CAJ | 학술논문

目的：分析蒸制雄性崇明地区中华绒螯蟹不同可食部位的挥发性成分,筛选关键气味物质,为解析其优良风味提供理论依据。方法采用7个MonoTrap RCC18吸附子在100℃下对5 g样品顶空萃取50 min,运用GC-MS对各挥发物进行分离鉴定,以内标法对其进行半定量,联用GC-O法和OAV法进一步筛选得到关键气味物质。结果雄性中华绒螯蟹中共鉴定得到71种挥发性成分,体肉、钳肉、足肉和性腺中分别得到50种、48种、52种和62种成分。从所有71种物质中进一步筛选得到19种“关键气味物质”,其中6种为“主要关键气味物质(MKOCs)”(气味强度值≥3且气味活性值≥10)。三甲胺(鱼腥味)为4个部位所共有的MKOC,除三甲胺外,苯甲醛(杏仁味)和(Z)-4-庚烯醛(鱼腥味)分别为体肉和足肉中的MKOC,己醛(青草味)、1-辛烯-3-醇(蘑菇味)和壬醛(青草味)是性腺中的MKOCs。结论6种MKOCs被OAV法和GC-O法同时证实具有较高的气味活性,可表征雄性崇明中华绒螯蟹不同部位的关键香气特征,其形成机制值得进一步研究。
목적：분석증제웅성숭명지구중화융오해불동가식부위적휘발성성분,사선관건기미물질,위해석기우량풍미제공이론의거。방법채용7개MonoTrap RCC18흡부자재100℃하대5 g양품정공췌취50 min,운용GC-MS대각휘발물진행분리감정,이내표법대기진행반정량,련용GC-O법화OAV법진일보사선득도관건기미물질。결과웅성중화융오해중공감정득도71충휘발성성분,체육、겸육、족육화성선중분별득도50충、48충、52충화62충성분。종소유71충물질중진일보사선득도19충“관건기미물질”,기중6충위“주요관건기미물질(MKOCs)”(기미강도치≥3차기미활성치≥10)。삼갑알(어성미)위4개부위소공유적MKOC,제삼갑알외,분갑철(행인미)화(Z)-4-경희철(어성미)분별위체육화족육중적MKOC,기철(청초미)、1-신희-3-순(마고미)화임철(청초미)시성선중적MKOCs。결론6충MKOCs피OAV법화GC-O법동시증실구유교고적기미활성,가표정웅성숭명중화융오해불동부위적관건향기특정,기형성궤제치득진일보연구。
Objective To analyze the volatile compounds in different edible parts of steamed male E. si-nensis farmed in Chongming region, select the key odor compounds (KOCs) from all the volatiles, and finally offer some theoretical basis to explain its outstanding flavor. Methods Seven adsorption rods made of Mono-Trap RCC18 were applied to extract the volatile compounds of 5 g crab sample under 100℃for 50 min under a headspace extraction mode. Those volatiles of crab samples were then separated and identified by GC-MS and quantified by an internal standard method. In order to select the KOCs from all the volatiles, a combination of GC-O and OAV methods were also employed. Results A total of 71 volatiles were finally identified in male E. sinensis farmed in Chongming region, among which 50, 48, 52 and 60 volatiles were identified in the abdomen, claw, leg meat and the gonad part, respectively. 19 KOCs were successfully selected from all 71 volatiles. Among them, 6 main key odor compounds (MKOCs), with an odor intensity value (OIV) over three and an odor activity value (OAV) over ten, were eventually obtained. Trimethylamine (fishy) was the only MKOC in all four parts. Besides, benzaldehyde (almond-like) and (Z)-4-heptenal (fishy) were the MKOC in the abdomen meat and leg meat, respectively. 3 MKOCs were found in the gonad part, including hexanal (grassy), 1-octen-3-ol (mushroom) and nonanal (grassy). Conclusion Six MKOCs were verified to have relative high odor activities by both OAV and GC-O methods. Those MKOCs might represent the key odor characteristics of different edible parts of male E. sinensis farmed in Chongming region. However, the task of revealing forma-tion mechanism for these MKOCs remains to be carried out in the future.