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当前位置: 首页 > 文章 > 顶空固相微萃取-气相色谱-质谱联用分析大鲵不同部位挥发性成分 食品科学 2019 (20) 249-254
Position: Home > Articles > Analysis of Volatile Components in Different Parts of Giant Salamander by Headspace Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry FOOD SCIENCE 2019 (20) 249-254

顶空固相微萃取-气相色谱-质谱联用分析大鲵不同部位挥发性成分

作  者：
辛茜;陈德经;陈小华;贾少杰
单  位：
陕西理工大学陕西省资源生物重点实验室;陕西理工大学生物科学与工程学院
关键词：
大鲵;顶空固相微萃取;气相色谱-质谱联用;挥发性成分
摘  要：
通过顶空-固相微萃取和气相色谱-质谱联用对大鲵肉、爪、皮中的挥发性成分进行萃取和分析鉴定。结果表明,从大鲵的肉、爪、皮中分别鉴定出57、69、49种挥发性成分,3个部位共有的挥发性成分15种,主要包括醛类、酮类、醇类、酸类、烃类、酯类、胺类等挥发性成分;其中壬醛、庚醛呈大鲵的鱼腥味,1-辛烯-3-醇、1-辛醇呈大鲵的土腥味。
译  名：
Analysis of Volatile Components in Different Parts of Giant Salamander by Headspace Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
作  者：
XIN Xi;CHEN Dejing;CHEN Xiaohua;JIA Shaojie;School of Biological Science & Engineering, Shaanxi University of Technology;Shaanxi Key Laboratory Bio-resources, Shaanxi University of Technology;
关键词：
giant salamander;;headspace solid phase microextraction;;gas chromatography-mass spectrometry;;volatile components
摘  要：
In this paper, the main volatile components and characteristic odors of giant salamander were studied. The volatile components in its meat, claws and skin were extracted and analyzed by headspace solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS). The results showed that a total of 57, 69 and 49 volatile constituents were identified from the meat, claw and skin of giant salamander, respectively. A total of 15 volatile constituents were detected in all of them, including aldehydes, ketones, alcohols, acids, hydrocarbons, esters, and amines. Nonanal and heptaldehyde contributed to the fishy odor, while 1-octene-3-alcohol and 1-octanol were responsible for the earthy odor of giant salamander.

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