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采用顶空-固相微萃取(HS-SPME)联合气质联用技术(GC-MS)分析新鲜与腐败中国对虾肉的风味成分,使用100μm PDMS微萃取头进行样品前处理,结果测定出新鲜对虾肉风味成分34种,主要有氨基酸、萜烯类、甲氧苯及衍生物、烷烃等;腐败对虾肉风味成分48种,以醇类、萜烯类、醛类、酮类、甲氧苯及衍生物为主。测定的风味物质特征与感官评价结果相符。结果表明,HS-SPME-GC-MS是一种适合分析对虾肉风味物质组成的方法,可配合感官评价进行产品质量评估、产品分级等。
The flavor components of fresh and decayed shrimp were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The samples were pretreated with 100μm PDMS microextraction heads. 34 kinds of meat flavor ingredients, mainly amino acids, terpenes, methoxybenzene and derivatives, alkanes, etc .; corrupt prawn meat flavor components of 48 kinds of alcohols, terpenes, aldehydes, ketones, methoxybenzene and Derivatives based. The measured flavor characteristics are consistent with the sensory evaluation results. The results showed that HS-SPME-GC-MS is a suitable method for analyzing the composition of flavoring substances in shrimp meat, and can be used in combination with sensory evaluation to evaluate product quality and product classification.