鲟鱼不同部位挥发性成分分析

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 142-145.

鲟鱼不同部位挥发性成分分析

刘奇1,2，郝淑贤2，李来好2,*，杨贤庆2，黄卉2，林婉玲2，魏涯2

1.中国海洋大学食品科学与工程学院 2.中国水产科学研究院南海水产研究所，农业部水产品加工重点实验室，国家水产品加工研发中心

收稿日期:2012-04-10 修回日期:2012-07-12 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 李来好 E-mail:laihaoli@163.com
基金资助:
国家现代农业产业技术体系;国家科技支撑计划项目;国家农业科技成果转化资金项目;广东省科技计划项目;广东省海洋渔业科技推广项目;农业部中央级公益性科研院所基本科研项目

Volatile Component Analysis of Different Parts of Sturgeon

Qi LIU, ,Laihao LI

Received:2012-04-10 Revised:2012-07-12 Online:2012-08-25 Published:2012-09-07
Contact: Laihao LI E-mail:laihaoli@163.com

摘要/Abstract

摘要： 采用固相微萃取结合气相色谱-质谱联用技术分析鲟鱼不同部位挥发性成分，初步探究鲟鱼特征气味及主要腥味物质。从鲟鱼腹肉、背肉、尾肉、皮、鳃、肝中共检出60余种挥发性物质，这些物质包括醛类、酮类、醇类、烃类和酸类等，其中醛类、醇类、烃类含量较高。不同部位挥发性成分种类和含量不同，醛、烃在鲟鱼各部位挥发性物质中所占比重较大，醇类在肝(32.08%)、皮(44.96%)、鳃(5.51%)含量较高；背肉挥发性物质检出总量最低。鲟鱼的主要特征气味为青草味、鱼腥味及脂类气味；己醛、1-辛烯-3-醇等是构成鲟鱼鱼腥味的主要成分。

关键词: 鲟鱼, 固相微萃取, 气相色谱-质谱法, 挥发性物质

Abstract: Volatile compounds in different parts of sturgeon were analyzed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to find out the major compounds responsible for the characteristic smell and fishy odor. Over 60 compounds including aldehydes, ketones, alcohols, hydrocarbons and acids were identified in the ventral, tergal, tail, skin, gill and liver of the fish. Among the identified compounds, aldehydes, alcohols and hydrocarbons were predominant. Six different parts of sturgeon varied in the types and relative contents of volatile compounds and were richer in aldehydes and hydrocarbons than other identified compounds. The contents of alcohols in sturgeon liver, skin and gill were 32.08%, 44.96% and 5.51%, respectively. The lowest amount of volatile compounds was found in tergal meat. Sturgeon was mainly characterized by grassy, fishy and fatty odor. The major compounds contributing to the fishy odor were hexanal and 1-octen-3-ol.

Key words: sturgeon, solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), volatile compounds

中图分类号:

TS254.1

刘奇1,2，郝淑贤2，李来好2,*，杨贤庆2，黄卉2，林婉玲2，魏涯2. 鲟鱼不同部位挥发性成分分析[J]. 食品科学, 2012, 33(16): 142-145.

Qi LIU Laihao LI. Volatile Component Analysis of Different Parts of Sturgeon[J]. FOOD SCIENCE, 2012, 33(16): 142-145.

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