鱼腥味的化学成分、形成机理与去腥方法  

Chemical Composition,Formation Mechanism and Removal Methods of Fishy Odor

作　　者：桂倩 苟帮超 樊敏[1] GUI Qian;GOU Bang-Chao;FAN Min(College of Chemistry and Materials Science,Sichuan Normal University,Chengdu 610066,China;Sichuan Provincial School State-Owned Assets and Educational Equipment Center.Chengdu 610213,China)

机构地区：[1]四川师范大学化学与材料科学学院,四川成都610066 [2]四川省学校国有资产与教育装备中心,四川成都610213

出　　处：《化学教育（中英文）》2024年第20期10-15,共6页Chinese Journal of Chemical Education

摘　　要：从鱼腥味的形成机理出发,介绍海水鱼与淡水鱼腥味区别,揭示去腥手段及机理,以期为读者科普鱼腥味中蕴含的化学知识,感受生活中的化学。Based on the formation mechanism of fishy odor,this paper introduces the difference of fishy odor between seawater fish and freshwater fish,and reveals the formation and removal mechanism of fishy odor,in order to popularize science for the reader in the chemical knowledge contained in the fishy odor,make them feel the chemistry of life.

关 键 词：鱼 鱼腥味 组成成分 腥味形成机理 去腥机理 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]