摘要
通过固相微萃取和气质联用仪对养殖美国红鱼鱼肉中的挥发性成分进行萃取和分离鉴定,初步探明了我国养殖美国红鱼肉的气味组成。从鱼腹部肉和背部肉中分别检测出52种和54种有效挥发性成分(匹配度超过800),相同成分有42种。这些成分包括烃类、醇类、酮类、醛类、酯类和环状化合物,其中含量较高的是醇类、醛类、酮类,在腹部肉和背部肉中分别占挥发性化合物总数的30.47%、38.47%、13.14%和27.87%、41.54%、14.43%。美国红鱼的特征香气以青草味、脂香和瓜果类等香气为主,同时具有难闻的腥臭味;己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大,环境及其他挥发性风味组分的协同或累加作用对腥味的形成也有一定影响;与背肉相比,腹肉腥味明显(F0.01);1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。
Volatile compounds in muscle of red drum Sciaenops ocellatus were extracted by solid phase microextraction （SPME） and analyzed by gas chromatography-mass spectroscopy （GC-MS） to evaluate the odor compounds in red drum. Fifty-two volatile compounds with matching degree more than 800 were isolated and identified from the abdominal muscles, and 54 compounds from the dorsal muscles, in which 42 compounds including hydrocarbons, alcohols, ketones, aldehydes, esters and ring compounds were the same. The contents of major volatile compounds alcohols, aldehydes and ketones accounted for 30.47%, 38.47%, and 13.14% of the total volatile compounds in the abdominal muscles and 27. 87%, 41.54%, and 14.43% in the dorsal muscles, respectively. The red drum had the fishy, specific grassy, fatty and melon-like odor which was predominantly attributed to hexanal and 1-Penten-3-ol and to the environment accumulative effects. There was more odor in the abdominal muscles than that in the dorsal muscles （F0.01）. 1-Octen-3-ol, 4-Heptenal and benzaldehyde were found to be involved in the formation of characteristic flavor.
出处
《水产科学》
CAS
北大核心
2009年第6期303-307,共5页
Fisheries Science
基金
国家"863"计划项目(2007AA091803)
关键词
美国红鱼
固相微萃取
气质联用
挥发性成分
Sciaenops ocellatus
solid phase microextraction （SPME）
gas chromatography-mass spectroscopy （GC-MS）
volatile compound
