食品科学 ›› 2011, Vol. 32 ›› Issue (12): 264-268.doi: 10.7506/spkx1002-6630-201112058

• 分析检测 • 上一篇    下一篇

顶空固相微萃取-气质联用法分析辅料对熟制草鱼鱼糜挥发性组分的影响

付 娜,李小定,*,熊善柏,王红梅,胡 芬,杨晓波,杜伟光   

  1. 1.华中农业大学食品科学技术学院 2.国家大宗淡水鱼加工技术研发专业分中心(武汉)
  • 出版日期:2011-06-25 发布日期:2011-06-10
  • 基金资助:
    国家现代农业产业技术体系建设专项(NYCYTX-49)

Effects of Supplements on Volatile Components of Cooked Grass Carp Surimi as Analyzed by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry

FU Na1,2,LI Xiao-ding1,2,*,XIONG Shan-bai1,2,WANG Hong-mei1,2,HU Fen1,2,YANG Xiao-bo1,DU Wei-guang1   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. National Professional Sub-centers of Research and Development of Bulk Freshwater Fish Processing Technology, Wuhan 430070, China
  • Online:2011-06-25 Published:2011-06-10

摘要: 以草鱼熟制鱼糜为研究对象,利用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)的萃取头吸附挥发性组分,用气相色谱-质谱联用技术检测食盐、玉米淀粉、蛋清和生姜对熟制草鱼鱼糜挥发性组分的影响。经过物质鉴定表明,草鱼鱼糜熟制过程中主要的挥发性物质为醛类、酮类、醇类及烃类。食盐、玉米淀粉、蛋清对熟制草鱼鱼糜挥发性物质的种类影响较小,而对挥发性物质的相对含量有一定影响;生姜对熟制鱼糜挥发性组分的种类和相对含量影响较大。

关键词: 挥发性成分, 草鱼, 熟制鱼糜, 顶空固相微萃取, 气质联用仪

Abstract: The volatile components in grass carp surimi was extracted by headspace solid-phase microextraction (HP-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The effects of supplements such as salt, starch, egg white and ginger on volatile components in grass carp surimi were also explored. The results showed that major compounds in cooked grass carp surimi were aldehydes, alcohols, aromatic compounds and hydrocarbons. Salt, corn starch and egg white exhibited a small effect on the category of volatile compounds and a significant effect on relative content of volatile components. However, ginger had a significant impact on the category and relative content of volatile components in cooked grass carp surimi.

Key words: volatile compounds, grass carp, cooked surimi, headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

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