固相微萃取-气-质联用法测定大菱鲆鱼肉挥发性成分条件的优化  

Optimization of Determination Condition of Volatile Components in Turbot by SPME-GC-MS

作　　者：徐永霞[1] 刘滢[1] 李学鹏[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9期233-238,共6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：采用顶空固相微萃取-气相色谱-质谱联用法分析大菱鲆鱼肉中的挥发性成分,对影响萃取效率的关键因素进行优化,分析各因素对不同相对分子质量化合物萃取效果的影响。结果表明:在3 g鱼肉中加入6 mL饱和氯化钠溶液(0.36 g/mL),用50/30μm DVB/CAR/PDMS的萃取头于50℃下萃取40 min,能够达到较好的萃取效率。在最佳萃取条件下提取大菱鲆鱼肉的挥发性成分,结合GC-MS共鉴定出38种主要挥发性物质,包括醛类、醇类、烃类、酮类和胺类化合物,其中醛类和醇类化合物的相对含量较高,分别为36.98%和33.15%,为新鲜大菱鲆鱼肉的主要挥发性成分。The volatile compounds in turbot were extracted by headspace solid phase microextraction （HS-SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）. In order to increase the efficiency of SPME,GC-MS, the key influencing factors of extraction efficiency were optimized, and the effects of each factor on extraction efficiency of volatile compounds with different relative molecular mass were also analyzed. The results showed that the optimum extraction conditions were： 3 g fish meat were homogenized with 6 mL NaCI solutions （0.36 g/mL） in a 20 mL vial, then extracted for 40 min by 50/30 μm DVB/CAR/PDMS fiber under 50 ℃. Under the optimum extraction condition, a total of 38 main volatile compounds including aldehydes, alcohols, hydrocarbon, ketones and amines were identified in turbot. Aldehydes and alcohols were the main volatile compounds, which accounted for 36.98% and 33.15% of the total volatiles, respectively.

关 键 词：大菱鲆 挥发性成分 固相微萃取 气相色谱-质谱联用法 

分 类 号：O657.63[理学—分析化学] TS254.7[理学—化学]