摘要
本文通过动态顶空法分离提取了贻贝干品的挥发性物质，通过气相色谱──质谱鉴定出了７４个化合物。其中包括２０个醛酮类化合物，１３个醇类化合物，３０个碳氢化合物及数个杂环化合物。羰基化合物如 １，５－辛二烯－３－酮、３，５－辛二烯－２－酮，醇类化合物如辛烯－１－醇、３，６－壬二烯－１－醇均为脂肪氧化产物。普通包装和真空包装样品气味差别主要在于高挥发性组分。
Volatile compounds extracted by dynamic headspace method were analysed by GC-MS. 74 compounds were identified, including 20 carbonyls, 13 alcohols, 30 hydrocarbons and heterocyclic compounds. Carbonyls of 1, 5-octadien-3-one, 3, 5- 5-octadien-2-one and nonenol, 3, 6-nonadien-1-ol were oxidized products of lipids of mussel. Higher volatile compounds existed in dried mussel with vacuum package than in ordinary package samples.
出处
《中国水产科学》
CAS
CSCD
1996年第1期79-87,共9页
Journal of Fishery Sciences of China
关键词
贻贝
气味
挥发性物质
贮藏
水产品分析
Mussel, Flavour, Volatile compounds, Storage, Aguatic product analysis (chemical)
