固相微萃取-气质联用法测定鲫鱼体中挥发性物质  

Determination of evaporated substances from crucian carp (Carassius auratus) by solid phase microextraction and chromatography-mass spectrometry

作　　者：沈丽[1] 张丽君[1] 许柏球[1] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,广东深圳518055

出　　处：《食品工业科技》2011年第6期161-163,共3页Science and Technology of Food Industry

摘　　要：采用固相微萃取法提取,进一步利用GC/MS法对挥发性物质进行了分离鉴定。研究结果表明,利用该方法鉴定出鲫鱼体中的挥发性物质共有23种,且不同鱼体部分其挥发性成分的种类与含量不同,其中鱼鳞、鱼皮、鱼鳃主要挥发性物质为3-甲基-1-丁醇、己醛、辛醇,而鱼肉内挥发性组分较多,1-辛烯-3醇为主要挥发性组分,其余为C4～C8的醇类,为开发新型鱼类脱腥加工技术奠定了基础。The evaporated substances from crucian carp（Carassius auratus）were extracted with solid phase microextraction（SPME）and analyzed by gas chromatography-mass spectrometry（GC/MS）.23 kinds of evaporated substances were identified.The results indicated the composition and quantity were different in different parts of fish body.1-Butanol,3-methyl,Hexanal and Octanol were the main composition of the evaporated substances in fish gill,fish scale and fish skin,while 1-Octen-3-ol as the main part in fish muscle.This research provides basis for fish deodorization.

关 键 词：固相微萃取 气相色谱-质谱联用技术 鲫鱼 挥发性物质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]