金鳟鱼鱼体不同部位挥发性成分的检测  

Volatile Component Analysis of Different Parts of Golden Trout

作　　者：孙金龙 师希雄[1] 岳建伟 韩玲[1] 朱琪[1] 胡江峰 SUN Jin-long;SHI Xi-xiong;YUE Jian-wei;HAN Ling;ZHU Qi;HU Jiang-feng(College of Food Science and Technology,Gansu Agriculture University,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵科技》2018年第4期91-96,共6页Food and Fermentation Science & Technology

基　　金：国家自然科学基金(31460433);国家自然科学基金(31760436);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38)

摘　　要：采用顶空固相微萃取(headspace solid-phase microextraction,HS-PM)结合气相色谱-质谱联用(gaschromatgraphy-massspectrometry,GC-MS)技术分析检测金鳟鱼不同部位的挥发性成分。结果显示,从金鳟鱼腹部肉、背部肉、尾部肉中共检出80余种挥发性物质。其中,醛类、醇类、烃类物质含量较高,且各类挥发性物质在金鳟鱼不同部位含量不同。醛类物质在腹部中含量最高,背部含量最低;烃类物质在尾部含量最高,背部和腹部含量较低;醇类物质在腹部的含量最高,是尾部的2倍多,背部含量最低。Volatile compounds in different parts of Golden Trout were analyzed by headspace solid-phase microextraction（SP-ME） and gas chromatography-mass spectrometry（GC-MS）. The results showed that more than 80 kinds of volatile substances were detected from the belly meat, back meat and tail meat of golden trout. The contents of aldehydes, alcohols and hydrocarbons are relatively high, and the content of various volatile substances in different parts of the goldfish is different. Aldehydes have the highest content of aldehydes in the abdomen meat and the lowest content in the back meat. Hydrocarbons have the highest content in the tail meat, the back meat and abdomen meat contents are low. Alcohol content is highest in the abdomen meat, more than twice the tail meat and the lowest in the back meat.

关 键 词：金鳟鱼 固相微萃取 气相色谱-质谱联用 挥发性成分 不同部位 

分 类 号：TS207.3[轻工技术与工程—食品科学]