食品工业科技2012，Vol.33Issue(14)：140-145,156,7.
基于固相微萃取-气-质联用法和电子鼻法检测锯缘青蟹挥发性风味物
Study on detection of volatile flavor components in mangrove crab （Scylla serrate） by HS-SPME-GC-MS and E-Nose methods
摘要
Abstract
Both E-Nose and HS-SPME-GC-MS experiments were performed according to the optimized test parameters to detect the volatile flavor components from four different parts（abdomen ,claw,leg meat and spawn） of both male and female mangrove crabs. E-Nose results showed that flavor odor from these four parts of male and female mangrove crabs could be distinguished well. As a result of GC-MS experiment,totally 77 volatiles, which could be divided into 6 classes,that were identified in both crabs＇ meat and spawn. The generation sources and sensory characteristics of volatiles were further discussed in details. Analytical methods such as Principal Component Analysis（PCA） were successfully applied to process GC-MS data and some characteristic volatile components from four different parts of both male and female manqrove crabs were finally identified.关键词
锯缘青蟹/风味/固相微萃取（SPME）/气相色谱-质谱法（GC-MS）/电子鼻Key words
mangrove crab/flavor/solid phase micro-extraction(SPME)/gas chromatography-mass spectrometry (GC-MS)/electronic nose分类
轻工纺织引用本文复制引用
顾赛麒,王锡昌,陶宁萍,张晶晶,吴娜..基于固相微萃取-气-质联用法和电子鼻法检测锯缘青蟹挥发性风味物[J].食品工业科技,2012,33(14):140-145,156,7.基金项目
“上海市中华绒螯蟹产业技术体系建设”项目 （）
上海市教委重点学科建设项目 （）
上海海洋大学优秀研究生论文培育计划项目（B一9600-10-0003-3）. （）
