【摘要】 采用顶空固相微萃取和气-质谱联用技术,测定中国毛虾(Acetes chinensis)虾皮在不同贮藏温度下挥发性风味成分的变化情况,利用主成分分析法和聚类分析法对挥发性物质的组成差异性进行分析。研究表明,受试样品共检测出49种化合物,包括烃类、酮类、醛类、醇类、酯类、酸类以及含氮、硫化合物;主成分分析结果,不同贮藏时间虾皮的特征风味物质组成不同,而两种温度(25℃和37℃)下虾皮的特征风味物质组成基本相同;对虾皮在贮藏过程中的品质变化情况通过聚类分析将其分为4类不同品质特性,研究结果可为虾皮制品加工及贮藏的质量控制等提供科学依据。更多还原

【Abstract】 Headspace solid phase micro-extraction(SPME) combined with gas chromatography-mass spectrometry(GC-MS) was performed to detect the volatile compounds in Acetes chinensis during storage at different temperature. The diversity among tested samples were investigated by using principal component analysis(PCA)and cluster analysis to analyse the changes of volatile components in Acetes chinensis. A total of 49 compounds was identified,including hydrocarbons,ketones,aldehydes,alcohols,esters,acids,nitrogen and sulfur compounds. The results of PCA analysis showed that the volatile characteristics of Acetes chinensis at different storage periods were different,however,the characteristics of flavor composition was basically the same at 25 ℃and 37 ℃. The different quality characters of Acetes chinensis samples were divided into 4 groups during the storage processing by cluster analysis. This study provides a scientific basis for the processing and storage of shrimp products.更多还原