卢存玺,杨丙富,王晨晨,杜静,赵英才,张宇骋旻,王灵昭

• 1:江苏海洋大学海洋食品与生物工程学院

摘要(Abstract)：

以产自渤海、黄海和南海的三倍体牡蛎为研究对象，通过对牡蛎中非挥发性化合物与挥发性化合物含量的比较，探究不同海域牡蛎风味的特征与差异。结果表明，不同海域三倍体牡蛎在非挥发性化合物方面存在明显差异。渤海三倍体牡蛎具有最高含量的有机酸(2 483.54 mg/100 g)、呈味核苷酸(141.45 mg/100 g)、游离氨基酸(1 051.08 mg/100 g),黄海三倍体牡蛎无机离子含量(557.29 mg/g)显著高于渤海、南海牡蛎，然而等效鲜味浓度最高的牡蛎是南海三倍体牡蛎(4.67 g MSG/100 g)。通过气相色谱-离子迁移谱(GC-IMS)共鉴定出36种挥发性化合物，醛类、酯类、醇类是牡蛎中的主要风味化合物。不同海域牡蛎的挥发性化合物种类存在明显差异，其中南海三倍体牡蛎中挥发性风味化合物的种类与含量最高。因此，南海三倍体牡蛎的综合风味最佳。该实验为牡蛎的区域风味差异研究提供了一定的理论依据。

关键词(KeyWords)： 牡蛎;三倍体;滋味物质;挥发性化合物;海域

Abstract:

Keywords:

基金项目(Foundation): 苏北科技专项项目(SZ-LYG202110)

作者(Author): 卢存玺,杨丙富,王晨晨,杜静,赵英才,张宇骋旻,王灵昭

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