气相离子迁移谱测定不同养殖模式河蟹风味物质的研究

Study on determination of flavor compounds of river crab (Eriocheir sinensis) in different breeding modes by gas chromatography-ion mobility spectrometry

中文关键词:  河蟹  风味物质  气相离子迁移谱  指纹图谱

英文关键词:river crab  flavor compounds  gas chromatography-ion mobility spectrometry  fingerprints

中文摘要:

      目的 研究不同养殖模式河蟹的风味物质。方法 利用气相离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)技术分析了全程颗粒饲料投喂的成蟹(1号蟹)、前期颗粒饲料后期冰鲜野杂鱼混养的成蟹(2号蟹)和全程颗粒饲料投喂的老头蟹(3号蟹)各食用部位(蟹腿肉、蟹腹肉、蟹黄)的挥发性有机化合物(volatile organic compounds, VOCs)。结果 不同养殖模式河蟹样品的挥发性有机物组成主要包括醛类13种、酮类4种、醇类1种、呋喃类2种、酯类3种。通过蟹黄的指纹图谱可区分3种不同的养殖模式, 1号蟹蟹黄主要特征化合物包括苯乙醛、壬醛、2-丁酮、辛醛、3-甲基丁醇、苯甲酸甲酯; 2号蟹蟹黄主要特征化合物包括(E,Z)-2,6-壬二烯醛、(E)-2-辛烯醛、环已酮、1-辛烯-3-酮、(E,E)-2,4-癸二烯醛、2-戊基呋喃、2-乙基呋喃; 3号蟹蟹黄主要特征化合物包括2-甲基丁酸甲酯。结论 通过GC-IMS技术构建不同养殖模式河蟹风味物质的指纹图谱对于快速鉴别河蟹感官品质具有较好的应用价值。

英文摘要:

      Objective To investigate the flavor compounds of river crab (Eriocheir sinensis) in different breeding modes. Methods The gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyze the volatile organic compounds (VOCs) in various edible parts (rab roe, crab meat from leg and belly) of the adult crab (No.1) fed with the whole pellet diet, the adult crab (No.2) reared in the mixed culture of early granular feed and later with ice-fresh wild miscellaneous fish and the old crab (No.3) fed with the whole pellet diet. Results The VOCs of river crab samples collected from different aquaculture modes mainly included 13 aldehydes, 4 ketones, 1 alcohols, 2 furans and 3 esters. Three different breeding modes could be distinguished by the fingerprint of crab roe, the main characteristic compounds of crab roe No.1 were phenylacetaldehyde, nonanal, 2-butanone, octanal, 3-methylbutanol and methyl benzoate; the main characteristic compounds of crab roe of No.2 crab comprised (E,Z)-2,6-nonadienal, (E)-2-octenal, cyclohexanone, 1-octen-3-one, (E,E)-2,4-decadienal, 2-pentylfuran and 2-ethylfuran; and the main characteristic compounds of crab roe of crab No.3 comprised methyl 2-methylbutyrate. Conclusion The fingerprints of flavor compounds of river crab in different breeding modes is constructed by GC-IMS technology, which has good application value for quickly identifying the sensory quality of river crab.