| 温室鳖与池塘鳖肌肉和裙边挥发性风味成分的研究 |
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| 引用本文： | 方燕,袁信华,过世东,王利平,吴胜芳.温室鳖与池塘鳖肌肉和裙边挥发性风味成分的研究[J].食品科学,2008,29(2):110-115. |
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| 作者姓名： | 方燕 袁信华 过世东 王利平 吴胜芳 |
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| 作者单位： | 1. 江南大学食品学院,食品科学与安全教育部重点实验室,江苏,无锡,214122
2. 江南大学分析测试中心,江苏,无锡,214122 |
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| 摘 要： | 采用顶空固相微萃取(HS-SPME)和气质联用技术研究了温室鳖、池塘鳖肌肉和裙边的挥发性风味成分.共鉴定出113种化合物,温室鳖肌肉含59种,池塘鳖肌肉含34种,温室鳖裙边含60种,池塘鳖裙边含50种.113种化合物中含芳香族化合物23种、醛类23种、醇类19种、酮类12种、N、S化合物10种、烷烃类10种、酯类8种、酸类5种、呋喃类化合物3种.
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| 关 键 词： | 中华鳖 挥发性风味化合物 顶空固相微萃取 气相色谱质谱联用 温室 池塘 肌肉 裙边 挥发性风味成分 技术研究 Meat sinensis Pond Greenhouse Compounds Flavor Volatile 类化合物 呋喃 酸类 酯类 烷烃类 酮类 醇类 |
| 文章编号： | 1002-6630（2008）02-0110-06 |
| 收稿时间： | 2006-12-15 |
| 修稿时间： | 2006年12月15 |
Study on Volatile Flavor Compounds of Greenhouse and Pond Trionyx sinensis Meat and Calipash |
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| FANG Yan,YUAN Xin-hua,GUO Shi-dong,WANG Li-ping,WU Sheng-fang.Study on Volatile Flavor Compounds of Greenhouse and Pond Trionyx sinensis Meat and Calipash[J].Food Science,2008,29(2):110-115. |
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| Authors: | FANG Yan YUAN Xin-hua GUO Shi-dong WANG Li-ping WU Sheng-fang |
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| Abstract: | Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). A total of 113 volatile flavor compounds were identified:59 in greenhouse Trionyx sinensis meat and 34 in pond Trionyx sinensis meat while 60 in greenhouse Trionyx sinensis calipash and 50 in pond Trionyx sinensis calipash, which include 23 aromatic compounds, 23 aldehydes, 19 alcohols, 12 ketones,10 nitrogen or sulphur compounds, 10 hydrocarbons, 8 esters, 5 acids and 3 furan. |
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| Keywords: | Trionyx sinensis volatile flavor compounds HS-SPME GC-MS |
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