摘要
采用固相微萃取结合气相色谱-质谱联用技术分析鲟鱼不同部位挥发性成分,初步探究鲟鱼特征气味及主要腥味物质。从鲟鱼腹肉、背肉、尾肉、皮、鳃、肝中共检出6 0余种挥发性物质,这些物质包括醛类、酮类、醇类、烃类和酸类等,其中醛类、醇类、烃类含量较高。不同部位挥发性成分种类和含量不同,醛、烃在鲟鱼各部位挥发性物质中所占比重较大,醇类在肝(32.08%)、皮(44.96%)、鳃(5.51%)含量较高;背肉挥发性物质检出总量最低。鲟鱼的主要特征气味为青草味、鱼腥味及脂类气味;己醛、1-辛烯-3-醇等是构成鲟鱼鱼腥味的主要成分。
Volatile compounds in different parts of sturgeon were analyzed by solid phase microextraction （SPME） and gas chromatography-mass spectrometry （GC-MS） to find out the major compounds responsible for the characteristic smell and fishy odor. Over 60 compounds including aldehydes, ketones, alcohols, hydrocarbons and acids were identified in the ventral, tergal, tail, skin, gill and liver of the fish. Among the identified compounds, aldehydes, alcohols and hydrocarbons were predominant. Six different parts of sturgeon varied in the types and relative contents of volatile compounds and were richer in aldehydes and hydrocarbons than other idenlified compounds. The contents of alcohols in sturgeon liver, skin and gill were 32.08%, 44.96% and 5.51%, respectively. The lowest amount of volatile compounds was found in tergal meat. Sturgeon was mainly characterized by grassy, fishy and fatty odor. The major compounds contributing to the fishy odor were hexanal and 1-octen-3-ol.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第16期142-145,共4页
Food Science
基金
农业公益性行业专项(201003055-06)
农业部“948”计划项目(2012z11)
中央级公益性科研院所基本科研业务费专项(2012YD01)
关键词
鲟鱼
固相微萃取
气相色谱-质谱法
挥发性物质
sturgeon
solid phase microextraction （SPME）
gas chromatography-mass spectrometry （GC-MS）
volatile compounds
