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論文名稱: | 以電子鼻及氣相層析質譜儀鑑定蜆熱水萃取液之氣味
| Identification of Odor Profile of Clam Water Extract by Electronic Nose and GC/MS
研究生: | 韓宜芳 I-Fang Han
指導教授: | 孫寶年 Bonnie Sun Pan
學位類別: | 碩士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | M98320064
畢業學年度: | 99
語文別: | 中文
關鍵字: | 蜆精
| 電子鼻
| 氣味
全文影像連結: | | (本論文20140725開放校外瀏覽)
| 論文全文(pdf)

論文頁數: | 81
摘要: | 台灣蜆 (Freshwater clam, Corbicula fluminea) 主要為淡水養殖，以熱水萃取應用於保健食品，但加工後產生腥氣，故本實驗以揮發性鹽基態氮 (VBN) 及 pH 為品質指標、 Brix 為濃度指標，以電子鼻建立蜆熱水萃取液之氣味指紋圖，配合氣相層析儀嗅聞裝置及氣相層析質譜儀量化氣味之差異及影響化合物的組成。
| 蜆水萃液之 pH 約 9.2-8.6，呈鹼性，隨著加熱批次增加而下降，且廠商製之 pH 高於自製蜆熱水萃取液；揮發性鹽基態氮及可溶性物質 (Brix) 則隨加熱批次而上升，揮發性化合物含量增加。
| 由 E-nose 建立之氣味指紋圖中，感應器 PA/2、 T70/2、 T30/1 在各樣品間有明顯差異，而 LY/LG、 P40/1、 P10/2、 P10/1 則無明顯差異。由主成分分析 (PCA) 得知各樣品間氣味差異性為 99.35 %，經多批次加熱萃取之樣品氣味強度較強。
| 經多批次之揮發性化合物以氣相層析嗅聞裝置分析及配合 GC/MS 鑑定，可分為受熱形成、受熱破壞、對熱穩定之揮發性化合物，而受熱形成之氣味為 2-pentanal (R.I. < 800，杏仁味、刺激氣味)、 4-heptenal (R.I. = 904，氣味如烤餅)、 benzaldehyde (R.I. = 964，杏仁味、燒烤味)、 nonanal (R.I. = 1107，油味、柑橘味)、2-pentenol (R.I. < 800，塑膠味、橡膠味) 及 2-octanol (R.I. = 985，有柑橘氣味)， 2,5-dimethylpyrazine (R.I. = 922，燒烤味)。
| Freshwater clam (Corbicula fluminea) is a major cultivated bivalvia in Taiwan. In recent years, it has been used in dietary supplements. The odor of freshwater clam extracts due to processing may smell undesirable to consumer. The purpose of this study was to improve the odor by following the extraction process measuring VBN (volatile basic nitrogen), pH and Brix as indicators of quality of the clam extracts. Electronic nose (E-nose) was used to establish the odor fingerprint, GC-sniffing and GC-MS were used to evaluate and identify the odorous compounds of clam extract.
| The pH of the clam extracts was 9.2-8.6, it decreased during the batch heating process. The manufacturer-made clam extract had higher pH than the Lab-made extracts. VBN and Brix increased and the quantity of volatiles also increased during batch heating.
| E-nose sensors PA/2, T70/2, T30/1 showed significantly different plot in the odor fingerprint of clam extracts while sensors LY/LG, P40/1,  P10/2, P10/1 did not show any difference. The principal component analysis (PCA) of the volatiles from different batch of clam extracts differed by 99.35%.
| The volatiles could be divided into heat-generated, heat-decomposed and heat-stable compounds based on GC-sniffing and GC/MS analysis of the extracts from heat process. Volatile aldehydes and alcohols were higher than other types of volatile compounds present in the clam extracts. 2-Pentanal (R.I. < 800, Almond, pungent odor), 4-heptenal (R.I. = 904, biscuit-like odor), benzaldehyde (R.I. = 964, almond, burnt sugar odor), nonanal (R.I. = 1107, fatty, citrus odor), 2-pentenol (R.I. < 800, green, plastic, rubber odor), 2-octanol (R.I. = 985, orange peel-like odor), 2,5-methylpyrazine (R.I. = 915, roasted nut, roasted beef odor) were present in the commercial products and lab-made clam extracts.
論文目次: | 目錄
| 摘 要    I
| Abstract    III
| 目錄    V
| 圖目錄    VII
| 表目錄    VIII
| 壹、    前言    1
| 貳、    文獻回顧    3
| 一、    貝類氣味之形成    3
| 1.    醛類    3
| 2.    酮類    4
| 3.    醇類    5
| 4.    酸類    5
| 5.    碳氫化合物    5
| 6.    含氮化合物    6
| 7.    含硫化合物    7
| 二、    形成不良氣味    8
| 1.    微生物作用    8
| 2.    酵素性作用    8
| 3.    非酵素性氧化作用    9
| 4.    環境作用    9
| 三、    萃取氣味之方法    10
| 1.    蒸氣蒸餾法    10
| 2.    固相微萃取法    10
| 四、    氣味分析技術    14
| 1.    電子鼻 (Electronic nose)    14
| 2.    氣相層析儀 (Gas chromatography)    17
| 2.1.    氣相層析嗅聞裝置 (Gas chromatography-sniffing)    17
| 2.2.    氣相層析質譜儀 (Gas chromatography-mass spectrometer)    17
| 3.    感官品評 (Sensory Evaluation)    18
| 參、    實驗架構    19
| 肆、    材料與方法    20
| 一、    材料    20
| 1.    蜆及蜆精原液    20
| 二、    方法    20
| 1.    鮮度檢測    20
| 2.    蜆精製備    21
| 3.    建立電子鼻氣味指紋圖    21
| 3.1.    上部空隙萃取法 (Headspace extraction)    21
| 3.2.    電子鼻 (Electronic nose)    21
| 4.    整體氣味品評    23
| 5.    嗅聞氣味化合物組成    23
| 5.1.    上部空隙-固相微萃取法 (Headspace solid-phase microextraction)    23
| 5.2.    氣相層析儀嗅聞裝置(Gas chromatography-sniffing)    23
| 6.    鑑定氣味化合物組成    24
| 6.1.    氣相層析質譜儀 (Gas chromatography-mass spectrometer)    24
| 伍、    結果與討論    25
| 一、    蜆熱水萃取液之樣品指標    25
| 1.    酸鹼度之變化    25
| 2.    揮發性鹽基態氮之含量    27
| 3.    可溶性物質之含量    29
| 二、    蜆熱水萃取液氣味化合物之特性    30
| 1.    氣味指紋圖    30
| 三、    整體氣味評估    37
| 四、    蜆熱水萃取液氣味化合物之組成    38
| 1.    SPME 纖維吸附揮發性成份之選擇    38
| 2.    揮發性成分之氣味    41
| 2.1    廠商製蜆熱水萃取液    41
| 2.2    自製蜆熱水萃取液    49
| 3.    氣味化合物之鑑定    57
| 3.1    醛類    57
| 3.2    醇類    57
| 3.3    酮類    58
| 3.4    碳氫化合物    58
| 3.5    含氮化合物    58
| 陸、    結論    62
| 柒、    參考文獻    63
|
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2011 年 10 月 27 日 22:47