黑壳病马氏珠母贝贝肉微量元素及挥发性成分分析

采用湿法消解和索氏提取法＋水蒸气蒸馏法分别处理黑壳病马氏珠母贝（Pinctada martensii）贝肉样品。利用电感耦合等离子体质谱法（ICP—AES）检测样品中12种主要微量元素的质量分数，气质联用色谱法（GC—MS）检测其挥发性成分。结果表明，与健康贝贝肉相比，黑壳病贝贝肉中微量元素除锌（Zn）和硒（Se）的质量分数有明显变化（下降率分别为8．54％和10．98％）外，其他元素没有明显差异；病贝中含有的挥发性物质（16种）较健康贝的少（20种），并含有金属元素、大量的苯环等。

Analysis of volatile components and trace elements in flesh of Pinctada martensii with black shell disease

The flesh of Pinctada martensii with black shell disease was processed by adopting methods such as wet digestion and Soxhlet extraction+steam distillation.The main 12 trace elements of the samples were determined by ICP-AES and the volatile components were identified by GC-MS.Compared with healthy shellfish,there was no significant difference in the content of trace elements except for Zn and Se (decrease rates were 8.54% and 10.98% respectively) in the sick P.martensii.The sick shellfish contained not only...