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当前位置: 首页 > 文章 > 咸鱼中的挥发性风味成分 水产学报 2012,36 (6) 182-191
Position: Home > Articles > Analysis of the volatile flavor compounds in salted-dried fish Journal of Fisheries of China 2012,36 (6) 182-191

咸鱼中的挥发性风味成分

作  者：
李来好;丁丽丽;吴燕燕;杨贤庆;邓建朝;刘法佳
单  位：
中国水产科学研究院南海水产研究所
关键词：
咸鱼;挥发性风味物质;固相微萃取;气相色谱-质谱联用
摘  要：
为了探明咸鱼挥发性气味特征物质,采用顶空固相微萃取和气相色谱—质谱联用分析技术,对柳叶鱼、红牙、小黄鱼以及带鱼等4种常见鱼的咸鱼进行萃取和分离鉴定。结果表明,这4种咸鱼的挥发性风味成分的组成和种类各不相同,分别得到105种、89种、88种以及72种挥发性风味物质(匹配度超过80%),以醛类、醇类以及烃类物质为主,总量分别占了这4种鱼的49.99%、53.09%、60.54%以及86.18%。研究表明,咸鱼的特征香气以鱼腥味、青草味-脂肪味为主;咸鱼特征风味物质是3-甲基丁醛、己醛、(z)-4-庚醛、庚醛、苯甲醛、辛醛、壬醛、1-戊烯-3-醇、3-甲基丁醇、1-辛烯-3-醇、庚醇、三甲胺。
译  名：
Analysis of the volatile flavor compounds in salted-dried fish
作  者：
LI Lai-hao1, DING Li-li 1,2, WU Yan-yan1, YANG Xian-qing1, DENG Jian-chao1, LIU Fa-jia1,3 (1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Products Processing of Ministry of Agriculture, Guangzhou 510300, China; 2. College of Food Science, Shanghai Ocean University, Shanghai 201306; 3. College of Food Technology, Guangdong Ocean University, Zhanjiang 524088, China)
关键词：
salted-dried fish; volatile compounds; solid phase microextraction(SPME); gas chromatogra-phy-mass spectrometry(GC-MS)
摘  要：
To survey salted-dried fishes characteristic flavor substances, the volatile compounds in four traditional salted-dried fishes, namely, karafuto-shishamo(Spirinchus lanceolatus), tigertooth croa- ker(Otolithes rube), little yellow croaker (Pseudosciaena polyactis)and hairtail(Trichiurus haumela)were extracted by solid phase microextraction(SPME) and further analyzed and identified by method of gas chromatography-mass spectroscopy(GC-MS). The results showed that the compositions and kinds of vola-tile compounds were different in the four salted-dried fishes. There were 105, 89, 88 and 72 different kinds of volatile compounds with more than 80% matching degree isolated and identified. The contents of major volatile compounds were aldehydes, alcohols, hydrocarbons, which accounted for 49.99%, 53.09%, 60.54%, and 86.18% of the total volatile compounds of the four salted-dried fishes respectively. The major odors of salted-dried fishes were confirmed as fishy, grassy-fatty which were in good agreement with pre-vious investigations. 3-methyl butanal, hexanal, (z)-4-heptenal, heptanal, benzaldehyde, octanal, nonanal, 1-penten-3-ol, 3-methyl butanol, 1-octen-3-ol, heptanol and trimethylamine, were found to be involved in the formation of characteristic flavour.

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