Studies on the Odor Components of Cooked Squid Meat

1)用80%甲醇提取太平洋Todarodes pacificus鱿鱼肉末。浓缩后，通过玻璃纸管对蒸馏水进行透析。将管外的扩散液在40℃左右的旋转真空蒸发器中浓缩到适当的体积，在100℃下加热30 min，产生煮熟的鱿鱼肉特有的宜人气味。2)通过阴离子和/或阳离子交换树脂柱层析将弥散物分成四个部分。然而，煮熟的鱿鱼肉在加热时没有从任何馏分中产生特有的气味。这表明，在加热过程中，扩散过程中各种成分之间的相互作用可能是导致熟鱿鱼肉气味特征的挥发性成分的发展。3)定量分析加热前后扩散液的游离氨基酸组成、季铵盐、ATP及其相关化合物和还原糖。4)根据弥散物分析得到的数据，将各种氨基酸、季铵碱、ATP及其相关化合物和葡萄糖混合制备人工提取物。当这种人工提取液被加热时，气味类似于煮熟的鱿鱼肉，但非常微弱。在人工提取液中加入少量氯化锌、磷酸一钠和核糖，以代替葡萄糖，形成鱿鱼熟肉的气味特征。5)人工提取物经加热后形成的挥发性化合物采用毛细管柱气相色谱法和毛细管柱气相色谱-质谱联用法进行分析。所得结果将与煮熟鱿鱼肉挥发物所得结果进行比较。

1) Minced meat of squid Todarodes pacificus was extracted with 80 % methanol. After concentration, the extract was dialyzed through a cellophane tubing against distilled water. The diffusate, liquid outside the tubing, was concentrated to an apporopriate volume in a rotary vacuum evaporator at about 40 C. When the diffusate was heated at 100 C for 30 min, the pleasant odor characteristic of cooked squid meat developed. 2) The diffusate was separated into four fractions by anion and/or cation exchange resine column chromatography. However, the characteristic odor of cooked squid meat did not develop from any of the fractions upon heating. This implies that the development of volatile components responsible for the odor characteristic of cooked squid meat may be caused from the interaction among various components in the diffusate during heating. 3) The diffusate was quantitatively analyzed for free amino acid composition, quaternary ammonium bases, ATP and its related compounds and reducing sugar before and after heating. 4) On the basis of the data obtained by the analyses for the diffusate, various amino acids, quaternary ammonium bases, ATP and its related compounds and glucose were mixed to prepare artificial extract. When this artificial extract was heated, the odor resemble to that of cooked squid meat developed though very weak. To the artificial extract additions of small amounts of zinc chloride, mono sodium phosphate and ribose, instead of glucose, resulted in the development of the odor characteristic of cooked squid meat. 5) Volatile compounds developed from the artificial extract upon heating are analyzed by capillary column gas chromatography and capillary column gas chromatography-mass spectrometory. The results obtained will be compared with those obtained from the volatiles of cooked squid meat.