摘要
以干贝为研究对象,采用常规营养成分分析方法和顶空固相微萃取、气相色谱-质谱联用技术,对干贝的营养成分和挥发性成分进行分析,并结合感觉阈值,利用相对气味活度法评价挥发性风味成分对总体风味的影响程度。结果显示:干贝中的水分、灰分、粗蛋白和粗脂肪含量分别为18.72%,14.43%,53.92%和5.01%;矿物质元素中Na含量最高,达5 284.51 mg/kg;脂肪酸中含量最高的是DHA(C22:6n3,26.75%);干贝中的必需氨基酸质量分数为38.37%,呈味氨基酸占氨基酸总量(WDAA/WTAA)的46.06%;在干贝中共检测出77种挥发性成分,其中关键风味成分主要是壬醛、正庚醛、正辛醛、1-辛烯-3-醇、己醛。
In this paper, the nutritional components of dried scallop were comprehensively analyzed Using conventional nutrition component analysis method. The volatile flavor compounds in the dried scallop were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The contributions of volatile compounds to global odor perception were evaluated by a relative odor activity value（ROAV） combined with odor threshold.The results show that： the Content of the water content, Ash, Crude protein and crude fat in dried scallop are 18.72%,14.43%, 53.92% and 5.01%, respectively; The content of Na was the highest in mineral elements, and reached to 5 284.51 mg/kg; the highest content of fatty acids was DHA（C22：6n3, 26.75%）; The mass fraction of essential amino acids in scallop was 38.37%, flavor amino acid total amino acids（WDAA/WTAA） 46.06%; Seventy-seven volatile compounds were identified in dried scallop. Among them Nonanal, heptanal, n-octanal, 1- octene-3- alcohol, hexanal were the key compounds.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第12期218-226,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD28B05)
浙江省科学计划项目(2012C12008-3)
浙江省渔业科技创新服务平台资助
关键词
干贝
营养成分
固相微萃取
气相色谱-质谱联用
关键风味成分
dried scallop
nutritional components
solid phase microextraction
gas chromatography-mass spectrometry
key flavor components
