气相色谱-质谱分析熏制罗非鱼片的风味成分  

GC-MS Analysis of Flavor Components in Smoked Tilapia Fillets

作　　者：陈胜军[1,2] 李来好[1] 黄靖芬[1,2] 杨贤庆[1] 吴燕燕[1] 刁石强[1] 岑剑伟[1] 戚勃[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2009年第20期379-382,共4页Food Science

基　　金：农业部"948"项目(2006-G40);2007年公益性行业(农业)科研专项(3-49);广东省农业重点项目(2008A020100006;2009B020201003);广东省海洋渔业科技推广专项(A200899B02)

摘　　要：采用固相微萃取技术有效提取液熏罗非鱼片和传统烟熏罗非鱼片中的呈味物质,并通过气相色谱-质谱法对提取的风味成分进行分析。结果表明:熏制罗非鱼片中的酚类、酯类、酸类等化合物协同作用构成其独有的烟熏风味,其中主要风味成分为苯酚、2-甲氧基苯酚、2-甲基苯酚、4-甲基苯酚、3-甲基苯酚、2-甲氧基-4-甲基苯酚、2,4-二甲基苯酚、2,6-二甲氧基苯酚、2,6-二叔丁基对甲酚、乙酸丙酯、乙酸、丙酸乙酯、乙酸丁酯等。液熏罗非鱼片与传统烟熏罗非鱼片中检出的风味成分分别有33种和30种,其中有26种相同,所占比例分别为91.53%和92.27%,其中液熏罗非鱼片检测到10个酚类化合物和4个酯类化合物,总相对含量达到55.63%;传统烟熏罗非鱼片检测到12个酚类化合物和4个酯类化合物,总相对含量达到57.09%。通过比较液熏罗非鱼片与传统烟熏罗非鱼片的风味成分的种类和含量表明,液熏罗非鱼片在风味成分上与传统烟熏罗非鱼片相近。In order to provide theoretical evidences for the processing of smoked tilapia, flavor components in liquid smoked and traditional smoked tilapia fillets were analyzed with solid phase microextraetion coupled to gas chromatography-mass spectrometry （SPME/GC-MS）. Results indicated that the flavor components were mainly composed of volatile compounds such as phenolic and ester compounds. Totally 33 and 30 volatile components were detected in liquid smoked and traditional smoked tilapia fillets, respectively. Among these compounds, 26 compounds were same in both smoked tilapia fillets with relative proportion of 91.53% and 92.27% accounting for total volatile compounds, respectively. Moreover, 10 phenolic and 4 ester compounds were detected in liquid smoked tilapia fillets with total relative content of 55.63%; similarly, 12 phenolic and 4 ester compounds were detected in traditional smoked tilapia fillets with total relative content of 57.09%. Based on these analyses, liquid smoked tilapia fillets were similar to traditional smoked tilapia fillets in flavor ingredients.

关 键 词：罗非鱼片 液熏 烟熏 气相色谱-质谱法 风味成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]