基于感官品评与仪器分析相结合，优化并采用同时蒸馏萃取/气相色谱-质谱联用（SDE/GC-MS）方法对南美白对虾挥发性香气成分进行了分析，对特征性香气组分进行鉴定，并对其挥发性香气成分指纹图谱进行了初步探讨。GC-MS分析结果表明，同时蒸馏萃取法可以较好地提取南美白对虾的挥发性香气成分，优化后的SDE提取方法为：南美白对虾100 g，料液比1:3，有机溶剂为乙醚30 mL和二氯甲烷30 mL混合，蒸馏时间3 h；GC-MS检测的挥发性香气成分中，含有烃类、醇类、酮类、脂类、萘类类等；烃类含量65%以上，其中二十烷大于15%，烃类化合物赋予对虾清甜气味，但阈值较高；1-戊烯-3-醇、(顺,反)3, 5-辛二烯-2-酮和(反,反)3,3-辛二烯-2-酮以及酯类化合物都具有较低的阈值，赋予对虾良好风味，是南美白对虾中重要的特征性香气成分。

Combined with sensory evaluation and instrumental analysis, the volatile compounds of P. vannamei were determined by SDE/GC-MS. The characteristic aromas were identified and the fingerprint of volatile compounds was investigated. GC-MS results showed that the SDE could effectively extract the volatile aroma components of P. vannamei, and the extract condition was optimized: P. vannamei weight 100 g, solid-liquid ratio 1/3, mixture of ether 30 mL and dichloromethane 30 mL, and distillation time 3h. The volatile components determined by GC-MS indicated that hydrocarbons accounted for more than 65%, of which eicosane was over 15%, hydrocarbon compounds endowed P. vannamei with sweet smell, but their threshold value was higher. While 3-methyl-1-penten-3-ol, (E,Z)3,5-octadien-2-one, (E,E)3,5-octadien-2-one and some ester compounds had lower thresholds, which were important and specific flavor of P. vannamei.

现代农业产业技术体系建设专项资金资助项目（GARS-47）；国家级大学生创业实践项目资助（1056612092）