大閘蟹揮發性成分的分析   全文下載

Analysis of Volatile Compounds in Chinese Mitten Crab (Eriocheir Sinensis)

本文採用同時蒸餾萃取提取和氣相色譜-質譜分析大閘蟹（整蟹和蟹肉）的揮發性成分，共分析出94種化合物，其中整蟹86種，蟹肉83種，兩者共有76種化合物。包括C5-9的醛，甲基酮，2,3-丁二酮，1-辛烯-3- 醇，氨，??，?唑和?唑?等化合物。其中整蟹中的揮發性化合物的濃度比蟹肉中的高。採用SDE-GC-MS能夠很好的提取，分離和鑒定大閘蟹的揮發性成分。"

Volatile compounds in Chinese mitten crab (whole crab and crab meat) were investigated. Samples were extracted by simultaneous distillation-extraction (SDE) and then analyzed by Gas Chromatography / Mass Spectrometry (GC/MS). A total of 94 volatile compounds were identified and quantified in this study. 86 and 83 compounds were found in whole crab and crab meat, respectively. 76 compounds were found in both, including the 5-9 carbons aldehydes, methyl ketones, 2,3-butadione, 1-octen- 3-ol, amines, pyrazines, thialdine and thiazoline, etc. In general, the concentrations of volatile compounds in whole crab were considerably greater than in crab meat, and SDE-GC/MS could be used to extract, separate and identify the volatile compounds in this study.