摘要
采用固相微萃取-气质联用技术,对鲈鱼腌制风干成熟工艺过程中挥发性化合物进行测定,分析鲈鱼加工不同阶段主要挥发性化合物的成分、种类、相对含量的变化情况。结果表明:鲈鱼腌制风干成熟过程中共鉴定出64种挥发性化合物,其中醛类15种、醇类20种、酮类7种、酯类7种、烃类15种;其中己醛、2-甲基-4-戊烯醛、2-已烯醛、2-辛烯醛、苯甲醛、1-辛烯-3-醇、2-庚酮、(E,E)-3,5-辛二烯-2-酮等为产品重要挥发性化合物;不同加工阶段鱼肉中的挥发性成分组成差异明显,原料肉中烃类化合物是含量最丰富的挥发性成分,腌制风干成熟工艺过程中随着肌肉氧化程度增加,醛类、酮类、酯类化合物含量升高,烃类和醇类挥发性化合物含量降低,挥发性风味化合物种类随着工艺过程中脂质的氧化而不断增多,说明脂质是风鱼挥发性风味化合物最重要的前体物质。
Volatile components in dry-cured perch during processing were analyzed by headspace-solid phase micro-extraction combined with gas chromatography-mass spectrometry（HS-SPME/GC-MS）.Qualitative analysis of volatile compounds was performed followed by comparative analysis of the changes in relative content for the identified components.The results showed that 64 volatile compounds were isolated and identified,which included 15 aldehydes,20 alcohols,7 ketones,7 esters and 15 hydrocarbons.Among these volatile compounds,hexanal,2-methyl-4-pentenol,2-aldehyde,2-octene aldehyde,benzaldehyde,1-octen-3-ethanol,2-heptanone and（E,E）-3,5-octadiene-2-ketone were important volatile flavor compounds of perch.Volatile composition differed significantly across various processing stages.Hydrocarbons were found to be the most abundant volatile compounds in raw perch meat.The contents of aldehydes,ketones and esters increased and new volatile compounds were produced as a consequence of aggravated lipid oxidation during the curing-drying/ripening process,whereas the contents of hydrocarbons and alcohols exhibited a reduction,suggesting that lipids are the most precursors of volatile compounds in dry-cured perch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期250-254,共5页
Food Science
基金
江苏高校优势学科建设工程项目(PAPD)
关键词
鲈鱼
风干成熟
固相微萃取-气质
挥发性化合物
风味
perch
drying-ripening
headspace-solid phase micro-extraction combined with gas chromatography-mass spectrometry（HS-SPME-GC-MS）
volatile compounds
flavor
