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为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术(GC-MS)进行分析。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻(GC-O)检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。
In order to determine the key flavor components of Beauveria bassiana and to stabilize the quality of products, the volatile flavor components of Beluga catfish were extracted by solid phase microextraction (SPME) and simultaneous distillation extraction (SDE). The gas chromatography-mass spectrometry Technology (GC-MS) for analysis. A total of 113 volatile compounds were identified, 26 of which were detected by both methods. The results of GC-O (GC-O) detection of simultaneous distillation extraction showed that the nine key flavor components were identified as 2-n-pentylfuran, 2,5-dimethylpyrazine, Ethylpyrazine, 2,3,5-trimethylpyrazine, 2-undecenal, anethole, 2-acetylpyrrole, cacaldehyde, and ethyl cinnamate.