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为探讨海南岛养殖区域对牡蛎挥发性风味成分的影响,运用顶空固相微萃取-气-质联用(HS-SPMEGC-MS)技术对海南岛东北部、西北部和北部三个区域养殖牡蛎的挥发性成分进行分析。结果显示,三个养殖区域的牡蛎中分别检出65,57和57种挥发性物质,包括柏木脑、β-环柠檬醛、β-环高柠檬醛、α-紫罗酮、β-紫罗酮和香叶基酮等9种新发现的挥发性物质,且仅在东寨港养殖牡蛎中检出具金合欢基乙醛、二氢猕猴桃内酯以及甘菊蓝。
In order to explore the influence of the culture area of Hainan Island on the volatile flavor components of oysters, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPMEGC-MS) was used to culture the northeastern, northwestern and northern parts of Hainan Island Oyster volatile components were analyzed. The results showed that 65, 57 and 57 volatile compounds were detected in the oyster of the three farmed areas, including cypress wood, β -cyclic citral, β-cyclohomocitral, α-ionone, Ketones and geranyl ketones and other newly discovered nine volatile substances, and only found in Dongzhaigou oysters with acacia acetaldehyde, dihydro kiwi lactone and chamomile blue.