中华绒螯蟹蟹肉挥发性风味成分分析

采用顶空固相微萃取(HS-SPME)方法提取中华绒螯蟹蟹肉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分离鉴别。结果表明，萃取温度60℃、时间50min、NaCl添加量0.16g/ml的条件下，挥发性风味成分的吸附效果最好。中华绒螯蟹的蟹肉中鉴别出40种挥发性成分，其中醛类8种、酮类3种、醇类3种、酯类1种、烷烃类13种、芳香类化合物4种、含氮化合物4种、其他化合物4种。中华绒螯蟹的蟹肉中，三甲胺(TMA)、壬醛和十四烷的含量较高，其含量分别达到挥发性成分总含量的20%、18%和10%左右。

Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis)

Headspace-solid phase micro-extraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was adopted to analyze volatile flavor components in meat of Chinese mitten crab. The optimum extraction efficiency expressed as peak area in GC-MS chromatogram was achieved through the extraction for 50 min at 60 ℃ with the amount of added NaCl of 0.16 g/ml. Totally 40 compounds were identified, including 8 aldehydes, 3 ketones, 3 alcohols, 13 hydrocarbons, 1 ester, 4 aromatic compounds, 4 nitrogen-containing compounds and 4 other compounds. Trimethylamine (TMA), nonanal and tetradecane were main volatile compounds in crabmeat, which accounted for 20%, 18% and 10% of total volatile compounds, respectively.