摘要
采用顶空固相微萃取-气相色谱-质谱联用技术,对黄鱼、鳗鱼、鳕鱼、鲳鱼、马鲛鱼等5种海鱼进行挥发性成分分析。研究结果表明:在黄鱼、鳗鱼、鳕鱼、鲳鱼、马鲛鱼中分别鉴定出45、41、62、53、39种挥发性成分,其中5种鱼类样品中均被检出的成分有1-戊烯-3-醇、1-辛烯-3-醇、戊醛、已醛和4-庚烯醛。
The volatile components analysis of five kinds of fish including Yellow croaker, eel, codfish, pomfret and pan-fried mackerel have been carried out by using headspace solid phase microextraction- gas chromatography-mass spectrometry. The experimental results showed that 45, 41,62, 53, and 39 kinds of volatile components were identified for yellow-fin tuna, eel, codfish, pomfret and pan-fried mackerel, respectively. In addition, five volatile components including 1-penten-3-ol, 1-octene-3-ol, pentanal, hexanal and 4-heptenal were detected in every fish sample.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第10期155-159,共5页
Food and Fermentation Industries
基金
浙江省分析测试项目(No.2013C37080)
关键词
顶空固相微萃取
气相色谱-质谱联用
海鱼
挥发性成分
headspace solid phase micro extraction
gas chromatography-mass spectrometry
Marine fish
the vola- tile components
