CN113029853B - 一种适用于拟穴青蟹软壳蟹品质评价的方法 - Google Patents

一种适用于拟穴青蟹软壳蟹品质评价的方法 Download PDF

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CN113029853B
CN113029853B CN202110227793.0A CN202110227793A CN113029853B CN 113029853 B CN113029853 B CN 113029853B CN 202110227793 A CN202110227793 A CN 202110227793A CN 113029853 B CN113029853 B CN 113029853B
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季心平
刘磊
刘晓
王春琳
忻宏蔚
黄辛联
周东平
方伟
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Abstract

本发明提供一种适用于拟穴青蟹软壳蟹品质评价的方法，其中所述的标准，是用TOS分值来判定所待检测的拟穴青蟹软壳蟹的品质。本发明的拟穴青蟹软壳蟹品质鉴定方法，是在收集众多不同级别拟穴青蟹软壳蟹样品的基础上，通过蜕壳后时长的计算以及肝胰腺中水分、灰质、氨基酸、矿物质元素、脂肪酸、挥发性香气化合物相对含量等的分析后所建立的软壳蟹品质鉴定的方法。鉴定过程人为影响因素少。

Description

一种适用于拟穴青蟹软壳蟹品质评价的方法
技术领域
本发明属于水产养殖食品品质检测技术领域，具体涉及一种适用于拟穴青蟹软壳蟹品质评价的方法。
背景技术
海水蟹在其一生需要经历多次蜕壳，而软壳蟹即蟹刚蜕壳完成后尚未硬化阶段。拟穴青蟹的软壳蟹洁净无污染，全身可食，资源可利用率高，食用方便，更易入味。且研究表明，与普通硬壳蟹相比，软壳蟹具有高钙低脂、营养美味的特点，是深受国内外消费者喜爱的绿色环保的新型海产品。拟穴青蟹软壳蟹在国内大中城市具有很大的市场需求，市场价格要比普通硬壳蟹的价格高出一倍或者几倍，且销售供不应求。
目前，国内市场上大部分拟穴青蟹软壳蟹因其来源不清，品质规格不齐，价格定位杂乱，导致软壳蟹的市场好坏参半，质量参差不齐。而且，拟穴青蟹软壳蟹作为一种高钙低脂、营养美味的产品，但是其宣传推广的范围仅仅局限在沿海的部分地区和国外部分地区，很大的原因在于没有建立起完备的产品品质评价体系。因此，亟需建立一种软壳蟹的品质评判标准的技术方法。
发明内容
本发明提供一种适用于拟穴青蟹软壳蟹品质评价的方法，即一种不受人为因素影响、更客观公正的拟穴青蟹品质鉴定方法。
本发明首先提供一种确定拟穴青蟹软壳蟹品质的标准，所述的标准，是用TOS分值来判定所待检测的拟穴青蟹软壳蟹的品质，其中
TOS＝0.005water-0.00024ash+0.001Ala+0.33Ca+0.0057Fe+0.59Monounsaturated fatty acids+0.0008(3-decanol)；
water代表水分含量、ash代表的是灰质含量，Ala代表的是氨基酸中丙氨酸含量；Ca、Fe分别代表钙含量和铁含量；Monounsaturated fatty acids代表的是单不饱和脂肪酸含量；3-decanol代表的是3-正癸醇的相对含量；
更进一步的，本发明中设定TOS总分在8000分以上为A级；总分在6000～8000为B级；4000～6000为C级；4000以下为D级。
本发明还提供一种用于拟穴青蟹软壳蟹品质评价的方法，是检测拟穴青蟹软壳蟹的肝胰腺中的水分、灰质、氨基酸、矿物质元素、脂肪酸、挥发性香气化合物相对含量，计算TOS分值
TOS＝0.005water-0.00024ash+0.001Ala+0.33Ca+0.0057Fe+0.59Monounsaturated fatty acids+0.0008(3-decanol)。
上述鉴定方法中，水分含量的测定采用常压干燥法测定水分法；灰质含量的测定采用高温灼烧法测定灰分法；氨基酸含量测定采用高效液相色谱仪法；脂肪酸含量测定采用气相色谱-质谱连用仪法；矿物质元素含量测定采用中电感耦合等离子质谱法；挥发性香气化合物相对含量测定采用质谱图法。
所述的挥发性香气化合物为3-正癸醇。
本发明的拟穴青蟹软壳蟹品质鉴定方法，是在收集众多不同级别拟穴青蟹软壳蟹样品的基础上，通过蜕壳后时长的计算以及肝胰腺中水分、灰质、氨基酸、矿物质元素、脂肪酸、挥发性香气化合物相对含量等的分析后所建立的软壳蟹品质鉴定的方法。鉴定过程人为影响因素少。
附图说明
图1：拟穴青蟹蜕壳前后水分含量变化图；
图2：拟穴青蟹蜕壳前后灰分含量变化图；
图3：S1样品(左侧图)和S2样品(右侧图)照片图。
具体实施方式
下面结合实施例对本发明进行详细的描述。
实施例1：建立拟穴青蟹软壳蟹品质的检测标准
申请人在研究中发现肝胰腺是决定拟穴青蟹软壳蟹口感的重要部位，然后通过采用顶空固相微萃取(SPME)、气质联用(GS-MS)方法测定了拟穴青蟹硬壳蟹与蜕壳后0-48h软壳蟹肌肉和肝胰腺水分(图1)、灰分(图2)、氨基酸(表1)、矿物质元素(表2)、风味物质(表3)和脂肪酸含量(表4)。
通过比较拟穴青蟹蜕壳前后不同时间点的营养品质和风味差异，确定可食组织中的水分含量、氨基酸中丙氨酸；矿物质元素中钙、铁元素的含量；脂肪酸中单不饱和脂肪酸含量；挥发性香气化合物中3-正癸醇含量明显高于蜕壳前，可见是提升软壳蟹口感的主要因素。
按照不同物质在软壳蟹中的占比权重及重要程度得出TOS＝0.005water-0.00024ash+0.001Ala+0.33Ca+0.0057Fe+0.59Monou nsaturated fatty acids+0.0008(3-decanol)计算公式，所得的TOS值能用于评价拟穴青蟹软壳蟹的品质，其中water代表水分含量及ash代表的是灰质含量，单位都是g/100g；Ala代表的是氨基酸中丙氨酸含量，单位是mg·g-1；Ca、Fe分别代表钙含量和铁含量；Monounsaturated fatty acids代表的是单不饱和脂肪酸含量，单位都是mg·kg-1；3-decanol代表的是3-正癸醇的相对含量，用百分比的数值表示。
表1：拟穴青蟹蜕壳前后肝胰腺中氨基酸含量表(mg·g-1)
Figure BDA0002957193850000041
表2：拟穴青蟹蜕壳前后肝胰腺中矿物质元素含量表(mg·g-1)
Figure BDA0002957193850000042
表3：拟穴青蟹蜕壳前后肝胰腺组织挥发性香气化合物相对含量表(mg·g-1)
Figure BDA0002957193850000051
表4：拟穴青蟹蜕壳前后肝胰腺中脂肪酸含量表
Figure BDA0002957193850000061
注：SFA：饱和脂肪酸；MUFA：单不饱和脂肪酸；PUFA：多不饱和脂肪酸；HUFA：高度不饱和脂肪酸。同行不同小写字母表示差异显著(P<0.05)
通过照不同物质在软壳蟹中的占比权重及重要程度，确定拟穴青蟹软壳蟹品质的标准，用TOS分值来判定所待检测的拟穴青蟹软壳蟹的品质，确定的计算公式如下：
TOS＝0.005water-0.00024ash+0.001Ala+0.33Ca+0.0057Fe+0.59Monounsaturated fatty acids+0.0008(3-decanol)；
water代表水分含量、ash代表的是灰质含量，Ala代表的是氨基酸中丙氨酸含量；Ca、Fe分别代表钙含量和铁含量；Monounsaturated fatty acids代表的是单不饱和脂肪酸含量；3-decanol代表的是3-正癸醇的相对含量。
实施例2、不同脱壳时期的软壳蟹的品质检测
待评价的软壳蟹采用选用通过室内蟹公寓养殖生产制备的同一时期同一品质拟穴青蟹软壳蟹(硬壳蟹时质量为160.00±31g的拟穴青蟹)，其中蜕壳后0h的软壳蟹标记为S1、蜕壳后6h的软壳蟹标记为S2。采用了实施例1建立的软壳蟹的品质鉴定方法，其中water、ash计量单位都是g/100g；Ala计量单位是mg·g-1；Ca、Fe及Monounsaturated fattyacids计量单位都是mg·kg-1；3-decanol用百分比的数值表示。
具体过程如下：
1)观察蜕壳并开始计时，按照蜕壳后时间点0h、6h进行取样，每个个体取肝胰腺，每个时间点随机取样。样品取得后充氮气密封，立即放入-80℃冰箱储存。
2)两种类型的软壳蟹(S1、S2)样品分别采用常压干燥法测定水分法测定水分含量；采用高温灼烧法测定灰分法测定灰质含量；采用高效液相色谱仪法测定氨基酸中丙氨酸含量；采用气相色谱-质谱连用仪法测定脂肪酸中单不饱和脂肪酸含量；采用中电感耦合等离子质谱法测定Ca、Fe含量；采用质谱图法测定挥发性香气化合物中3-正癸醇的相对含量。
3)将上述S1、S2样品测得数据代入
TOS＝0.005water-0.00024ash+0.001Ala+0.33Ca+0.0057Fe+0.59Monounsaturated fatty acids+0.0008(3-decanol)进行计算，所得TOS即为所述软壳蟹品质总分；
其中water代表水分含量及ash代表的是灰质含量，单位都是g/100g；Ala代表的是氨基酸中丙氨酸含量，单位是mg·g-1；Ca、Fe分别代表钙含量和铁含量及Monounsaturatedfatty acids代表的是单不饱和脂肪酸含量，单位都是mg·kg-1；3-decanol代表的是3-正癸醇的相对含量，用百分比的数值表示(表5)。
Figure BDA0002957193850000081
表5：软壳蟹品质鉴定结果表
通过对软壳蟹不同脱壳时期的检测，确定TOS总分在8000分以上为A级；总分在6000～8000为B级；4000～6000为C级；4000以下为D级。本发明的拟穴青蟹软壳蟹品质鉴定方法，是在收集众多不同级别拟穴青蟹软壳蟹样品的基础上，通过蜕壳后时长的计算以及肝胰腺中水分、灰质、氨基酸、矿物质元素、脂肪酸、挥发性香气化合物相对含量等的分析后所建立的软壳蟹品质鉴定的方法。鉴定过程人为影响因素少。

Claims (2)

1.一种用于拟穴青蟹软壳蟹品质评价的方法，其特征在于，所述的方法是检测拟穴青蟹软壳蟹的肝胰腺中的水分、灰质、氨基酸、矿物质元素、脂肪酸、挥发性香气化合物的相对含量来计算TOS分值，用TOS分值来判定待检测的拟穴青蟹软壳蟹的肝胰腺的品质，其中
TOS=0.005W1-0.00024W2+0.001W3+0.33W4+0.0057W5+0.59W6+0.0008 W7；
W1代表水分含量、W2代表的是灰质含量，W3代表的是氨基酸中丙氨酸含量；W4、W5分别代表钙含量和铁含量；W6代表的是单不饱和脂肪酸含量；W7代表的是3-正癸醇的相对含量。
2.如权利要求1所述的方法，其特征在于，所述的水分含量的测定采用常压干燥法；灰质含量的测定采用高温灼烧法；丙氨酸含量测定采用高效液相色谱仪法；单不饱和脂肪酸含量测定采用气相色谱-质谱连用仪法；钙含量和铁含量测定采用中电感耦合等离子质谱法；3-正癸醇相对含量测定采用质谱图法。
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Trace element-based food value evaluation in soft and hard shelled mud crabs;Anil Mohapatra等;《Food and Chemical Toxicology》;20091231;第2730-2734页 *
拟穴青蟹软壳蟹与硬壳蟹的小分子营养物质组成差异;郑敏阳等;《食品科学》;20181231;第218-224页 *

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