摘要
采用固相微萃取-气相色谱-质谱联用技术分析带鱼肉的挥发性成分,以鱼肉中8种主要挥发性物质为参照对象,对影响萃取效率的关键因素进行了优化。结果表明:在2g鱼肉中加入6mL饱和氯化钠溶液(0.36g/mL),用50/30μm DVB/CAR/PDMS的萃取头于50℃下萃取50min能够达到较好的萃取效果;在此条件下提取带鱼肉的挥发性成分,共鉴定出40种化合物,其中醛类、醇类、芳香族和烯烃类化合物的相对含量较高,分别为45.11%、17.47%、14.49%和13.99%,为带鱼肉的主要挥发性成分。
The volatile compounds in hairtail were extracted by solid phase microextraction（SPME）and analyzed by gas chromatography-mass spectrometry（GC-MS）.ln order to increase the efficiency of SPME-GC-MS,the key influencing factors of extraction efficiency were optimized with reference to the main eight volatile compounds.The results showed that the optimum extraction conditions were：2g fish meat were homogenized with 6mL NaCl solutions（0.36g/mL） in a 20mL vial,then extracted for 50min by 50/30μm DVB/CAR/PDMS fiber under 50℃.Under the optimum extraction condition, a total of 40 main volatile compounds were identified in hairtail. Aldehydes, alcohols, aromatics and alkenes were the main volatile compounds, which accounted for 45.11%, 17.47%, 14.49% and 13.99%, respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第19期308-311,315,共5页
Science and Technology of Food Industry
基金
“十二五”国家科技支撑计划(2012BAD29B06)
辽宁省食品安全重点实验室开放课题(LNSAKF2011023)
关键词
带鱼
挥发性成分
固相微萃取
气相色谱-质谱联用
Hairtail
volatile components
solid phase microextraction
gas chromatography- mass spectrometry
