Changes of fatty acids composition in gonad of Chinese mitten crab(Eriocheir sinensis) during heating process
-
摘要: 利用GC-MS测定中华绒螯蟹性腺中脂肪酸组成,系统考察不同加热时间对中华绒螯蟹性腺中脂肪酸组成变化的影响。研究得出:中华绒螯蟹性腺内主要为长链脂肪酸,其中C18∶1n-9c的含量最高,且不饱和脂肪酸含量大于饱和脂肪酸含量。在蒸煮时间变化范围内,其脂肪酸呈现出较为一致的变化规律,饱和脂肪酸呈上升趋势,多不饱和脂肪酸呈下降趋势,而单不饱和脂肪酸呈波动趋势,其中变化最大的为雄蟹中的C18∶3n-6及C22∶1n-9,分别在60 min和90 min时,比生鲜样品下降了82.22%和82.52%。实验表明雄蟹性腺在对风味的研究上,具有更高的研究价值。
-
关键词:
- 气相色谱-质谱法（GC-MS） /
- 加热过程 /
- 脂肪酸 /
- 中华绒螯蟹 /
- 风味
Abstract: The changes of fatty acid composition in gonad of female and male Chinese mitten crab( Eriocheir sinensis) at different cooking time were investigated by gas chromatography- mass spectrometry.The results showed that long chain fatty acids were the main part of gonad,most of the amount was C18 ∶ 1n- 9c,and the amount of unsaturated fatty acids was larger than saturated fatty acids. During cooking,the fatty acids changed consistently.The saturated fatty acids showed a rising trend,the polyunsaturated fatty acids showed a downward trend,while the monounsaturated fatty acids changed fluctuating.The data indicated that C18∶ 3n-6 and C22∶ 1n-9were declined by 82.22% and 82.52% at the time of 60 min and 90 min,respectively compared with the raw sample. From the flavor point of view,the gonad of male Chinese mitten crab has great value in study and research. -
[1] Wu X,Zhou B,Cheng Y,et al.Comparison of gender differences in biochemical composition and nutritional value of various edible parts of the blue swimmer crab[J].Journal of Food Composition and Analysis,2010,23(2):154-159.
[2] Shahidi F.Functional seafood lipids and proteins[J].Functional Foods,1998:381-401.
[3] GU S,WANG X,TAO N,et al.Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J].Food research international,2013,54(1):81-92.
[4] Reineccius G.Flavor chemistry andtechnology[M].CRC press,2005:77.
[5] Noleau I,Toulemonde B.Volatile components of roasted chicken fat[J].Lebensmittel Wissenschaft Technologie,1987,20(1):37-41.
[6] 高先楚,王锡昌,顾赛麒,等.蟹性腺中的脂质对性腺香气的作用[J].广东农业科学,2014,41(2):128-132. [7] 成永旭,堵南山.中华绒螯蟹成熟卵巢的脂类及脂肪酸组成[J].中国水产科学,1999,6(1):79-81. [8] 高先楚,顾赛麒,陶宁萍,等.生,熟中华绒螯蟹肝胰腺和性腺中的挥发性成分比较[J].食品科学,2014,35(18):128-135. [9] WU N,GU S,TAO N,et al.Characterization of important odorants in steamed male Chinese mitten crab(Eriocheirsinensis)using gas chromatography-mass spectrometry-olfactometry[J].Journal of Food Science,2014,79(7):C1250-C1259.
[10] JI S,GU S,WANG X,et al.Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab[J].Fisheries Science,2015,81(6):1157-1167.
[11] 王锡昌,吴娜,顾赛麒,等.MMSE-GC-MS/GC-O法鉴定熟制阳澄湖大闸蟹关键嗅感物质[J].现代食品科技,2014,30(4):245-254. [12] 高先楚,王锡昌,顾赛麒,等.中华绒螯蟹性腺加热熟制前后挥发性成分和脂肪酸组成分析[J].现代食品科技,2014,30(9):265-274. [13] Bligh E G,Dyer W J.A rapid method of total lipid extraction and purification[J].Canadian journal of biochemistry and physiology,1959,37(8):911-917.
[14] 和丽媛.不同加工方式对禽蛋脂质氧化及脂肪酸的影响[D].武汉:华中农业大学,2015:45-48. [15] Garcia-Arias M T,Pontes Eá,Garcia-Linares M C,et al.Cooking-freezing-reheating(CFR)of sardine(Sardinapilchardus)fillets.Effect of different cooking and reheating procedures on the proximate and fatty acid compositions[J].Food chemistry,2003,83(3):349-356.
[16] Chuan H,Choi A,Cho I H,et al.Changes in fatty acids and volatile components in mackerel by broiling[J].European Journal of Lipid Science and Technology,2011,113(12):1481-1490.
[17] 曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌:南昌大学,2015:1-2. [18] Gerber N,Scheeder M R L,Wenk C.The influence of cooking and fat trimming on the actual nutrient intake from meat[J].Meat science,2009,81(1):148-154.
[19] Mottram D S,Edwards R A.The role of triglycerides and phospholipids in the aroma of cooked beef[J].Journal of the Science of Food and Agriculture,1983,34(5):517-522.
[20] Campo M M,Nute G R,Wood J D,et al.Modelling the effect of fatty acids in odour development of cooked meat in vitro:part I—sensory perception[J].Meat Science,2003,63(3):367-375.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
