摘要
用75μmCAR/PDMS涂层的固相微萃取头萃取带鱼肉中挥发性风味成分,利用气质联用仪分析鉴定各阶段鱼肉中的挥发性成分、种类、相对质量分数等。原料鱼中检出57种化合物,风干6d的鱼肉中检测出61种化合物,以醇类、醛类、酮类、烷烃或烯烃类为主,总质量分数达75.16%。醛类、醇类、酮类、酯类等化合物对鱼肉的风味贡献较大,风味物质的形成与脂类、蛋白质等的降解有关。
Using 75 μm CAR/PDMS coating of solid-phase microextraction with hairtail in the first extraction of volatile flavor compounds,and using GC-MS analysis to identify the volatile components of fish and,the relative contents at various stages were examined.57 kinds of compounds in the raw fish were detected.While 61 kinds of compounds in the fish vented for 6 d were detected,in which 75.16% were alcohols,aldehydes,ketones,alkanes or alkenes category.Aldehydes,alcohols,ketones,and esters had an important influence on flavor of the processed fish.The flavor matters were concerned with the degradation of the lipids and proteins.
出处
《生物加工过程》
CAS
CSCD
2010年第6期63-66,共4页
Chinese Journal of Bioprocess Engineering
基金
国家高技术研究发展计划(863计划)资助项目(2007AA09Z442)
