不同微藻对缢蛏稚贝肉质风味的影响

摘要

This study investigated the effects of six different dietary microalgae species on the flavor components of juvenile Sinonovacula constricta by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS).The results showed that there were differences in the species and relative contents of volatile components detected in Sinonovacula constricta fed different microalgae species.A total of 71 components were detected,including 43 aldehydes,ketones and alkanes,together accounting for 60.56％ (22.54％,21.12％ and 16.90％ for aldehydes,ketones and alkane,respectively).Besides,some alcohols and ether esters in small amounts were also detected.3-Methyl-butyl aldehyde was identified as the major flavor compound (61.37％-77.28％) in Sinonovacula constricta fed the diatom species Thalassiosira pseudonana,Conticribra weissflogii and Chaetoceros calcitrans.Besides,dimethyl sulphide,responsible for special flavor,was detected in the Isochrysis galbana and Platymonas helgolandica groups (29.39％ and 51.53％,respectively).%通过固相微萃取-气相色谱-质谱联用技术,对投喂了6种养殖常用饵料微藻的缢蛏稚贝进行肉质风味的检测分析,研究不同的微藻饵料对缢蛏稚贝肉质风味的影响.研究发现:不同饵料微藻投喂组的缢蛏稚贝中检测到挥发性化合物在种类和数量上存在差异.共检测到71种化合物,其中醛、酮、烃种类最多(共43种),占总化合物种类的60.56％,其中,醛类占总化合物种类的22.54％、酮类占21.12％、烃类占16.90％;此外,还有一些醇类、醚酯类等化合物,但其种类和相对含量均不高.3-甲基-正丁醛以相对含量61.37％～77.28％存在于假微型海链藻、威氏海链藻和角毛藻这3种硅藻饵料投喂组中,认为3-甲基-正丁醛是影响硅藻投喂缢蛏稚贝风味的主要物质;此外,二甲基硫含有特殊气味,在球等鞭金藻和青岛大扁藻的投喂组中相对含量最高,分别为29.39％和51.53％.