锯缘青蟹挥发性物质的研究

采用顶空固相微萃取（HS—SPME）方法提取锯缘青蟹中的挥发性风味成分，利用气相色谱-质谱法（GC—MS）对提取的风味成分进行了分离鉴定。结果表明，在锯缘青蟹中共发现67种挥发性成分，蟹肉和蟹黄中的挥发性成分在组成和含量上差异较大。蟹肉中含有34种挥发性成分，其中醛类物质4种，酮类物质1种，醇类成分5种，苯基类化合物7种，烷烃类11种，舍氮化合物1种，酯类化合物1种。其中烷烃类化合物的含量最高，占总量的45％左右。蟹黄中共鉴定出41种挥发性成分，其中醛类物质18种，酮类物质2种，醇类成分5种，芳香类化合物3种，烷烃类5种，含氮化合物1种，类化合物1种，其主要成分为醛类物质，占总量的50％左右。

Research on Volatile Components of Mangrove Crab(Scylla serrata)

Volatile flavor components of Mangrove Crab(Scylla serrata)were extracted by headspace-solid phase micro extraction method(HS-SPME).The profiles of volatile flavor compounds of crabmeat were identified by gas chromatography-mass spectrometry(GC-MS).67 compounds were identified in the Mangrove Crab.The compositions of volatile flavor compounds in muscle and ovary were quite different.34 volatile flavor components were identified in muscle,including 4 aldehydes,1 ketones,5 alcohols,7 phen-components,11 hydroc...