大菱鲆鱼体不同部位的挥发性成分分析  

Comparison of Volatile Compounds in Different Parts of Turbot

作　　者：徐永霞[1] 刘滢[1] 仪淑敏[1] 励建荣[1] 赵葳 李钰金 

机构地区：[1]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 [2]大连天宝绿色食品股份有限公司辽宁大连116001 [3]泰祥集团山东海洋食品营养研究院山东荣成264300

出　　处：《中国食品学报》2014年第6期236-243,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十二五”国家科技支撑计划(No.2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011023)

摘　　要：目的:研究大菱鲆不同部位挥发性成分的差异。方法:采用顶空固相微萃取-气质联用技术分析新鲜大菱鲆不同部位的挥发性物质,用主成分分析法对其挥发性物质组成进行分析。结果:在大菱鲆鱼背肉、腹肉、鱼皮和鱼鳃中分别检测出44、48、45及37种挥发性物质,主要为醛类、酮类、醇类、烃类和胺类化合物。通过主成分分析可得到大菱鲆不同部位特有的挥发性物质组合,其中背肉的主要挥发性成分是癸醛、α-蒎烯、4-乙基环己烯、长叶烯和白菖烯,腹肉的主要挥发性成分为(E,E)-2,4-庚二烯醛、己醛、1-己醇、1,3-环辛二烯和2-甲基丁醛。这些挥发性物质的组合,形成了各自的风味特征,决定了大菱鲆不同部位风味的差异。Objective： To compare the difference of volatile components in different parts of turbot. Methods： The volatile compounds in different tissues of turbot were extracted by headspace solid phase micro-extraction （HS-SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）, and principal component analysis （PCA） was used to analyze the volatile components. Results： Total of 44, 48, 45 and 37 volatile compounds were identified in dorsal meat, ventral meat, skin and gill of turbot, respectively. Among the identified compounds, aldehydes, ketones, alcohols, hydrocarbon and amines were predominant. The different parts of turbot could have inherent volatile components as demonstrated by PCA. The main volatile components of dorsal meat were assigned to deeanal, .alpha.-pinene, 4-ethylcyclohexerie, longifolene and （＋）-calarene, and the main volatile components of ventral meat were composed of （E,E）-2,4- heptadienal, hexanal, 1-hexanol, 1,3-eyelooctadiene and 2-methyl-butanal. All these component differences were in their flavor style differences.

关 键 词：大菱鲆 挥发性物质 顶空-固相微萃取 气相色谱-质谱联用 主成分分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]