味成分比较 |
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| 引用本文： | 吴浩然,林琳,葛孟甜,程华峰,姜绍通,陆剑锋. 四种不同生境模式养殖的雄性中华绒螯蟹性腺挥发性风味成分比较[J]. 现代食品科技, 2019, 35(6): 92-101 |
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| 作者姓名： | 吴浩然 林琳 葛孟甜 程华峰 姜绍通 陆剑锋 |
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| 作者单位： | 合肥工业大学食品与生物工程学院,安徽合肥,230009;合肥工业大学食品与生物工程学院,安徽合肥230009;安徽省农产品精深加工重点实验室,安徽合肥230009;农产品生物化工教育部工程研究中心,安徽合肥230009;合肥工业大学食品与生物工程学院,安徽合肥230009;安徽省农产品精深加工重点实验室,安徽合肥230009 |
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| 基金项目： | 国家虾蟹产业技术体系（CARS-48）；安徽水产产业技术体系（AHCYJSTX-08） |
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| 摘 要： | 采用电子鼻(E-Nose)结合顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术对四种不同生境模式(池塘、稻田、湖泊、长江)的雄性中华绒螯蟹性腺挥发性成分进行鉴定。电子鼻结果显示,湖泊和稻田雄蟹性腺风味轮廓相似,而池塘和长江雄蟹性腺的风味轮廓较为独特,可明显区分。运用GC-MS对四种雄蟹性腺中挥发性成分的种类和含量进行分析,并通过各挥发性成分的阈值计算其气味活度,筛选出主体呈香化合物(OAV≥1)。结果表明,湖泊和稻田雄蟹性腺中的挥发性成分在组成和含量上相近,而池塘和长江雄蟹性腺中的挥发性成分则比较复杂,且长江雄蟹性腺中己醛(634.36 ng/g)、苯甲醛(1361.98 ng/g)和2-戊基呋喃(231.11ng/g)等主体呈香化合物的含量明显高于其他三种雄蟹性腺。综上结果表明,湖泊和稻田雄蟹性腺的风味相似,而池塘和长江雄蟹性腺的风味比较独特,且在四种模式中,长江雄蟹性腺风味相对较优。
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| 关 键 词： | 中华绒螯蟹 挥发性风味物质 气味活度 气质联用 电子鼻 |
| 收稿时间： | 2019-01-11 |
Comparison of Volatile Flavor Components in Gonad of Male Chinese Mitten Crab (Eriocheir sinensis) Cultured with Four Different Eco-environment Modes |
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| WU Hao-ran,LIN Lin,GE Meng-tian,CHENG Hua-feng,JIANG Shao-tong and LU Jian-feng. Comparison of Volatile Flavor Components in Gonad of Male Chinese Mitten Crab (Eriocheir sinensis) Cultured with Four Different Eco-environment Modes[J]. Modern Food Science & Technology, 2019, 35(6): 92-101 |
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| Authors: | WU Hao-ran LIN Lin GE Meng-tian CHENG Hua-feng JIANG Shao-tong LU Jian-feng |
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| Affiliation: | (1.School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China),(1.School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China)(2.Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei 230009, China)(3.Engineering Research Center of Bio-process, Ministry of Education, Hefei 230009, China),(1.School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China),(1.School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China),(1.School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China)(2.Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei 230009, China) and (1.School of Food and Biology Engineering, Hefei University of Technology, Hefei 230009, China)(2.Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei 230009, China)(3.Engineering Research Center of Bio-process, Ministry of Education, Hefei 230009, China) |
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| Abstract: | |
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| Keywords: | Chinese mitten crab volatile flavor components odor activity value GC-MS E-Nose |
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