鱼类挥发性成分的研究进展  

Research Advances of Volatile Constituent of Fish

作　　者：张长峰 聂小宝 

机构地区：[1]山东省农产品贮运保鲜技术重点实验室,济南250103 [2]国家农产品现代物流工程技术研究中心,济南250103

出　　处：《食品工业》2014年第9期235-239,共5页The Food Industry

基　　金：国家科技支撑计划项目(2012BAD38B00)子课题"淡水水产品保活冷鲜冷链物流关键技术研发"(2012BAD38B04)

摘　　要：鱼类挥发性成分始终是关系到其品质质量的重要影响因素,熟知鱼类挥发性成分的产生机理及其主要化学成分可有效地控制其挥发提高品质。主要对鱼体特征香味成分、异味成分以及鱼类挥发性成分的形成机理、提取与分析方法进行综述。Fish volatile constituent is always the important influencing factor related to its quality. Being well acquainted with the production mechanism of fish volatile constituent and its major chemical constituents can effectively control its volatilization and improve quality. This paper gives a review of mechanism of formation, extraction and method of analysis in fish body characteristic fragrance component, peculiar smell component and fish volatile component.

关 键 词：特征香味 异味 挥发性成分 提取与分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]