嵊泗枸杞岛周边海域紫贻贝特征风味成分分析

采用顶空固相微萃取和气-质联用技术，对嵊泗枸杞岛周边海域紫贻贝及其生殖腺、消化腺、肌肉进行了挥发性成分检测。结果表明，从紫贻贝可食部分中检出29种挥发性成分，主要为醛类（47.48%）、酮类（11.86%）、醇类（15.52%）化合物，这些物质协同作用构成紫贻贝特有的风味。其中丙醛、戊醛、2，4-戊二烯醛、3-庚酮、戊醇含量高、阈值低，具有特殊香味，对嵊泗枸杞岛周边海域紫贻贝风味贡献大，为特征风味物质。结果同时表明，不同部位对紫贻贝整体肉特征风味的贡献度不一，生殖腺中醛类、酮类相对质量分数达59.75%，是影响特征风味的主要部位，肌肉和消化腺次之。
Headspace solid phase microextraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS） were used for the analysis of volatile components of the Mytilus edulis in the ocean region around Shengsi Gouqi Island，as well as its genital glands，digestive glands and muscle. The results showed that，29 volatile components were identified in the edible part of mutilus edulis，and aldehydes（47.48%），ketone（11.86%），alcohols（15.52%） were predominant. These compounds caused the particular flavor of mytilus edulis. Propanal，pentanal，2，4-pentadienal，3-heptanone and petanol had relative high content and low threshold value with particular flavor，which made the great contribution to the flavor of mytilus edulis. They may be the characteristic flavor compounds. The results also indicated that，different parts of the mytilus edulis make different contribution to the flavor. The content of aldehydes and ketone in genital glands were 59.75%，which is the main part affecting the characteristic flavor. The influence caused by the muscle and genital glands was less