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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。
Taking scallop as the research object, the nutritive components and volatile components of scallop were analyzed by conventional nutrient composition analysis, headspace solid-phase microextraction and gas chromatography-mass spectrometry, and the relative odor activity Law to evaluate the impact of volatile flavor components on the overall flavor. The results showed that the contents of moisture, ash, crude protein and crude fat in scallop were 18.72%, 14.43%, 53.92% and 5.01% respectively. The highest content of Na in mineral elements was 5 284.51 mg / kg and the highest content of fatty acids Is DHA (C22: 6n3, 26.75%). The essential amino acids in scallop is 38.37% of the total amino acids and the dominant amino acids account for 46.06% of the total amino acids (WDAA / WTAA); 77 kinds of volatile components are detected in the scallops, The key flavor components are mainly nonanal, n-heptanal, n-octanal, 1-octen-3-ol, hexanal.