南美白对虾鲜度的气味检测技术研究

摘要

Freshness of Litopenaeus vannamei changed , which gave out unpleasant smell , and its smell was respec-tively detected with the electronic nose and HS-SPME-GC-MS, combined with the sensory evaluation and TVBN .The results showed that the output of five sensors of electronic nose , which was consisted of six sensors , presenting regu-lar change.The volatile components in prawn were extracted by solid phase micro-extraction ( SPME) and deter-mined by gas chromatography-mass spectrometry ( GC-MS) .The volatile components in prawn were nitrogenous and sulfur compounds , alcohols and inflammable gas .Compared the change rule of output of each sensor of electronic nose with the detected results of volatile components , the two test results were better consistent .It has proved that the electronic nose could be tried to assess freshness of prawn .%以南美白对虾为研究对象，当虾新鲜度变化时，其气味发生改变，结合感官评定和挥发性盐基氮的测定，分别用电子鼻和顶空固相微萃取气质联用技术（ HS-SPME-GC-MS）对不同鲜度虾的气味进行了研究。结果显示：构成电子鼻传感器阵列的6个传感器中，有5个传感器的输出信号能在虾鲜度变化过程中呈现有规律的变化。顶空固相微萃取气质联用技术检测表明，虾鲜度变化时，其散发的挥发性成分有含氮化合物、烷烃类化合物、硫化物类及醇类化合物等。将电子鼻各传感器的变化规律和挥发性成分测定相比较，结果表明二者检测结果有较好的一致性，说明可以尝试利用电子鼻评价虾新鲜度。