肉类研究2023，Vol.37Issue(12)：32-38,7.DOI:10.7506/rlyj1001-8123-20240111-008
不同养殖模式克氏原螯虾肉中挥发性成分的差异研究
Differences in Volatile Components of Procambarus clarkii from Different Co-culture Modes
摘要
Abstract
To investigate the effects of different culture modes on the volatile flavor composition of Procambarus clarkii,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the volatile substances in the meat of Procambarus clarkii from six representative culture modes(from four classes)in Xinghua,Jiangsu Province,and the volatile flavor composition data were evaluated by principal component analysis(PCA)and cluster analysis(CA).A total of 31 volatile substances including eight ketones,three esters,13 hydrocarbons,three amines,two alcohols,and two other compounds were detected in the meat of Procambarus clarkii.Three principal components were selected for PCA,which had a cumulative contribution rate of 96.01%and represented the main information of the volatile flavor substances.Comprehensive analysis showed that the rice-crayfish co-culture mode(DX1)had the highest score and the lotus-crayfish co-culture mode(OX)had the lowest score.CA classified the six culture modes into five categories and classified all volatile flavor substances detected into four categories,reflecting the differences in volatile components in the meat of Procambarus clarkii from different culture modes.The results were in good agreement with those of PCA for rice-crayfish culture modes.关键词
克氏原螯虾/挥发性成分/养殖模式/气相色谱-质谱法/主成分分析Key words
Procambarus clarkii/volatile components/culture mode/gas chromatography-mass spectrometry/principal component analysis分类
轻工纺织引用本文复制引用
屠晓航,李鹏鹏,卞欢,耿志明,诸永志,徐为民,王道营..不同养殖模式克氏原螯虾肉中挥发性成分的差异研究[J].肉类研究,2023,37(12):32-38,7.基金项目
江苏现代农业(克氏原螯虾)产业技术体系质量安全与加工创新团队项目(JATS[2021]443) （克氏原螯虾）
江苏省农业科技自主创新资金项目(CX(21)2030) （CX(21）
