摘要
以鲤和草鱼为研究对象,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用的方法分离鉴定了其背肌挥发性腥味物质。本实验优化了顶空固相微萃取的操作条件,并对比了鲤和草鱼挥发性腥味物质的差异。结果表明最佳萃取条件为:15 mL顶空瓶中加入3 g鱼肉和3 mL饱和Na Cl溶液(0.36 g/mL),萃取温度为60℃,萃取时间为40 min,解析时间为5 min。采用上述方法从两种鱼肉中萃取出35种挥发性腥味物质,对比分析发现鲤肌肉中挥发性腥味物质的含量高于草鱼肌肉。
In this paper, the volatile compounds from carp and grass carp by headspace solid phase micro-extracion(HS-SPME)and gas chromatography-mass spectrometry(GC-MS). In this experiment, the operating conditions of headspace solid-phase microextraction were optimized and the differences in volatile fishy substances between carp and grass carp were compared. The results showed that the optimum extraction conditions were 3 g fish meat were homogenized with 3 mL NaCl solutions(0.36 g/mL)in a 15 mL vial,thenextracted for 40 min under 60℃. 35 volatile fishy substances were extracted from the two types of fish using the method described above. Comparative analysis revealed that the content of volatile fishy substances was higher in carp muscle than in grass carp muscle.
作者
曲乐天
夏腾
张晶晶
周鑫蔚
许建和
丁祝进
陈香凝
程汉良
QU Letian;XIA Teng;ZHANG Jingjing;ZHOU Xinwei;XU Jianhe;DING Zhujin;CHEN Xiangning;CHENG Hanliang(College of Marine Science and Fisheries,Jiangsu Ocean University,Lianyungang 222005,China)
出处
《水产学杂志》
CAS
北大核心
2023年第1期53-58,共6页
Chinese Journal of Fisheries
基金
江苏省自然科学基金(BK20201465)
江苏省研究生科研与实践创新计划项目(SJCX20_1264、SJCX20_1266)。
