5种海鱼挥发性风味成分分析  

Analysis of volatile flavor components of five kinds of marine fish

作　　者：田迪英[1] 焦慧[1] 陶崴 毕丽君[1] 周雁[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310035 [2]浙江大学动物科学学院,浙江杭州310058

出　　处：《食品与发酵工业》2015年第10期155-159,共5页Food and Fermentation Industries

基　　金：浙江省分析测试项目(No.2013C37080)

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术,对黄鱼、鳗鱼、鳕鱼、鲳鱼、马鲛鱼等5种海鱼进行挥发性成分分析。研究结果表明:在黄鱼、鳗鱼、鳕鱼、鲳鱼、马鲛鱼中分别鉴定出45、41、62、53、39种挥发性成分,其中5种鱼类样品中均被检出的成分有1-戊烯-3-醇、1-辛烯-3-醇、戊醛、已醛和4-庚烯醛。The volatile components analysis of five kinds of fish including Yellow croaker, eel, codfish, pomfret and pan-fried mackerel have been carried out by using headspace solid phase microextraction- gas chromatography-mass spectrometry. The experimental results showed that 45, 41,62, 53, and 39 kinds of volatile components were identified for yellow-fin tuna, eel, codfish, pomfret and pan-fried mackerel, respectively. In addition, five volatile components including 1-penten-3-ol, 1-octene-3-ol, pentanal, hexanal and 4-heptenal were detected in every fish sample.

关 键 词：顶空固相微萃取 气相色谱-质谱联用 海鱼 挥发性成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]