论文部分内容阅读
采用顶空固相微萃取(Headspace solid phase micro-extraction,HS-SPME)和气相色谱-质谱(Gas chromatography-mass spectrometry,GC-MS)联用分析白鲢鱼体中的挥发性成分。以鱼体风味成分中含量较多的物质(己醛、庚醛、苯甲醛、1-辛烯-3-醇、辛醛、壬醛、癸醛、2,4-庚二烯醛、2,4-癸二烯醛等)为参照对象,探讨和摸索了HS-SPME的最佳萃取条件:萃取头CAR/DVB/PDMS、萃取温度60℃、萃取时间50 min、鱼肉和饱和食盐水的质量体积比为3∶7、解吸时间5 min。利用优化的HS-SPME萃取条件下分别萃取了鱼鳃、鱼鳞、内脏和鱼肉中的挥发性成分,然后经气相色谱-质谱联用仪检测。结果表明HS-SPME能有效地萃取白鲢鱼体中的挥发性成分,其中鱼鳃中检测出的挥发性成分较多,共检测出63种,其次为内脏、鱼鳞和鱼肉,分别检测出48种、44种和42种,这些挥发性成分大多是一些饱和的羰基化合物和醇类物质。
The volatile components of silver carp body were analyzed by headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). In the case of the substances with a high content in the flavor components of the fish body (hexanal, heptanal, benzaldehyde, 1-octen-3-ol, octanal, nonanal, decanal, 2,4-heptadienal, 4-decadienal, etc.) as the reference object to explore and explore the best extraction conditions of HS-SPME: extraction head CAR / DVB / PDMS, extraction temperature 60 ℃, extraction time 50 min, the quality of fish and brine Volume ratio of 3: 7, desorption time 5 min. Volatile components in fish gills, fish scales, viscera and fish meat were extracted by optimized HS-SPME extraction and detected by gas chromatography-mass spectrometry. The results showed that HS-SPME can effectively extract the volatile components of silver carp body, in which more volatile components were detected in gills, 63 kinds were detected, followed by viscera, fish scales and fish, were detected 48 Of the 44 species and 42 species, most of these volatile components are saturated carbonyls and alcohols.