食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 217-220.doi: 10.7506/spkx1002-6630-201106050

• 分析检测 • 上一篇    下一篇

虎纹蛙肌肉挥发性成分和脂肪酸分析

夏明明1,邵 晨1,*,刘 源2   

  1. 1.浙江师范大学生态研究所 2.上海海洋大学食品学院
  • 收稿日期:2010-04-23 修回日期:2011-01-27 出版日期:2011-03-25 发布日期:2011-03-03
  • 通讯作者: 邵晨 E-mail:sky86@zjnu.cn
  • 基金资助:
    浙江省自然科学基金项目(Y506234);浙江省科技计划重点项目(2008C22057)

Analysis of Volatile Components and Fatty Acids in Tiger Frog (Hoplobatrachus rugulosus)

XIA Ming-ming1,SHAO Chen1,*,LIU Yuan2   

  1. 1. Institute of Ecology, Zhejiang Normal University, Jinhua 321004, China;
    2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Received:2010-04-23 Revised:2011-01-27 Online:2011-03-25 Published:2011-03-03
  • Contact: SHAO Chen1 E-mail:sky86@zjnu.cn

摘要: 对虎纹蛙肌肉中的挥发性成分和脂肪酸分别进行测定。采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析虎纹蛙肌肉中的挥发性成分。结果共鉴定出36种成分,其中醛类化合物有15种,且含量最高,占挥发性成分总量的68.76%;己醛、(Z)-4-庚烯醛、(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、1-辛烯-3-醇和2,3-戊二酮等可能对虎纹蛙肉的整体风味贡献较大;虎纹蛙肌肉脂肪酸主要由不饱和脂肪酸(UFA)组成,占脂肪酸总量的72.89%;在日常饮食中,虎纹蛙肉为n-3多不饱和脂肪酸(n-3 PUFA)较为丰富的食物资源;亚麻酸(C18:3 n-3,ALA)、二十碳五烯酸(C20:5 n-3,EPA)和二十二碳六烯酸(C22:6 n-3,DHA)为主要的n-3 PUFA。UFA为虎纹蛙肉的重要风味前体物质。

关键词: 虎纹蛙, 挥发性成分, 脂肪酸, 顶空固相微萃取, 气相色谱-质谱联用

Abstract: The volatile components and fatty acids in tiger frog meat were analyzed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that 36 volatile compounds were isolated and identified, which included 15 aldehydes with the highest content and were accounted for 68.76% of total volatile components. Hexanal, (Z)-4-heptenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, 1-octen-3-ol and 2,3-pentanedione made the great contribution to the total flavor of tiger frog meat. The fatty acids of tiger frog meat were dominated by unsaturated fatty acids (UFA), which was accounted for 72.89% of total fatty acids. Tiger frog meat was an n-3 PUFA-rich food source in daily diet. Linolenic acid (C18:3 n-3, ALA), eicosapentaenoic acid (C20:5 n-3, EPA) and docosaheraenoic acid (C22:6 n-3, DHA) were the major n-3 PUFA. UFA was the important aromatic precursor of tiger frog meat.

Key words: tiger frog, volatile compounds, fatty acids, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

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