我国四个地区河蟹蟹肉挥发性物质的比较-《中国调味品》

文章信息/Info

Title:: Comparison of olatile Flavor Components in the Muscle of Chinese Mitten Crab (Eriocheir sinensis) from Four Districts, China

摘要:: 为探讨安徽当涂、江苏泗洪、湖北洪湖和辽宁盘锦四个地区中华绒螯蟹蟹肉挥发性物质的差异，选用电子鼻（E-nose）并结合顶空固相微萃取-气质联用（HS-SPME-GC-MS）技术定性定量分析其挥发性物质。结果表明，四个地区雄蟹肌肉中分别检测到33、31、28和24种挥发性风味化合物；雌蟹肌肉中分别检测到35、29、25和30种挥发性风味化合物。醛类和酮类是蟹肉风味的主要贡献物，且安徽当涂雄蟹和雌蟹蟹肉气味活度值（OAV）总和均在四个地区中为最高。进一步分析得到四个地区蟹肉的关键风味物质：安徽当涂蟹肉为1-辛烯-3-酮和壬醛；江苏泗洪和湖北洪湖蟹肉为壬醛和癸醛；而辽宁盘锦雄蟹蟹肉为壬醛和癸醛，雌蟹蟹肉为β-紫罗兰酮和癸醛。本研究将为构建完整的中华绒螯蟹风味数据库打下一定的基础。

Abstract:: In order to investigate the differences of volatile compounds in the muscle of Chinese mitten crab (Eriocheir sinensis) from four districts, Dangtu Anhui, Sihong Jiangsu, Honghu Hubei and Panjin Liaoning, the electronic nose (E-nose) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS) technology were utilized to carry out a qualitative and quantitative analysis of the volatile compounds. The results showed that there were 33, 31, 28 and 24 kinds of volatile flavor compounds in the male crab muscle from four districts, while 35, 29, 25 and 30 kinds of volatile flavor compounds were found in the female crab muscle, respectively. Aldehydes and ketones were the main contributor to the flavor of crab muscle, and the sum of odor activity values (OAV) of male and female crabs from Dangtu Anhui were the highest among the four districts. Further analysis showed that the key flavor components of crab muscle were 1-octen-3-one and nonanal in Dangtu Anhui, nonanal and decanal in Sihong Jiangsu, Honghu Hubei and Panjin Liaoning. However, it’s worth noting that the key flavor components of female crabs in Panjin Liaoning were β-ionone and decanal, which was different from those of male crabs. The present results will pave the way for constructing a complete flavor database of Chinese mitten crab.