豆豉鲮鱼挥发性风味成分分析  

Analysis of Volatile Flavor Compounds in Douchi Dace

作　　者：郑子薇[1] 王丹[1] 李鹏宇[1] 陈海涛[2] 孙宝国[1] 张玉玉[3] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心北京工商大学,北京100048 [2]北京市食品风味化学重点实验室北京工商大学,北京100048 [3]食品质量与安全北京实验室北京工商大学,北京100048

出　　处：《精细化工》2017年第8期900-906,941,共8页Fine Chemicals

基　　金："十三五"国家重点研发计划(2016YFD0400705);"十二五"国家科技支撑计划项目(2014BAD04B06)~~

摘　　要：为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术(GC-MS)进行分析。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻(GC-O)检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。To determine the key flavor compounds of fermented black bean dace and improve the stability of product quality, solid phase microextraction （SPME） and simultaneous distillation extraction （SDE） were used to extract the volatile flavor compounds in Douchi Dace. Meanwhile, a gas chromatography mass spectrometry （GC-MS） method was adopted to determine the flavor compounds extracted from Douchi Dace by the two above methods. A total of 113 volatile compounds were identified. Additionally, a total of 26 compounds were identified by the two extraction methods. The results of gas chromatography-olfactometry （GC-O） showed that 9 compounds were regarded as the key flavor components in Douchi Dace, which were 2-pentylfuran, 2,5-dimethylpyrazine, 2-ethylpyrazine, 2, 3,5-trimethylpyrazine, 2-undecenal, anethole, 2-acetylpyrrole, 5-methyl-2-phenyl-2-hexenal and ethyl cinnamate.

关 键 词：豆豉鲮鱼 固相微萃取 同时蒸馏萃取 气相色谱-质谱联用 气相色谱-嗅闻 香料与香精 

分 类 号：TS207.3[轻工技术与工程—食品科学]