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| 中国对虾、秀丽白虾及日本昭虾风味成分的研究 | |
| 引用本文： | 孟绍凤,顾小红,王利平,刘扬珉,汤坚.中国对虾、秀丽白虾及日本昭虾风味成分的研究[J].河南工业大学学报(自然科学版),2006,27(3):39-44. |
| 作者姓名： | 孟绍凤 顾小红 王利平 刘扬珉 汤坚 |
| 作者单位： | 1. 江南大学,食品科学与安全教育部重点实验室,江苏,无锡,214036 2. 江南大学分,析测试中心,江苏,无锡,214036 3. 江南大学,食品科学与安全教育部重点实验室,江苏,无锡,214036;江南大学分,析测试中心,江苏,无锡,214036 |
| 摘 要： | 研究采用同时蒸馏萃取(SDE)法提取,利用GC-MS分析了中国对虾、秀丽白虾及日本昭虾的挥发性风味成分.3种虾共鉴定出116种风味物质,对虾的挥发性化合物总量最高,日本昭虾其次,秀丽白虾最低.对虾中烷基吡嗪类含量最高,日本昭虾中含硫化合物含量最高.研究检测非挥发性风味成分游离氨基酸的含量,比较了其在3种虾中的差异及对挥发性化合物组成的影响. |
| 关 键 词： | 虾 同时蒸馏萃取(SDE) 挥发性化合物 风味 |
| 文章编号： | 1673-2383(2006)03-0039-06 |
| 修稿时间： | 2005年12月28 |
STUDIES ON THE FLAVORINGS COMPOUNDS OF PENAEUS CHINESIS,PALAEMON MODESTUS HELLER AND MACROBRACHIUM NIPPONENSE |
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| MENG Shao-feng,GU Xiao-hong,WANG Li-ping,LIU Yang-min,TANG Jian.STUDIES ON THE FLAVORINGS COMPOUNDS OF PENAEUS CHINESIS,PALAEMON MODESTUS HELLER AND MACROBRACHIUM NIPPONENSE[J].Journal of Henan University of Technology Natural Science Edition,2006,27(3):39-44. | |
| Authors: | MENG Shao-feng GU Xiao-hong WANG Li-ping LIU Yang-min TANG Jian |
| Abstract: | Traditional simultaneous distillation extraction(SDE) was used to extract the volatile compounds from Macrobrachium nipponense,Penaeus chinesis and Palaemon modestus Heller.A total of 116 volatile flavor compounds were purified and identified successfully by GC-MS.Penaeus chinesis had the highest content of the volatile compounds and Palaemon modestus had the lowest content.The content of Alkyl pyrazines in the Penaeus chinesis were the most and the content of sulfur-containing compounds in Macrobrachium nipponense were the most.The free amino acid compositions of the three samples were compared. |
| Keywords: | shrimp simultaneous distillation extraction(SDE) flavor volatile compounds |
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