SPME-GC-MS法分析草鱼汤烹制过程中挥发性成分变化

doi:10.7506/spkx1002-6630-201622022

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 149-154.doi: 10.7506/spkx1002-6630-201622022

SPME-GC-MS法分析草鱼汤烹制过程中挥发性成分变化

李金林¹,²,³，涂宗财¹,²,⁴,*，张露²，沙小梅²，王辉⁴，庞娟娟²，唐平平²

1.江西师范大学化学化工学院，江西南昌 330022；
2.江西师范大学生命科学学院，功能有机小分子教育部重点实验室，江西南昌 330022；
3.南昌市食品药品检验所，江西南昌 330012；
4.南昌大学食品科学与技术国家重点实验室，江西南昌 330045

收稿日期:2016-05-20 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 涂宗财（1965—），男，教授，博士，研究方向为食物资源开发与高效利用。E-mail：tuzc_mail@aliyun.com
作者简介:李金林（1983—），男，高级工程师，博士研究生，研究方向为风味化学。E-mail：lijinlin405@126.com
基金资助:
江西省重大生态安全问题监控协同创新中心资助项目（JXS-EW-00）；江西省现代农业产业技术体系建设专项（JXARS-04）

SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup

LI Jinlin¹,²,³, TU Zongcai¹,²,⁴,*, ZHANG Lu², SHA Xiaomei², WANG Hui⁴, PANG Juanjuan², TANG Pingping²

1. College of Chemistry and Chemical Engineering, Jiangxi Normal University, Nanchang 330022, China；
2. Key Laboratory of Functional Small Organic Molecules, Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang 330022, China；
3. Nanchang Institute for Food and Drug Control, Nanchang 330012, China；
4. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330045, China

Received:2016-05-20 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 采用固相微萃取和气相色谱-质谱联用技术，研究传统鱼汤烹制过程中挥发性成分的变化。草鱼肉块经油煎后与生姜、大蒜混合水煮制作鱼汤，煮制分为3 个时间段，0～10 min鉴定出挥发性化合物46 种，其中萜类20 种、芳香族9 种、醛类5 种、酮类2 种、醇类3 种、呋喃类3 种、含硫化合物3 种、其他1 种；11～20 min鉴定出挥发性化合物43 种，其中萜类22 种、芳香族3 种、醛类4 种、酮类1 种、醇类5 种、呋喃类2 种、含硫化合物4 种、其他2 种；21～30 min鉴定出挥发性化合物53 种，其中萜类21 种、芳香族5 种、醛类11 种、酮类3 种、醇类5 种、呋喃类2 种、含硫化合物3 种、其他3 种。这些化合物当中，萜和含硫化合物来源于生姜和大蒜，主要形成于煮制的初始阶段且含量在煮制过程中不断下降；醛、醇、酮等化合物主要由脂肪酸氧化形成，且在煮制过程中种类不断丰富，含量逐渐增加。油煎和调料添加是鱼汤风味化合物形成的主要原因，煮制是挥发性风味化合物种类不断丰富和含量平衡的过程。

关键词: 草鱼汤, 烹煮, 固相微萃取, 气相色谱-质谱联用, 挥发性成分变化

Abstract: Changes in volatile compounds during the preparation of traditional Chinese grass carp soup were analyzed by solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Grass carp soup was prepared by cooking fried-fish-fillets with ginger and garlic. A total of 46 volatile compounds, including 20 terpenes, 9 aromatic compounds, 5 aldehydes, 2 ketones, 3 alcohols, 3 furans, 3 sulphur-containing compounds, and one other compound, were identified by GC-MS during the first 10 min of cooking, 43 volatiles (22 terpenes, 3 aromatic compounds, 4 aldehydes, 1 ketones, 5 alcohols, 2 furans, 4 sulphur-containing compounds, and 2 other compounds) were detected during 11–20 min, and 53 volatiles, including 21 terpenes, 5 aromatic compounds, 11 aldehydes, 3 ketones, 5 alcohols, 2 furans, 3 sulphur compounds, and 3 other compounds, were found during 21–30 min. Among these, terpene and sulphur-containing compounds, which were derived from ginger and garlic, respectively, were formed during 0–10 min of cooking and decreased during 11–30 min, while aldehydes, ketones, and alcohols were resulted from the oxidation of lipids and their concentrations were increased during cooking. It could be concluded that flavor volatile compounds in fish soup were formed after frying or derived from spices, and were enriched and balanced during cooking.

Key words: grass carp soup, cooking, solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), volatile compound changes

中图分类号:

TS254.1

李金林,涂宗财,*,张露,沙小梅,王辉,庞娟娟,唐平平. SPME-GC-MS法分析草鱼汤烹制过程中挥发性成分变化[J]. 食品科学, 2016, 37(22): 149-154.

LI Jinlin,TU Zongcai,*, ZHANG Lu, SHA Xiaomei, WANG Hui, PANG Juanjuan, TANG Pingping. SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup[J]. FOOD SCIENCE, 2016, 37(22): 149-154.

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SPME-GC-MS法分析草鱼汤烹制过程中挥发性成分变化

SPME-GC-MS Analysis of Changes in Volatile Compounds during Preparation of Grass Carp Soup

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