采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,以口虾蛄为试材,对其挥发性风味成分进行分析。本研究优化了萃取头、萃取时间、萃取温度、加盐量等HS-SPME条件,结果表明:最优条件为萃取头65μm PDMS/DVB,时间50 min,温度50℃,加盐量0.16 g/mL。对口虾蛄的挥发性风味成分进行检测分析,经NIST质谱数据库检索和文献对照,采用面积归一化法测定各种成分的相对含量。共检出52种成分,包括酸类10种,N/O/S类化合物5种,醛类9种,芳香类6种,烃类6种,萜类6种,醇类4种,酯类4种,酮类2种。利用相对气味活度值(ROAV)确定了口虾蛄的特征挥发性风味成分,结果显示,其包括(E)-2-癸烯醛、月桂醛、1-辛烯-3-醇、2,3-辛二醇、2-乙酰基吡啶、三甲胺、壬醛、柠檬烯、戊醛、苯甲醛、萘、肉豆蔻醛,苯乙醛、2,3-丁二酮、2-十二醇、2-癸酮、庚醛、苯丙噻唑和2-乙酰噻唑共19种。

The volatile compounds in oratosquilla were evaluated by head-space solid phase micro-extraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). Extractions conditions such as different SPME fibers,extraction time,extraction temperature and salt concentration were optimized. The optimal extraction conditions were obtained as follows: 65 μm PDMS /DVB fiber,0. 16 g /mL salt concentration and adsorption for50 min at 50 ℃. Results indicated that 52 volatile compounds including 10 acids,5 N /O /S compounds,9 aldehydes,6 aromatic,6 hydrocarbon,6 terpenoids,4 alcohols,4 esters,and 2 ketones were identified. The relative odor activity value( ROAV) was applied to confirm the characteristic volatile compounds of the oratosquilla. The flavor characteristic was also analyzed. The results indicated that 2-Decenal,( E)-,Dodecanal,1-Octen-3-ol,2,3-Octanediol,2-acetylpyridine, Trimethylamine, Nonanal, Limonene, Pentanal, Benzaldehyde, Naphthalene,Tetradecanal,Benzene acetaldehyde,2,3-butanedione,2-Dodecenol( Z),2-Decanone,Heptanal,Benzothiazylsulfenamide,and 2-acetyl thiazole,altogether 19 volatile compounds were the characteristic volatile flavor compounds of the oratosquilla.