臭鳜鱼的风味物质及风味活性物质分析  

Study of volatile compounds and odor-active compounds in stinky mandarin fish

作　　者：李春萍 吴佳佳 李燕 王雪峰 赵巧灵 徐坤华 戴志远 顾天生 

机构地区：[1]浙江工商大学水产品加工研究所,浙江杭州310012 [2]浙江省水产品加工技术研究联合重点实验室,浙江杭州310012 [3]嘉兴市荷花水产养殖有限公司,浙江嘉兴314000

出　　处：《食品与发酵工业》2013年第7期178-184,共7页Food and Fermentation Industries

基　　金：国家重大星火计划项目(2011GA700001);浙江省水产品加工技术研究联合重点实验室开放基金项目(2011E10002-01);嘉兴市科技计划项目(SQ2012011194)

摘　　要：通过优化固相微萃取条件,结合气相色谱-质谱联用仪(GC-MS)分离鉴定徽州臭鳜鱼挥发性风味物质,并进一步鉴定其风味活性物质。结合谱库以及保留指数比对,在臭鳜鱼中共鉴定出45种风味物质。根据其结构性质分为9类,其中醇类含量最高,约占总风味成分的62.60%,酸类、芳香类、含氮、含硫化合物等次之。通过计算气味活度值(OAV)并进一步用标准品进行分析,共鉴定出13种风味活性物质,其中丁酸、三甲胺、芳樟醇OAV值较大,对整体风味品质具有重要贡献。By optimizing the solid-phase microextraction conditions （SPME）, combined with gas chromatogra- phymass spectrometry （ GC-MS）, the volatile compounds and odor-active compounds of stinky mandarin fish were identified. By comparing of retention indices （RI） and matching mass spectra, a total of 45 volatiles were identified. These flavor compounds were divided into 9 main classes according to the structures, including acids, aromatic compounds, sulphur and nitrogen containing compounds, etc. Alcohols were the key volatiles with the highest content of 62.60%. According to the odor-active value （OAV）, 13 odor-active compounds were identified and further confirmed by comparing with the standard compounds in the GC-MS system. Among them, butanoic acid, trimethylamine and linalool had high OAV values and contributed significantly to the overall flavor quality.

关 键 词：臭鳜鱼 固相微萃取 气质联用 风味物质 风味活性物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]