食品科学 ›› 2010, Vol. 31 ›› Issue (20): 278-281.doi: 10.7506/spkx1002-6630-201020056

• 分析检测 • 上一篇    下一篇

新鲜海鳗呈味物质及其挥发性风味物质分析

赵 辉1,徐大伦1 ,* ,周星宇1,王延辉2,杨文鸽1   

  1. 1.宁波大学生命科学与生物工程学院
    2.浙江医药高等专科学校
  • 收稿日期:2009-12-22 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 徐大伦 E-mail:xudalun@nbu.edu.cn
  • 基金资助:

    浙江省自然科学基金项目(3090265);宁波市人事局“4321 人才工程”项目(2008142)

Analysis of Nutritional and Flavor Compounds in Fresh Muraenesox cinereus Muscle

ZHAO Hui1,XU Da-lun1,*,ZHOU Xing-yu1,WANG Yan-hui2,YANG Wen-ge1   

  1. 1. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China;
    2. Zhejiang Pharmaceutical College, Ningbo 315100, China
  • Received:2009-12-22 Online:2010-10-25 Published:2010-12-29
  • Contact: XU Da-lun1 E-mail:xudalun@nbu.edu.cn

摘要:

对新鲜海鳗肌肉的一般营养成分、脂肪酸组成、游离氨基酸、ATP(腺苷三磷酸)及其关联物、挥发性风味成分进行测定,以分析海鳗的营养及风味特性。结果表明:海鳗肌肉中不饱和脂肪酸占总脂肪酸含量的65.41%,其中多不饱和脂肪酸占23.63%,DHA(二十二碳六烯酸)和EPA(二十碳五烯酸)含量较高;甘氨酸、赖氨酸和丙氨酸为主要的游离氨基酸,含量分别为2.41、1.50g/kg 和0.89g/kg;IMP(肌苷酸)对海鳗的鲜味有很大贡献,在新鲜海鳗肉中的含量高达7.15μmol/g;海鳗肌肉挥发性风味成分中含量最高的是烷烃类化合物,对鳗肉嗅感起作用的主要是醛类、酮类和含硫化合物。

关键词: 海鳗, 风味物质, 挥发性风味成分, 气相质谱联用

Abstract:

To study the nutritional and flavor characteristics of Muraenesox cinereus, the general nutrients, fatty acids, free amino acids, ATP, ATP-related compounds and volatile components in the muscle of fresh M.cinereus were determined by GCMS. The results showed as follows: 1) In the total fatty acids, the unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) accounted for 65.41% and 23.63%, respectively. The muscle of M.cinereus was abundant in DHA and EPA; 2) The free amino acids in fresh M.cinereus included mainly Gly, Lys and Ala, and their contents were 2.41, 1.50 g/kg and 0.89 g/kg, respectively; 3) IMP played an important role in the delicious taste of M.cinereus, and its content was up to 7.15μmol/g; and 4) Hydrocarbon compounds took the largest percentage in the volatile compounds of M.cinereus, but aldehydes, ketones and sulfur compounds contributed the smell characteristics of M.cinereus.

Key words: Muraenesox cinereus, nutritive compositon, flavor substance, GC-MS

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