食品与发酵工业2015，Vol.41Issue(5)：160-166,7.DOI:10.13995/j.cnki.11-1802/ts.201505029
基于HS-SPME-GC-MS法的超高压处理牡蛎肉中挥发性成分分析
Analysis of volatile components in Crassostrea hongkongensis hydrolysates after UHP by SPME-GC-MS
摘要
Abstract
Using headspace solid phase micro extraction GC-MS (HS-SPME-GC-MS),on the basis of identification of the characteristics of oyster meat flavor compounds,fresh oyster meat for control,analysis and comparison of the heat treatment and high pressure processing the impact of two different processing methods for oyster meat volatile components,while discussed the relationship between oyster and processing pressure on volatile components.The results showed that fresh oyster meat were detected 54 kinds of volatile compounds,aldehydes,alcohols,ketones and hydrocarbons,the relative content were 14.26％,49.60％,20.95％ and 14.54％;Aldehydes threshold which is generally low,is an important component of the impact characteristic odor of fresh oysters;When pressurized to 600MPa the relative content of aldehydes and alcohols than the control group increased by 25.2％ and decreased 25.1％,ketones and hydrocarbons little change with increasing pressure.Heat-treated material compared with the control group oyster meat the relative content of aldehydes and alcohols respectively decreased 22.92％ and an increase of 22.56％,the relative content of aldehydes and alcohols on 600MPa and heat-treated material is close.关键词
牡蛎组织匀浆/固相微萃取/气质联用/挥发性成分/超高压Key words
oyster tissue homogenates/solid phase micro-extraction (SPME)/gas chromatography massspectrometry (GC-MS)/volatile flavor components/ultra high pressure引用本文复制引用
王晓谦,秦小明,郑惠娜,章超桦..基于HS-SPME-GC-MS法的超高压处理牡蛎肉中挥发性成分分析[J].食品与发酵工业,2015,41(5):160-166,7.基金项目
现代农业产业技术体系建设专项资金资助(编号:CARS-48-07B) （编号:CARS-48-07B）
贝类产业关键技术推进研究与示范(广东省科技厅,编号:2010B020201014) （广东省科技厅,编号:2010B020201014）
广东省贝类产业关键技术集成及推广(国家星火计划十二五重大与重点项目) （国家星火计划十二五重大与重点项目）
