食品与发酵工业 >

2019 , Vol. 45 >Issue 23: 247 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021502

分析与检测

3种生态环境中华绒螯蟹肉挥发性风味特征的比较

  • 程华峰 ,
  • 林琳 ,
  • 葛孟甜 ,
  • 吴浩然 ,
  • 李肖婵 ,
  • 高凯日 ,
  • 姜绍通 ,
  • 陆剑锋
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  • (合肥工业大学 食品与生物工程学院,安徽省农产品精深加工重点实验室,农产品生物化工教育部工程研究中心,安徽 合肥,230009)
硕士研究生(陆剑锋教授为通讯作者,E-mail:lujf@sibs.ac.cn)。

收稿日期: 2019-06-30

  网络出版日期: 2020-02-11

基金资助

国家虾蟹产业技术体系专项资金(CARS-48);安徽水产产业技术体系(AHCYJSTX-08)

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Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems

  • CHENG Huafeng ,
  • LIN Lin ,
  • GE Mengtian ,
  • WU Haoran ,
  • LI Xiaochan ,
  • GAO Kairi ,
  • JIANG Shaotong ,
  • LU Jianfeng
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  • (School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province,Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China)

Received date: 2019-06-30

  Online published: 2020-02-11

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摘要

为探讨3种生态环境(稻田养殖、湖泊养殖和长江野生)中华绒螯蟹蟹肉挥发性风味特征的差异,采用电子鼻(electronic nose, E-Nose)和顶空固相微萃取-气质联用(headspace solid-phase micro-extraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术对其挥发性风味物质进行分析。结果表明,稻田养殖雌雄蟹肉风味轮廓最为相似,而长江野生雌蟹肉的风味轮廓较为独特,可明显区分。醛类是蟹肉风味的主要贡献物,且稻田养殖蟹与长江野生蟹的醛类含量较高,湖泊养殖蟹最低(P<0.05)。蟹肉气味活度值(odor activity value, OAV)结果表明,稻田养殖雌蟹和雄蟹蟹肉气味活度值的总和均最高。此外,3种生态环境蟹肉的特征风味均以鱼腥味、青草味和清香味为主,其中长江野生雌蟹具有独特的水果香味,稻田养殖蟹的鱼腥味比湖泊养殖蟹和长江野生蟹强,但稻田养殖蟹的青草味、清香味更突出。本研究对中华绒螯蟹生态养殖系统的选择具有重要指导意义。

关键词： 中华绒螯蟹; 生态环境; 挥发性物质; 气味活度值; 电子鼻

本文引用格式

程华峰 , 林琳 , 葛孟甜 , 吴浩然 , 李肖婵 , 高凯日 , 姜绍通 , 陆剑锋 . 3种生态环境中华绒螯蟹肉挥发性风味特征的比较[J]. 食品与发酵工业, 2019 , 45(23) : 247 -256 . DOI: 10.13995/j.cnki.11-1802/ts.021502

Abstract

To explore the differences of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems (paddy field, lake, and Yangtze River), electronic nose (E-Nose) technology and headspace soild-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the volatile flavor compounds. The results of E-Nose showed that the flavor profiles of meat in male and female E. sinensis cultured in paddy field were the most similar to each other, while the flavor profiles of female crab meat from Yangtze River were specific and could be well distinguished. The results of GC-MS indicated that aldehydes were the main contributors to the flavor of crab meat, and the aldehyde content of paddy field crab and Yangtze River crab were higher than that of lake crab (P<0.05). The sum of odor activity value (OAV) of paddy field crab meat was the highest among the three eco-environment systems, whether male or female. Additionally, there were mainly 3 kinds of characteristic flavors in the crab meat obtained from three eco-environment systems: fishy flavors, grassy flavors and fragrant flavors. Among them, the female crab meat of Yangtze River had a unique fruity flavor, and the fishy flavor of paddy field crab was stronger than that of lake crab and Yangtze River crab while the grassy and fragrant flavors were more prominent in the paddy field crab. Therefore, the present research has important guiding significance for choosing the ecological system of E. sinensis.

Key words： Eriocheir sinensis; eco-environment; volatile flavor compounds; odor activity value (OAV); electronic nose (E-Nose)

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