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目的:探讨南、北方人工养殖仿刺参挥发性物质的差异。方法:运用电子鼻和顶空固相微萃取气-质谱联用法(HS-SPME-GC-MS)分析不同温度加热的南、北方仿刺参。结果:不同温度的南、北方仿刺参风味物质有较大变化,在同一温度下部分物质相似。GC-MS分析可知,新鲜南方仿刺参的主要挥发性成分为烃类,北方仿刺参为烃类和醇类;100℃加热南方仿刺参为烃类和醛类,北方仿刺参为烃类和醇类;150℃加热南方仿刺参为酯类和醇类,北方仿刺参为醛类和杂环类。新鲜南方仿刺参以清香味(芳香烃、苯乙醛、丁酸乙酯)为主,经100℃加热后,开始产生少量不愉快的气味(正庚醛、1-戊烯-3-醇)。相比于南方仿刺参,新鲜北方仿刺参清香味较弱,可能呈蘑菇香气和类似金属味[4-己炔-3-醇、1-(2-乙基-3-环己烯基)乙醇];经100℃加热后其主要挥发性成分不变,但也产生不愉快的气味。经150℃加热后,南、北仿刺参均产生浓郁的肉香味和焙烤味(2,6-二甲基吡嗪、2-乙酰吡咯),同时也产生很多刺激性气味(胺类、乙硫醇),且北方仿刺参肉香味较浓,南方仿刺参刺激性气味大。结论:本研究结果对仿刺参的人工养殖和加工工艺具有指导作用。
Objective: To investigate the difference of volatiles in artificial breeding sea cucumber (SSPA) in south and north China. METHODS: Southern and northern fringed sea cucumber (Mythimna separata) were heated by electron nose and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results: There was a great change in flavor substances of S. argenteus at different temperatures, and some of them were similar at the same temperature. GC-MS analysis showed that the main volatile components of the fresh southern Apostichopus japonicus were hydrocarbons and the northern ones were Hydrocarbons and alcohols. The southern ones were heated to 100 ° C for hydrocarbons and aldehydes, Hydrocarbons and alcohols; 150 ℃ heating Imitation sea cucumber as esters and alcohols, the northern sea cucumber as aldehydes and heterocyclic. Fresh southern imitation of sea cucumber to smell (aromatics, phenylacetaldehyde, ethyl butyrate) mainly heated at 100 ℃, began to produce a small amount of unpleasant odor (n-heptanal, 1-penten-3-ol) . Compared with S. auricula, the fresh northern fescue had weak fragrance, which might be mushroom aroma and similar metal taste [4-hexyn-3-ol, 1- (2-ethyl-3-cyclohexenyl ) Ethanol]; the main volatile components after heating at 100 ° C, but also produce unpleasant odor. After being heated at 150 ℃, both S. argennis and S. argentris produce rich meaty and roasted flavor (2,6-dimethylpyrazine, 2-acetylpyrrole) and many irritating odors (amines, B Mercaptan), and the northern imitation sea cucumber thick smell of meat, southern imitation sea cucumber irritating odor. Conclusion: The results of this study can guide the artificial breeding and processing of A. glabra.