顶空固相微萃取-气质联用分析大眼金枪鱼肉的挥发性成分  

Analysis of Volatile Compounds of Bigeye Tuna(Thunnus obesus) Meat by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

作　　者：孙静[1] 黄健[1] 侯云丹[1] 王求娟 陈义方 苏秀榕[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211 [2]宁波今日食品有限公司,浙江宁波315502

出　　处：《食品科学》2011年第22期230-233,共4页Food Science

基　　金：宁波市农业与社会发展重大科技项目(2010C10040);宁波市教育局重点学科资助项目

摘　　要：目的:探究生鲜及热处理大眼金枪鱼肉挥发成分的差异。方法:采用顶空固相微萃取和气质联用技术分析大眼金枪鱼肉的挥发性风味成分,比较生鲜及热处理大眼金枪鱼肉的主要风味贡献物质。结果:从生鲜及热处理大眼金枪鱼肉中分别鉴定出36种和47种挥发性物质,主要是一些醛酮类、醇类、呋喃类化合物,它们协同作用构成了大眼金枪鱼肉特有的风味;生鲜大眼金枪鱼肉中醛类、醇类起主要作用,尤其是2,4-戊二烯醛(31.74%)、1-辛烯-3-醇(7.8%);热处理大眼金枪鱼肉中醛类、呋喃类对其风味贡献最大,相对含量分别为64.09%和11.41%。结论:醛类、醇类、酮类、呋喃类等化合物对鱼肉的风味贡献较大,热处理产生肉香味的原因可能脂肪、蛋白质的降解以及Maillard反应。Purpose： To comparatively analyze the composition of volatile compounds in fresh and thermoprocessed bigeye tuna meat.Methods： Headspace solid-phase microextraction method（HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS） was used for the analysis of volatiles.Results： Totally 36 and 47 volatile compounds were detected from fresh and thermoprocessed bigeye tuna,respectively.Among them,the predominant compounds were aldehydes,ketones,alcohols,and furans,which were together responsible for the specific flavor of bigeye tuna.Aldehydes and alcohols played a major role in fresh bigeye tuna,especially 2,4-pentadiene aldehyde（31.74%） and 1-octene-3-ol（7.8%）.However,in thermoprocessed bigeye tuna,aldehydes and furans compounds had the greatest contribution to the flavor with their relative contents of 64.09% and 11.41% respectively.Conclusions： Aldehydes,alcohols,ketones,and furans have an important influence on the flavor of bigeye tuna meat.The flavor of thermoprocessed bigeye tuna meat may come from proteolysis,lipolysis and Maillard reaction.

关 键 词：顶空固相微萃取 气质联用 大眼金枪鱼 挥发性成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]