不同贮藏条件下草鱼肌肉挥发性成分的变化分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.9 297 不同贮藏条件下草鱼肌肉挥发性成分的变化分析 杨晶，王建辉，刘永乐，陈奇，俞健，王发祥，李向红 （长沙理工大学，湖南省水生资源食品加工工程技术研究中心，湖南长沙 410114） 摘要：为了探讨不同贮藏时期草鱼肌肉挥发性成分的变化情况，采用固相微萃取-气相-质谱联用法(SPME-GC-MS)检测冷藏 （0~4 ℃）及常温（25 ℃）条件下不同贮藏时间点草鱼肌肉的风味成分组成。本研究共检出 9大类物质，主要是醛酮类、醇类、酸 类、胺类、烃类及少量其他类化合物，并分析了主要挥发性成分的含量、气味及其可能的来源。研究结果表明，新鲜至冷藏 9 d和常 温 6 h的草鱼肌肉挥发性成分以羰基化合物和醇类为主导风味，且醇类物质含量较多，此时青草味、土腥味明显；冷藏 9 d 及常温 6 h 后，酸类、胺类等低阈值物质明显增加，加之醛类物质的作用，此时表现为酸腐味和氨臭味明显；常温贮藏条件下，草鱼肌肉产生特 征腐败气味速度更快，即与冷藏相比，腐败更为迅速。 关键词：草鱼肌肉；SPME-GC-MS；挥发性成分；冷藏；常温 文章篇号：1673-9078(2014)9-297-303 DOI: 10.13982/j.mfst.1673-9078.2014.09.049 Variation in Volatile Components of Grass Carp Muscle under Different Storage Conditions YANG Jing, WANG Jian-hui, LIU Yong-le, CHEN Qi, YU Jian, WANG Fa-xiang, LI Xiang-hong (Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha 410114, China) Abstract: To investigate the variationin volatile components of grass carp muscleunder different storage conditions, solid phase micro-extraction-gas chromatography-mass spectrometry(SPME-GC-MS) was performed to detect volatile components from samples stored at 0~4 ℃ and 25 ℃, at different time points. Nine types of volatile compounds were detected, including aldehydes, ketones, alcohols, acids, amines, hydrocarbons, and small amounts of other compounds. In addition, the relative content, flavor, and possible origin of the main volatile compounds were further analyzed. The results showed that carbonyl compounds and alcohols were the main volatile components in fresh grass carp muscles, those under cold storage for 9 d, and those stored at room temperature for up to 6 h. In addition, these samples showed higher content of alcohols, and heavy grassy and earthy flavors were noted. After cold storage for 9 d and room-temperature storage for 6 h, the quantities of low-thresh old substances