水产品中挥发性风味物质提取和分析研究进展  

Extraction and Analysis of Volatile Flavor Compounds in Aquatic Products:A Review

作　　者：杨欣怡 刘源[2] 许长华[2] 王锡昌[2] 刘耀敏[1] 张凤枰 

机构地区：[1]通威股份有限公司水产畜禽营养与健康养殖农业部重点实验室,四川成都610041 [2]上海海洋大学食品学院,上海201306

出　　处：《食品科学》2015年第5期289-295,共7页Food Science

基　　金：上海市教育委员会“食品质量与安全”重点学科建设项目(J50704);四川省科技支撑计划项目(2011NZ0071)

摘　　要：水产品中的挥发性风味物质是影响其风味的重要因素,研究水产品中挥发性风味物质的组成及含量,对于评价水产品质量、指导水产品生产、改进加工工艺等具有重要意义。本文就国内外水产品挥发性风味物质的提取方法和分析技术及其应用情况进行了综述,分析比较了各种提取方法、分析技术的优缺点,并展望了其发展动向,以期为水产品挥发性风味物质的研究提供参考。Volatile flavor compounds are important factors affecting the flavor of aquatic products.Analysis of the composition and contents of volatile flavor compounds is of great importance for evaluating the quality of aquatic products,guiding the production of aquatic products and improving processing technologies.In this paper,the technologies or methods used to extract and analyze volatile flavor compounds and their applications in aquatic products are summarized,and their advantages/disadvantages are compared and analyzed,and future development trends are also discussed,aiming to provide a references for future studies on volatile flavor compounds in aquatic products.

关 键 词：水产品 挥发性风味物质 提取 分析 

分 类 号：O652[理学—分析化学] TS254.7[理学—化学]