| 贻贝（Mytilus）在贮藏过程中气味的变化 |
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| 引用本文： | 汪贻生,薛长湖,林洪,李兆杰,楼伟风.贻贝（Mytilus）在贮藏过程中气味的变化[J].中国水产科学,1996,3(1). |
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| 作者姓名： | 汪贻生 薛长湖 林洪 李兆杰 楼伟风 |
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| 作者单位： | 青岛海洋大学食品工程系!266003 |
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| 摘 要： | 本文通过动态顶空法分离提取了贻贝干品的挥发性物质，通过气相色谱──质谱鉴定出了７４个化合物。其中包括２０个醛酮类化合物，１３个醇类化合物，３０个碳氢化合物及数个杂环化合物。羰基化合物如 １，５－辛二烯－３－酮、３，５－辛二烯－２－酮，醇类化合物如辛烯－１－醇、３，６－壬二烯－１－醇均为脂肪氧化产物。普通包装和真空包装样品气味差别主要在于高挥发性组分。
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| 关 键 词： | 贻贝 气味 挥发性物质 贮藏 水产品分析(化学) |
| 修稿时间： | 2010/4/8 0:00:00 |
ODOR CHANGES OF DRIED MUSSEL DURING STORAGE |
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| Wang Yisheng Xue Changhu Lin Hong Li Zhaojie Lou Weifeng.ODOR CHANGES OF DRIED MUSSEL DURING STORAGE[J].Journal of Fishery Sciences of China,1996,3(1). |
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| Authors: | Wang Yisheng Xue Changhu Lin Hong Li Zhaojie Lou Weifeng |
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| Abstract: | Volatile compounds extracted by dynamic headspace method were analysed by GC-MS. 74 compounds were identified, including 20 carbonyls, 13 alcohols, 30 hydrocarbons and heterocyclic compounds. Carbonyls of 1, 5-octadien-3-one, 3, 5- 5-octadien-2-one and nonenol, 3, 6-nonadien-1-ol were oxidized products of lipids of mussel. Higher volatile compounds existed in dried mussel with vacuum package than in ordinary package samples. |
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| Keywords: | Mussel Flavour Volatile compounds Storage Aguatic product analysis (chemical) |
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