顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分  

Analysis of Volatile Compounds in Large Yellow Croaker(Pseudosciaena crocea) Flesh by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

作　　者：吕卫金 赵进 毛赟燕[1] 励建荣 陆海霞[1] 徐永霞 李钰金[4] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035 [2]中国计量学院生命科学学院,海洋食品加工质量控制技术与仪器浙江省工程实验室,浙江杭州310018 [3]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013 [4]泰祥集团,山东荣城264309

出　　处：《食品科学》2013年第22期138-142,共5页Food Science

基　　金：国家自然科学基金面上项目(31071514);"十二五"国家科技支撑计划项目(SQ2011BAJY3053-6);浙江省教育厅科研项目(Y201122744)

摘　　要：通过对顶空固相微萃取-气相色谱-质谱法分析条件的优化及其对养殖大黄鱼鱼肉挥发性成分进行鉴定,以鱼肉中普遍存在且含量较高的物质(己醛、庚醛、雪松醇、葵醛、1-辛醇、辛醛、1-辛烯-3-醇、壬醛等)为参照对象,分析比较获得合适的萃取条件:CAR-PDMS萃取头(75?m)、样品体积8mL、NaCl质量浓度0.256g/mL、萃取温度60℃、萃取时间50min。结果表明:从养殖大黄鱼肉中检测出挥发性烃类、醛类、醇类、酯类、酮类、含氮含硫含氧及杂环类等共39种挥发性成分,各类成分分别占挥发性化合物总量的19.91%、16.50%、18.01%、38.20%、0.60%、6.78%。The volatile flavor compounds in fresh large yellow croaker flesh were extracted by head space solid phase mi- croextraction （HS-SPME） technique and determined by gas chromatography-mass spectrometry （GC-MS）. Based on the abundance of ubiquity of fish flesh volatiles （hexanal, heptanal, cedrol, decanal, 1-octanol, octanal, 1-octen-3-ol and non- anal）, the optimum extraction conditions were determined as follows： CAR-PDMS extraction head （75 lam）, sample injection volume 8 mL, NaC1 concentration 0.256 g/mL, extraction temperature 60 ℃, and extraction time 50 min. To- tally 39 volatile flavor compounds were identified, including alkanes, aldehydes, alcohols, ester, ketones, and N-, S- or O-containing compounds as well as heterocyclic compounds with relative concentration of 19.91%, 16.50%, 18.01%, 38.20%, 0.60% and 6.78%, respectively.

关 键 词：顶空固相微萃取 气相色谱-质谱法 大黄鱼 挥发性成分 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]