固相微萃取-气质联用法测定鲈鱼风干成熟工艺过程中的挥发性化合物变化.pdfVIP

250 2013， 协1. 34， NO.1 0 ※分析检测 国目融事 回相微萃取·气质联用法测定鱼卢鱼风二「成熟王艺 过程中的挥发性化合物变化 刘昌华，王艳，章建浩*，张迎阳 (南京农业大学食品学院，国家肉品质量与安全控制工程技术研究中心，教育部肉品加工与质量控制重点实验室， 农业部农畜产品加工与质量控制重点开放实验室，江苏南京 21∞95) 摘 要:采用固相微萃取-气质联用技术，对自卢鱼施制风干成熟工艺过程中挥发性化合物进行测定，分析铲鱼加工 不同阶段主要挥发性化合物的成分、种类、相对含量的变化情况。结果表明:铲鱼脑制风干成熟过程中共鉴定出64 种挥发性化合物，其中国基类15种、醇类20种、酣类7种、酶类7种、:怪类15种:其中己醒、 2- 甲基-4-戊烯醒、 2- 已烯 醒、 2-辛烯醒、苯甲薛、 1-辛烯-3-醇、 2-庚酣、 (E，E)-3，5-辛二烯-2-酣等为产品重要挥发性化合物:不同加工阶段鱼 肉中的挥发性成分组成差异明显，原料肉中;怪类化合物是含量最丰富的挥发性成分，随制风干成熟工艺过程中随着 肌肉氧化程度增加，醒类、酣类、醋类化合物含量升高，怪类和醇类挥发性化合物含量降低，挥发性风味化合物种 类随着工艺过程中脂质的氧化而不断增多，说明脂质是风鱼挥发性风味化合物最重要的前体物质。 关键词:自卢鱼:风干成熟:固相微萃取.气质:挥发性化合物:风味 Changes in Volatile Compounds ofPerch during Curing-DryinglRipening Process LIU Chang-hua , WANG Yan , ZHANG Jian-hao* , ZHANG Ying-yang (National Central of Meat Quality and Safety Control , Key Laboratory of Meat Processing and Quality Control , Ministry of Education , Key Laboratory of Agricuitural and Animal Products Processing and Quality Control , Ministry of Agriculture , College of Food Sci巳nce and Technology , Nanjing Agricultural University , Nanjing 210095 , China) Abstract: Volatile componen也 in dry-cured perch during prωessing were analyzed by headspace-solid phase micro-extraction combined with gas chromatography-mass spectrome町 (HS-SPME/GC-MS). Qualitative analysis of volatile compounds was performed followed by comparative analysis of the changes in relative ∞ntent for the identified compone胞. The results showed that 64 volatile compounds were isolated and identified, which included 15 aldehydes , 20 alcohols , 7 ketones , 7 esters and 15 hydrocarbons. Among these volatile compounds, hexanal , 2-methyl-4-pentenol , 2-aldehy