摘要
在实验室模拟虾夷扇贝保活流通过程,采用气相色谱-质谱定量分析不同流通时间和阶段的活品虾夷扇贝挥发性成分,利用主成分分析和判别分析鉴别保活流通过程虾夷扇贝气味特征的变化。结果表明:在整个流通链中共分析出生鲜虾夷扇贝的57种挥发性成分,可分为7类,分别是含硫化合物、烷烃类、含氮化合物、杂环化合物、芳香族、醇类以及醛类,对每类化合物相对含量进行分析,发现含硫化合物、含氮化合物以及醛类的相对含量可以作为反映生鲜扇贝生理状态的参考;进一步做主成分分析,保活流通过程中8个时间节点的样品可分为4个阶段,其中第0天为阶段A、第1、2、3天为阶段B,第4、5、6天为阶段C,第7天为阶段D;通过判别分析得出,己烷、三氯甲烷、环己烯以及癸醛这4种挥发性化合物是评判虾夷扇贝流通链不同阶段的最主要因素。
Live transportation of Yesso scallop was simulated by a laboratory simulation platform,and gas chromatographymass spectrometry（GC-MS） was used to quantitatively analyze volatile components of Yesso scallop during live transportation. Principal component analysis and discriminant analysis were applied to identify changes in odor characteristics of Yesso scallop during live transportation. The results showed that 57 volatile compounds were detected throughout the transportation process,including sulfur compounds,alkanes,nitrogen compounds,heterocyclic compounds,aromatic,alcohols nitrogen compounds and aldehydes. Sulfur compounds,nitrogen compounds and aldehydes could be used as reference factors to evaluate the physiological status of Yesso scallop during live transportation. The whole live transportation was divided into four stages including A（0 day）,B（1st–3rd day）,C（4th–6th day） and D（7th day）. The four volatile compounds hexane,chloroform,cyclohexene and decanal were identifi ed as the most important factors to estimate the transportation chain of scallops.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第4期93-97,共5页
Food Science
基金
国家现代农业(贝类)产业技术体系建设专项(CARS-48-08B)
关键词
虾夷扇贝
化学计量学
气相色谱-质谱联用
挥发性成分
Yesso scallop
chemometrics
gas chromatography-mass spectrometer（GC-MS）
volatile compounds
