固相微萃取—气相色谱—质谱联用法测定腌制金丝鱼挥发性成分  

SPME-GC-MS Analysis of Volatile Components in Cured Golden Thread (Nemipterus virgatus) Meat

作　　者：吴海燕[1] 解万翠[1] 杨锡洪[1] 杨磊[2] 李思东[2] 章超桦[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学理学院,广东湛江524088

出　　处：《食品科学》2009年第18期278-281,共4页Food Science

基　　金：广东省科技厅农业攻关项目(2007B020712009);"十一五"国家科技支撑计划项目(2007BAD29B09)

摘　　要：采用固相微萃取-气相色谱-质谱联用法分析、鉴定金丝鱼腌制前后的风味成分研究腌制对金丝鱼风味的影响。经NIST质谱数据库检索和文献对照,各检出58、68种成分,其中以羰基化合物和醇类为主,腌制前后分别高达58.11%和72.60%。3-甲基-1-丁醇、1-戊烯-3-醇、1-辛烯-3-醇、2-丁酮、3-甲基丁酸等是金丝鱼特征香气成分,甲基酮和短链不饱和醛及含硫化合物是影响腌制鱼风味的主要成分。腌制后的鱼风味柔和清香,优于未经腌制的制品。Solid phase micro-extraction （SPME） coupled to gas chromatography-mass spectrometry （GC-MS） was used to analyze volatile compounds in fresh and cured golden thread meat by NIST MS spectral library searching and alignment of spectral data. A total of 58 and 68 kinds of volatile compounds were identified in fresh and cured golden thread meat respectively, which consisted of carbonyl compounds and alcohols, accounting for 58.11% and 72.60% before and after curing, respectively. 3-Methyl-1-butanol, 1-penten-3-o1,1-octen-3-o1, 2-butanone and 3-methyl-butanoic acid made main contribution to characteristic aroma of golden thread meat, while methyl ketone, short chain unsaturated aldehyde and sulfur compounds were the main compositions affecting the flavor of cured fish meat： Cured golden thread meat had faint scent, and its quality was better than that of fresh meat.

关 键 词：金丝鱼 腌制 固相微萃取 气相色谱-质谱法(GC-MS) 

分 类 号：TS207.3[轻工技术与工程—食品科学]