不同地区小龙虾氨基酸及挥发性风味物质成分比较研究`

以来自江苏盱眙、东台地区的稻田小龙虾为研究对象,对其虾黄、虾尾肉中氨基酸和挥发性风味物质进行比较分析。结果表明,两个地区小龙虾肉中均检出17 种氨基酸,必需氨基酸含量/非必需氨基酸含量比为74%-81%,说明两地虾肉的蛋白质质量较好,其中盱眙小龙虾的总氨基酸含量较高。两个地区小龙虾虾黄中共检出挥发性风味物质19种,其中苯甲醛含量最高,含量在50%以上,说明苯甲醛是在其风味构成中发挥主要作用；虾尾肉中检出14种,东台地区的风味特征物质为壬醛,盱眙地区的为丁基羟基甲苯。

Comparative Study of Amino Acid Composition and Volatile Odor Compounds Composition of Crayfish from Different Areas

Rice-field crayfish from Jiangsu’s Xuyi, Dongtai were used for comparative analysis in terms of amino acid composition and volatile odor compounds composition in the brown crayfish and muscle. The results showed that seventeen amino acids were detected from each area, and the ratio of essential to nonessentia amino acids ranged from 74% to 81% indicating good protein quality, the content of total amino acids in crayfish meat from Xuyi was higher. Nineteen volatile odor compounds were detected in the brown crayfish in total. The content of Benzaldehyde was more than 50% which was the highest, that means Benzaldehyde play a major role in the flavor characteristic. Fourteen volatile odor compounds were detected in the muscle, the flavor characteristic matter in the crayfish from Dongtai was Nonanal and the flavor characteristic matter in the crayfish from Xuyi was Butylated Hydroxytoluene.