冻藏前后白鲢鱼肉中挥发性成分含量分析  

Analysis of Volatile Components in Fresh and Forzen Silver Carp Fish

作　　者：李阳[1,2] 汪超[2] 胡建中[2] 廖李[1] 王俊[1] 汪兰[1] 吴文锦[1] 熊光权[1] 程薇[1] 李冬生[2] 乔宇[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所、湖北省农产品辐照工程技术中心,湖北武汉430064 [2]湖北工业大学、食品与制药学院,湖北武汉430068

出　　处：《质谱学报》2014年第1期59-65,共7页Journal of Chinese Mass Spectrometry Society

基　　金：国家自然科学基金青年科学基金(31201317)资助

摘　　要：采用顶空-固相微萃取技术(HS-SPME)对白鲢鱼肉中挥发性成分进行提取,通过气质联用仪对提取物进行鉴定,并分析冻藏7天后鱼肉中挥发性成分的变化。实验用固相微萃取头吸附鱼肉中的挥发性成分,60min后进行GC/MS分析,经NIST质谱数据库检索和文献对照,共确定46种成分。鱼肉经冻藏后,挥发性成分总含量降低55.11%,其中含羰基的醛类和酮类含量显著降低,分别为84.91%和94.74%。己醛,苯甲醛,1-辛烯-3-醇这3种腥味物质含量分别降低30%,81%和42%;而辛醛,反-2-十二烯醛,十八醛,2,3-辛二酮,甲基壬基甲酮的含量经冻藏后消失;正戊醇,己醇和D-柠檬烯含量分别增加38%,3%和549%;新生成了癸醛、反-2-辛烯醇、庚醇、2,5-己二酮、β-蒎烯等15种化合物。冻藏后,白鲢鱼肉挥发性成分减少的原因可能是低温抑制酶的活性,从而导致酶解产物同时也是风味主体化合物的量减少。对鱼肉冻藏过程中挥发性成分变化的研究可为以后鱼糜深加工提供理论基础。The volatile components of silver carp were extracted by headspace solid phase micro-extraction, and were identified by gas chromatography-mass spectrometry （GC/MS）. The volatile components in the fresh fish and frozen fish after 7 days were analyzed. The volatile components of silver carp were adsorbed by solid phase micro-extraction fiber. 46 volatile components are identified by comparing their mass spectra with the NIST mass spectral database and reference documents. The contents of aldehydes and ketones contai-ning carbonyl are 84.91 o%00 and 94.74%, which decrease by 55.11% after frozen storage for 7 d. The eontents of hexanal, benzaldehyde and 1-octen-3-ol are decreased 30%, 81%, 42%, respectively. Oetanal, trans-2-dodeeenal, octadecanal, 2, 3-octanedione and methyl nonyl ketone are not checked out after frozen storage. The content of n-pentanol, hexanol and D-limonene are increased by 38%, 3%, 549%, respectively, meanwhile 15 eompounds are not detected in fresh fish formed such as decanal, （E）-2-octenal, heptanol, 2,5-hexaned- lone, fl-pinene and etc. The reason for the reduction of the volatile components of the silver earp was probably that inhibition of enzyme activity in low temperature resulted in reducing the amount of hydrolysates which were the major flavor compou^d in fish.

关 键 词：顶空-固相微萃取(HP—SPME) 气相色谱-质谱(GC MS) 挥发性成分 冻藏 白鲢鱼 

分 类 号：O657.63[理学—分析化学]