摘要
[目的]确认鱼露挥发性风味的关键成分。[方法]使用顶空固相微萃取(HS-SPME)与气相-液相(GC-MS)联用分析了4种不同鱼露样品的挥发性风味,初步确定了其中某些关键成分,并通过正交试验L16(45)确定了顶空固相微萃取的最佳条件。[结果]利用HS-SPME与GC-MS联用可以很好地分析鱼露挥发性风味;固相微萃取的最佳条件为:将鱼露pH值调节至6.0,使用100μm PDMS萃取头在40℃水浴温度下萃取25 min,解析12.5 min。含氮化合物、含硫化合物和醛类物质是鱼露挥发性风味化合物的主要成分。[结论]有机酸能有效地改善鱼露的风味。
[ Objective] The aim of the study was to identify the key category of fish sauce compounds. [ Method] Aromas of fish sauce from 4 samples were studied by head space solid phase micro-extraction （HS-SPME） combined with gas chromatography-mass spectrometry （GC- MS）, key category of compounds was identified, the optimal factors were obtained through an orthogonal experiment L16 （4^5 ）. [ Result] HS- SPME combined with GC-MS could be a suitable method for analyzing odor of fish sauce, and optimal factors of HS-SPME were as following , adjusting the pH value of fish sauce to 6.0, extracting at 40 ℃water-bath for 25 min by 100μm PDMS extraction fiber and then resolving for 12.5min. Nitrogen-containing compounds, sulfur-containing compounds and aldehydes formed the volatile flavor of fish sauce dominantly. [ Conclusion] Acids could improve the volatile flavor of fish sauce.
出处
《安徽农业科学》
CAS
北大核心
2008年第23期9838-9841,共4页
Journal of Anhui Agricultural Sciences
基金
上海市重点学科建设项目资助(T1102)
