咸带鱼加工过程挥发性风味成分的变化  

Changes of Volatile Flavor Compounds during Salted Hairtail(Trichiurus haumela) Processing

作　　者：丁丽丽[1,2] 吴燕燕[1] 李来好[1] 杨贤庆[1] 刘法佳[1,3] 刁石强[1] 邓建朝[1] 

机构地区：[1]中国水产科学研究院南海水产研究所国家水产品加工技术研发中心,广东广州510300 [2]上海海洋大学食品学院,上海201306 [3]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品科学》2011年第24期208-212,共5页Food Science

基　　金：广东省海洋与渔业科技推广专项(A200899G02;A200901G03);中央级公益性专项资金项目(2007ZD05)

摘　　要：研究咸带鱼加工过程中挥发性风味成分的变化情况。采用固相微萃取-气相色谱-质谱联用法分别检测鲜鱼、腌制、浸泡脱盐、干燥、成品5个加工阶段的挥发性风味成分,经NIST 05a.L谱库数据库检索,确定其风味成分。结果表明:鲜鱼、腌制、浸泡脱盐、干燥、成品这5个阶段挥发性风味成分种类数分别为49、72、7 0、7 5种以及7 2种。其中,成品咸鱼中己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-戊醇、己醇以及1-辛烯-3醇含量较高,相对含量分别为28.26%、8.64%、6.54%、4.37%、7.34%、3.55%、4.18%和4.72%。腌制和干燥是风味产生的主要加工阶段。醛类、醇类、酮类和烃类是主要的挥发性物质的种类,其中己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-戊醇、己醇以及1-辛烯-3醇是咸带鱼风味的主要成分。In order to know the mechanism of flavor formation and the pathway of salination during salted hairtail processing from fresh hairtail through salting,soaking to desalt and two-stage drying,the changes of main volatile flavor compounds were analyzed.The volatile composition of fresh,salted,desalted,first dried and second dried samples was analyzed by solid phase micro-extraction（SPME） coupled to gas chromatography-mass spectrometry（GC-MS） and NIST 05a.L MS spectral library searching and alignment.A total of 49,72,70,75 and 72 compounds were identified in fresh,salted,desalted,first dried and second dried samples of hairtail,respectively.Hexanal,heptanal,octanal,nonanal,1-penten-3-ol,1-pentanol,hexanol and 1-octen-3-ol showed a higher level in second dried second dried（final product） with a relative content of 28.26%,8.64%,6.54%,4.37%,7.34%,3.55%,4.18% and 4.72%,respectively.The compounds responsible for the flavor of salted hairtail were mostly formed during salting and drying,consisting mainly of aldehydes,alcohols,ketones and alkanes,including hexanal,heptanal,octanal,nonanal,1-penten-3-ol,1-pentanol,hexanol and 1-octen-3-ol.

关 键 词：咸带鱼 固相微萃取 气相色谱-质谱法(GC-MS) 挥发性风味成分 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]