不同加热温度对罗氏沼虾肉挥发性成分的影响

Effects of Heating Temperature on the Volatile Compounds of Freshwater Prawn（Macrobrachium rosenbergii）

DOI：10.3969/j.issn.1673-1689.2019.05.014

中文关键词: 罗氏沼虾 温度 电子鼻 气相色谱-质谱联用（GC-MS） 挥发性成分

英文关键词: Macrobrachium rosenbergii,temperature,electronic nose,gas chromatography-mass

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中文摘要:

采用电子鼻技术及固相微萃取-气相色谱-质谱联用技术，分析不同加热温度条件下罗氏沼虾虾肉的挥发性气味成分。结果表明：电子鼻可以明显区分不同温度处理的虾肉，挥发性成分较接近的为65 ℃和80 ℃处理组。利用SPME-GC-MS技术，35、50、65、80、95 ℃下罗氏沼虾虾肉中分别确定出27、38、44、47、56 种挥发性成分。随着温度的升高，罗氏沼虾中烷烃类挥发性物质相对含量明显升高、醇类挥发性物质相对质量分数先有所增加后减少、羰基类化合物以及芳香族化合物种类相对增多；95 ℃时的风味代表熟虾风味。

英文摘要:

To investigate the effects of heating temperature on the volatile compounds of giant river prawn （Macrobrachium rosenbergii） by using electronic nose and headspace solid phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. E-nose can clearly distinguish shrimp treated at different temperatures. And the volatile components were similar detected in treatment groups stored at 65 and 80 ℃. According to GC-MS analysis，27、38、44、47 and 56 volatile compounds were detected in shrimp meat at 35，50，65，80 and 95 ℃ respectively. With increased temperature，the contents of alkanes in volatile compounds were increased significantly，whereas the contents of alcohols increased and then decreased，and the types of carbonyl and aromatic compounds increased relatively. The flavor of shrimp at 95 ℃ represents the cooked shrimp flavor.

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