SPME与GC-MS联用分析缢蛏中的风味物质
nalysis of flavor substances in Sinonovacula Constricta
目的：提取分离并鉴定养殖缢蛏挥发性风味物质；方法：缢蛏肌肉经绞碎冷冻干燥后，采用65μm聚二甲基硅氧烷一二乙烯苯(PDMS—DVB)涂层的固相微萃取头60℃顶空萃取挥发性化合物，并通过气相色谱质谱联用仪（岛津QP-2010）来分析鉴定牡蛎肌肉中的气味成分。分析结果经NIST和WLIEY谱图库检索，并通过与质谱图库中的标准谱图进行对照、复合对风味物质进行鉴定；结果：检测并鉴定出37种主要挥发性化合物，主要是胺类、酸类、羰基化合物、含硫化合物。其中酮类、醛类、甲硫醇、二甲基硫等相对百分含量较高，而二甲基硫含量高达45.63%，对缢蛏风味产生较大的影响。
o investigate the flavor substances in Sinonovacula Constricta．A method for the determination of odors from Sinonovacula Constricta using direct solid phase microextration and gas chromatography-mass spectrometry(shimazu,QP-2010)was used.The SPME fiber was coated with polydimediloxane-divinybenzene(PDMS-DVB).SPME was effective to analyze the flavor substances in Sinonovacula Constricta.37 volatile compounds were identified by comparing their mass spectra with those contained in the NIST and WILEY mass spectraI databases.Among these compounds most of them were amines,acids, carbonyl compounds, sulfur compounds and other compounds．The relative percentage contents of Ketones, aldehydes, Methanethiol and Dimethyl sulfide was very hish and they play important roles in the construction offlavor of Sinonovacula Constricta．
王颖滢、杨文鸽、王延辉
水产、渔业生物科学研究方法、生物科学研究技术
缢蛏SPMEGC-MS风味物质
Sinonovacula ConstrictaSPMEGC—MSoffflavor
王颖滢,杨文鸽,王延辉.SPME与GC-MS联用分析缢蛏中的风味物质[EB/OL].(2008-05-21)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/200805-592.点此复制
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