摘要
采用固相微萃取和气相色谱-质谱联用技术,研究传统鱼汤烹制过程中挥发性成分的变化。草鱼肉块经油煎后与生姜、大蒜混合水煮制作鱼汤,煮制分为3个时间段,0-10 min鉴定出挥发性化合物46种,其中萜类20种、芳香族9种、醛类5种、酮类2种、醇类3种、呋喃类3种、含硫化合物3种、其他1种;11-20 min鉴定出挥发性化合物43种,其中萜类22种、芳香族3种、醛类4种、酮类1种、醇类5种、呋喃类2种、含硫化合物4种、其他2种;21-30 min鉴定出挥发性化合物53种,其中萜类21种、芳香族5种、醛类11种、酮类3种、醇类5种、呋喃类2种、含硫化合物3种、其他3种。这些化合物当中,萜和含硫化合物来源于生姜和大蒜,主要形成于煮制的初始阶段且含量在煮制过程中不断下降;醛、醇、酮等化合物主要由脂肪酸氧化形成,且在煮制过程中种类不断丰富,含量逐渐增加。油煎和调料添加是鱼汤风味化合物形成的主要原因,煮制是挥发性风味化合物种类不断丰富和含量平衡的过程。
Changes in volatile compounds during the preparation of traditional Chinese grass carp soup were analyzed by solid phase micro-extraction coupled with gas chromatography-mass spectrometry（SPME-GC-MS）. Grass carp soup was prepared by cooking fried-fish-fillets with ginger and garlic. A total of 46 volatile compounds, including 20 terpenes, 9 aromatic compounds, 5 aldehydes, 2 ketones, 3 alcohols, 3 furans, 3 sulphur-containing compounds, and one other compound, were identified by GC-MS during the first 10 min of cooking, 43 volatiles（22 terpenes, 3 aromatic compounds, 4 aldehydes, 1 ketones, 5 alcohols, 2 furans, 4 sulphur-containing compounds, and 2 other compounds） were detected during 11–20 min, and 53 volatiles, including 21 terpenes, 5 aromatic compounds, 11 aldehydes, 3 ketones, 5 alcohols, 2 furans, 3 sulphur compounds, and 3 other compounds, were found during 21–30 min. Among these, terpene and sulphurcontaining compounds, which were derived from ginger and garlic, respectively, were formed during 0–10 min of cooking and decreased during 11–30 min, while aldehydes, ketones, and alcohols were resulted from the oxidation of lipids and their concentrations were increased during cooking. It could be concluded that flavor volatile compounds in fish soup were formed after frying or derived from spices, and were enriched and balanced during cooking.
作者
李金林
涂宗财
张露
沙小梅
王辉
庞娟娟
唐平平
LI Jinlin TU Zongcai ZHANG Lu SHA Xiaomei WANG Hui PANG Juanjuan TANG Pingping(College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China Key Laboratory of Functional Small Organic Molecules, Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang 330022, China Nanchang Institute for Food and Drug Control, Nanchang 330012, China State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330045, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第22期149-154,共6页
Food Science
基金
江西省重大生态安全问题监控协同创新中心资助项目(JXS-EW-00)
江西省现代农业产业技术体系建设专项(JXARS-04)
关键词
草鱼汤
烹煮
固相微萃取
气相色谱-质谱联用
挥发性成分变化
grass carp soup
cooking
solid phase micro-extraction（SPME）
gas chromatography-mass spectrometry（GC-MS）
volatile compound changes
