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FOOD SCIENCE
2011,32
(24)
208-212
咸带鱼加工过程挥发性风味成分的变化
作 者：
丁丽丽;吴燕燕;李来好;杨贤庆;刘法佳
单 位：
中国水产科学研究院南海水产研究所;上海海洋大学食品学院;广东海洋大学食品科技学院
关键词：
咸带鱼;固相微萃取;气相色谱-质谱法(GC-MS);挥发性风味成分
摘 要：
研究咸带鱼加工过程中挥发性风味成分的变化情况。采用固相微萃取-气相色谱-质谱联用法分别检测鲜鱼、腌制、浸泡脱盐、干燥、成品5个加工阶段的挥发性风味成分,经NIST 05a.L谱库数据库检索,确定其风味成分。结果表明:鲜鱼、腌制、浸泡脱盐、干燥、成品这5个阶段挥发性风味成分种类数分别为49、72、7 0、7 5种以及7 2种。其中,成品咸鱼中己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-戊醇、己醇以及1-辛烯-3醇含量较高,相对含量分别为28.26%、8.64%、6.54%、4.37%、7.34%、3.55%、4.18%和4.72%。腌制和干燥是风味产生的主要加工阶段。醛类、醇类、酮类和烃类是主要的挥发性物质的种类,其中己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-戊醇、己醇以及1-辛烯-3醇是咸带鱼风味的主要成分。
译 名：
Changes of Volatile Flavor Compounds during Salted Hairtail(Trichiurus haumela) Processing
作 者：
Ding Li-li1,2,WU Yan-yan1,LI Lai-hao1,*,YANG Xian-qing1,LIU Fa-jia1,3, DIAO Shi-qiang1,DENG Jian-chao1(1.National Research and Development Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;2.College of Food Science,Shanghai Ocean University,Shanghai 201306,China;3.College of Food Technology,Guangdong Ocean University,Zhanjiang 524088,China)
关键词：
salted hairtail(Trichiurus haumela);solid phase micro-extraction(SPME);gas chromatography-mass spectrometry(GC-MS);volatiles flavor compounds
摘 要：
In order to know the mechanism of flavor formation and the pathway of salination during salted hairtail processing from fresh hairtail through salting,soaking to desalt and two-stage drying,the changes of main volatile flavor compounds were analyzed.The volatile composition of fresh,salted,desalted,first dried and second dried samples was analyzed by solid phase micro-extraction(SPME) coupled to gas chromatography-mass spectrometry(GC-MS) and NIST 05a.L MS spectral library searching and alignment.A total of 49,72,70,75 and 72 compounds were identified in fresh,salted,desalted,first dried and second dried samples of hairtail,respectively.Hexanal,heptanal,octanal,nonanal,1-penten-3-ol,1-pentanol,hexanol and 1-octen-3-ol showed a higher level in second dried second dried(final product) with a relative content of 28.26%,8.64%,6.54%,4.37%,7.34%,3.55%,4.18% and 4.72%,respectively.The compounds responsible for the flavor of salted hairtail were mostly formed during salting and drying,consisting mainly of aldehydes,alcohols,ketones and alkanes,including hexanal,heptanal,octanal,nonanal,1-penten-3-ol,1-pentanol,hexanol and 1-octen-3-ol.
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