蒸制对斑点叉尾鮰肉挥发性风味物质的影响  

Effect of Steaming on Volatile Flavor Compounds of Ietalurus punctaus Flesh

作　　者：孙翰昌[1] 游玉明[1] 蔡明成 雷桂生 胡慧蝶 陈启亮[2] SUN Hanchang;YOU Yuming;CAI Mingcheng;LEI Guisheng;HU Huidie;CHEN Qiliang(College of Landscape Architecture and Life Science,College of Chongqing University of Arts and Sciences,Yongchuan Chongqing 402160;College of Life Sciences,Chongqing Normal University,Chongqing 401331,China)

机构地区：[1]重庆文理学院园林与生命科学学院,重庆永川402160 [2]重庆师范大学生命科学学院,重庆401331

出　　处：《重庆师范大学学报（自然科学版）》2022年第2期128-134,共7页Journal of Chongqing Normal University:Natural Science

基　　金：国家自然科学基金(No.31901183);重庆市技术创新与应用发展专项重点项目(No.cstc2019jscx-gksbX0147);重庆文理学院研究生科研项目(No.M2020 ME29)。

摘　　要：【目的】考察蒸制处理对斑点叉尾鮰(Ietalurus punetaus)肉主要挥发性风味物质的变化。【方法】采用固相微萃取-气相色谱质谱(SPME-GC-MS)法分别对新鲜和蒸制的斑点叉尾鮰肉的挥发性成分进行分析。【结果】从新鲜和蒸制的斑点叉尾鮰肉中分别检测出34种和31种挥发性成分,其中相同成分有22种;这些挥发性成分中含量较高的是醇类、酸类和酮类,它们在新鲜斑点叉尾鮰肉中相对含量分别为21.65%,16.80%和3.24%,在蒸制斑点叉尾鮰肉中相对含量分别为19.04%,18.52%和3.03%。【结论】2-氨基丙醇、2-甲氨基乙醇、N′-异丙基脲基乙酸、正棕榈酸、D-氨基丙酸、3,3-二甲基-4-(1-氨基乙基)-2-氮杂环丁酮等物质可能与斑点叉尾鮰鱼肉的风味有关。[Purposes]In order to investigate the changes of main volatile flavor compounds of Ietalurus punctaus flesh dealt with steaming.[Methods]Headspace solid phase microextraction and gas chromatography mass spectrometry(SPME-GC-MS) was used to analyze the volatile components of fresh and steamed I. punctaus. [Findings]34 and 31 effective volatile components were detected in fresh and steamed I. punctaus, respectively, and 22 effective volatile components are in common. In addition, the relative content of alcohols, acids, and ketones in fresh flesh was 21.65%, 16.80%, 3.24%, the relative content in dried flesh was 19.04%, 18.52%, and 3.03%, respectively. [Conclusions] 2-Aminopropanol, 2-methylaminoethanol, N′-isopropylureidoacetic acid, n-palmitic acid, D-aminopropionic acid, 3,3-dimethyl-4-(1-aminoethyl)-2-azetidinone may be related to the flavor of I. punctaus flesh.

关 键 词：斑点叉尾鮰 气相色谱-质谱 蒸制 风味物质 

分 类 号：S917.4[农业科学—水产科学] O675.63[理学—化学]