作　　者： (张同刚）; (范玲）;

机构地区： 宁夏大学农学院,宁夏银川750021

出　　处： 《肉类研究》 2017年第8期34-38,共5页

摘　　要： 以小鳄龟肉为原料,通过单因素试验及响应面分析优化小鳄龟肉中挥发性风味化合物的萃取条件,采用顶空固相微萃取(solid-phase microextraction,SPME)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术检测并分析小鳄龟肉中的挥发性风味物质,同时结合化合物的感觉阈值,利用相对气味活度值(relative odor activity value,ROAV)法确定关键风味化合物。结果表明:小鳄龟肉中挥发性风味化合物的最佳萃取条件为萃取时间25 min、萃取温度60℃、样品添加量1.0 g。在此萃取条件下,从去皮及带皮小鳄龟肌肉中分别检测出33种和37种挥发性风味物质,且关键风味化合物种类基本相同,主要是D-柠檬烯、壬醛、3-甲基丁醛、3-甲硫基丙醛、(Z)-4-庚烯醛、苯乙醛、庚醛、己醛、1-辛烯-3-醇、二甲基硫醚及2-乙基呋喃等化合物,它们共同决定了小鳄龟肌肉的整体风味。 A solid-phase microextraction （SPME） procedure for the determination of volatile compounds in Chelydra serpentina muscle by gas chromatography-mass spectrometry （GC-MS） was presented. The extraction conditions were optimized using a combination of one-factor-at-a-time method and response surface methodology. The key flavor compounds were determined by their sensory threshold and relative odor activity value （ROAV）. The results showed that the optimal extraction conditions were determined as follows： extraction time 25 min, extraction temperature 60 ℃ and sampling weight 1.0 g. Under these optimized conditions, a total of 37 and 33 volatile flavor compounds were found in Chelydra serpentina muscle with and without skin, respectively. The key flavor components in both samples were basically the same, mainly including heptyl aldehyde, 3-methyl butanal,3-methylthiopropanal, phenylacetaldehyde,1-octene-3-alcohol, D-limonene, nonanoic acid, hexanal, dimethyl sulfide, （Z）-4-heptenal, and 2-ethyl-furan.

关 键 词： 小鳄龟肉 响应面分析 固相微萃取 气相色谱 质谱联用 关键风味化合物