养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化_杨倩倩.pdfVIP

206 2012, Vol. 33, No. 14 食品科学 ※分析检测 养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化 1 2 1, 1 1 杨倩倩 ，邱 杨 ，余以刚 * ，肖性龙 ，吴 晖 ( 1.华南理工大学轻工与食品学院，广东广州 5 10640 ；2 .东莞出入境检验检疫局，广东东莞 523072) 摘 要：采用不同方法对养殖大黄鱼进行脱脂脱腥处理，并用固相微萃取和气质联用法分析和鉴定养殖大黄鱼脱脂 脱腥处理前后挥发性成分的变化。经NIST 质谱数据库检索和文献对照，脱脂脱腥前的大黄鱼检测出4 8 种成分，其 中以羰基化合物和醇类为主，腥味成分主要为己醛、2 ,4 - 癸二烯醛、1- 戊烯-3 - 酮、3 ,5 - 辛二烯-2 - 酮、1- 戊烯- 3 - 醇和1- 辛烯-3 - 醇。碱法处理和碱盐结合法处理后的大黄鱼分别检测出2 4 和18 种成分。结果表明，碱法和 盐法不仅有效得降低养殖大黄鱼的脂肪，还能促进鱼体内腥味成分的析出，从而改善养殖大黄鱼的肉质、风味 等品质。 关键词：大黄鱼；脱脂；脱腥；固相微萃取；气相色谱- 质谱法 Volatile Component Analysis in Fresh and Defatted Deodorized Pseudosciaena crocea 1 2 1, 1 1 YANG Qian-qian ，QIU Yang ，YU Yi-gang * ，XIAO Xing-long ，WU Hui (1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China； 2. Dongguan Entry-Exit Inspection and Quarantine Bureau, Dongguan 523072, China) Abstract ：The volatile components of fresh and defatted deodorized samples (obtained from two different methods, namely single alkali treatment and alkali-salt treatment) of Pseudosciaena crocea meat were analyzed by solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) through NIST MS spectral library searching and alignment of spectral data. A total of 48 kinds of volatile components were identified in fresh Pseudosciaena crocea, among which carbonyl compounds and alcohols were predominant. The main compounds responsible for the fishy odor of Pseudosciaena crocea were hexanal, 2,4-decadienal, 1-penten-3-one, 3,5-octadien-2-one, 1-penten-3-ol and 1-octen-3-ol. Twenty-four and 18 ki