摘要
采用顶空固相微萃取-气-质联用技术(HS-SPME-GC-MS),对采自阳澄湖的特级、1级、2级的雄性及雌性中华绒螯蟹(Eriocheir sinensis)性腺中的香气成分进行了鉴定并以内标法对其定量。6种中华绒螯蟹样本中共检测到8类58种挥发物,采用主成分分析法(PCA)对标准化后的8类香气成分的浓度值进行分析,以主成分综合得分作为评价依据得到:特级和1级雌蟹性腺的香气品质最好,且呋喃类、醇类、芳香类、醛类4类成分对其贡献显著,是表征"高品质风味"的特征性香气成分;将性别因素统一考虑后,中华绒螯蟹等级越高,性腺香气品质越好;相同等级条件下,雌蟹性腺香气评分高于雄蟹。结果证实,主成分分析法可用于建立不同中华绒螯蟹性腺香气品质的评价模型。本研究旨在为深入探讨如何改善中华绒螯蟹的风味特性提供理论参考。
HS-SPME-GC-MS technology was applied to identify the aroma compounds from the gonad of special, first and second grades of both male and female Chinese mitten-handed crabs cultured in Yangcheng Lake. Fifty-eight volatiles, which can be divided into eight classes, were identified from six kinds of crab samples and further quantitated based on internal standard analysis. The concentrations of eight classes of volatiles were stan- dardized first and then principal component analysis （PCA） analyzed the standard data. Comprehensive scores （also called S-scores）, which were calculated from each principal component value and its variance contribution, were used to evaluate the aroma-quality of gonad. The results showed that special and first grades of female crabs had the highest aroma-quality among the six crab samples. Meanwhile, furans, ketones, aromatics, and aldehydes were identified as the four characteristic aroma species that related and contributed a lot to ＂better quality of aroma＂. With a unified consideration of gender factor, we conclude that higher grades of crabs result in better quality of aroma. However, female crabs always acquired higher S-scores than males of the same grade. We have demonstrated that PCA can be used to successfully establish a model for evaluating aroma-quality of crab gonad. Our work offers some theoretical references for future efforts in flavor property improvement.
出处
《中国水产科学》
CAS
CSCD
北大核心
2013年第2期434-441,共8页
Journal of Fishery Sciences of China
基金
上海市中华绒螯蟹产业技术体系建设项目(D-8003-10-0208)
上海市教委食品质量与安全重点学科建设项目(J50704)
上海海洋大学优秀研究生论文培育计划项目(B-9600-10-0003-3)
关键词
中华绒螯蟹
香气成分
主成分分析
品质评价
性腺
Eriocheir sinensis
aroma compound
principal component analysis
quality evaluation
gonad
作者简介
顾赛麒（1984-），男，博士生，研究方向为食品营养与风味．E-mail：gusaiqi@126．com
通信作者：王锡昌，教授，博士生导师，研究方向为食品营养与安全．E—mail：xcwang@shou．edu．cn
