暗纹东方鲀与红鳍东方鲀气味成分差异研究.pdfVIP

※分析检测 食品科学 2009, Vol. 30, No. 22 335 鲀 鲀 邓捷春，王锡昌，刘 源* (上海海洋大学食品学院，上海 201306) ：以淡水和海水两种养殖环境下河豚鱼肉为原料，采用涂有聚二甲基硅氧烷- 二乙烯苯(PDMS-DVB)涂层的 固相微萃取头萃取新鲜鱼肉及经过蒸煮加热后鱼肉的挥发性成分，在相同的顶空固相微萃取(HS-SPME)条件和气-质 联用仪(GC-MS)检测条件下，分别检出暗纹东方鲀背肉加热前后28 、25 种及红鳍东方鲀背肉加热前后49 、50 种 挥发性成分。醛类占暗纹东方鲀背肉挥发性化合物含量最高，烃类占红鳍东方鲀背肉挥发性化合物含量最高。电 子鼻检测结果显示，同种河豚鱼肉加热前后气味差异较相同条件下两种河豚鱼肉气味差异更大。结合感官评定可 知，暗纹东方鲀泥土味较重，金属味和青草味是加热前后两种鱼肉变化较大的气味。 ：暗纹东方鲀；红鳍东方鲀；顶空固相微萃取；气- 质联用仪；挥发性成分 Comparison of Odor Compounds in Fugu obscurus and Fugu rubripes DENG Jie-chun ，WANG Xi-chang ，LIU Yuan* (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：Odor compounds in Fugu obscurus, a fresh water globefish, and Fugu rubripes, a seawater globefish were analyzed using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The SPME fiber was coated with polydimesiloxane-divinylbenzene (PDMS-DVB), and volatile compounds were extracted from the headspace of fresh and heated fish meat. Results showed that before and after heated, there were 28 and 25 kinds of volatile compounds in Fugu obscurus respectively, while 49 and 50 kinds in Fugu rubripes. Among these compounds, the most abundant volatile compounds were aldehydes in the dorsal meat of Fugu obscurus, while they were hydrocarbons in the dorsal meat of Fugu rubripes. The results of electronic nose analysis showed that there were more ordor differences between the same kind of globefish meat in different heating condition than that between the two kinds in the same heating condition. Sensory evaluation indicated that there were more soil odor in Fugu obscurus, while metallic