Study on the volatile profile characteristics of oyster Crassostrea gigas during storage by a combination sampling method coupled with GC/MS

被引：58

作者：

Zhang, Zhuomin ^{[1
,2
]}

Li, Tianlin ^{[1
,2
]}

Wang, Dan ^{[2
,3
]}

Zhang, Lan ^{[1
,2
]}

Chen, Guonan ^{[1
,2
]}

机构：

[1] Fuzhou Univ, Coll Chem & Chem Engn, Fuzhou 350002, Fujian, Peoples R China

[2] Fuzhou Univ, Key Lab Anal & Detect Food Safety, Minist Educ, Fuzhou 350002, Fujian, Peoples R China

[3] Guangdong Pharmaceut Univ, Coll Pharm, Guangzhou 510006, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 03期

基金：

中国国家自然科学基金;

关键词：

Volatile profile characteristics; Combination sampling; Oyster; Storage; Chemometric strategy; SOLID-PHASE MICROEXTRACTION; GC-MS; AROMA; COMPONENTS;

D O I：

10.1016/j.foodchem.2008.12.099

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work, a combination sampling method, including headspace solid-phase microextraction (HSSPME) and steam distillation (SD), was used to study the oyster volatiles during storage followed by GC-MS detection. Twenty and twenty seven volatile compounds of fresh and deteriorated oysters were identified respectively by HSSPME, and 16 oyster volatiles were isolated by SD. HSSPME and SD were suitable for low-boiling-point and high-boiling-point volatiles, respectively. Therefore, the combination of HSSPME and SD could obtain more species of oyster volatiles during storage than any single method. Different volatile profile characteristics during oyster storage obtained by HSSPME were specified by principal component analysis. The top ten volatiles contributing most to the difference of oyster volatile profile characteristics during storage were distilled by common model analysis. The results tentatively suggested that the difference of entire volatile profile characteristics during oyster storage would provide more precise alarming information for oyster deterioration during storage than individual volatiles. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1150 / 1157

页数：8

共 29 条

[1] ACKMAN R G, 1990, Food Reviews International, V6, P617
[2] SOLID-PHASE MICROEXTRACTION WITH THERMAL-DESORPTION USING FUSED-SILICA OPTICAL FIBERS
ARTHUR, CL
PAWLISZYN, J
[J]. ANALYTICAL CHEMISTRY, 1990, 62 (19) : 2145 - 2148
[3] Sampling and sample preparation for analysis of aromas and fragrances
Augusto, F
Lopes, ALE
Zini, CA
[J]. TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2003, 22 (03) : 160 - 169
[4] Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)
Cruz-Romero, Malco C.
Kerry, Joseph P.
Kelly, Alan L.
[J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2008, 9 (01) : 54 - 61
[5] Gas chromatography-olfactometry
Delahunty, Conor M.
Eyres, Graham
Dufour, Jean-Pierre
[J]. JOURNAL OF SEPARATION SCIENCE, 2006, 29 (14) : 2107 - 2125
[6] GU LL, 2004, CHINA CONDIMENT, V10, P43
[7] Guo S., 2006, FOOD RES DEV, V27, P161, DOI 10.3969/j.issn.1005-6521.2006.02.055
[8] Hu X., 2008, SENS INSTRUM FOOD QU, V2, P51
[9] Analysis of volatile fruit components by headspace solid-phase microextraction
Ibáñez, E
López-Sebastián, S
Ramos, E
Tabera, J
Reglero, G
[J]. FOOD CHEMISTRY, 1998, 63 (02) : 281 - 286
[10] VOLATILE COMPOUNDS CHARACTERIZING THE AROMA OF FRESH ATLANTIC AND PACIFIC OYSTERS
JOSEPHSON, DB
LINDSAY, RC
STUIBER, DA
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (01) : 5 - 9

← 1 2 3 →