罗非鱼肉中土臭素和2-甲基异莰醇的测定

doi:10.7506/spkx1002-6630-201122038

食品科学 ›› 2011, Vol. 32 ›› Issue (22): 188-191.doi: 10.7506/spkx1002-6630-201122038

罗非鱼肉中土臭素和2-甲基异莰醇的测定

王国超1,2，李来好2,*，郝淑贤2，杨贤庆2，辛少平2，岑剑伟2，刁石强2，黄卉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，国家水产品加工技术研发中心

出版日期:2011-11-25 发布日期:2011-11-11
基金资助:
国家农业产业技术体系项目(CARS-49)；国家农业科技成果转化项目(2010GB23260577；2009GB2E200303； 2010GB2E000335)；广东省科技计划项目(2009A020700004；2008A020100006；2009B020201003)；广东省海洋渔业科技推广项目(A200899B02；A200901C01)；农业部中央级公益性科研院所基本科研项目(2010YD07)

Determination of Geosmin and 2-Methylisoborneol in Tilapia Meat

WANG Guo-chao1,2，LI Lai-hao2,*，HAO Shu-xian2，YANG Xian-qing2，XIN Shao-ping2，CEN Jian-wei2， DIAO Shi-qiang2，HUANG Hui2，WEI Ya2

(1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China； 2. National R&D Center For Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)

Online:2011-11-25 Published:2011-11-11

摘要/Abstract

摘要： 通过微波蒸馏-固相微萃取-气相色谱-质谱方法测定罗非鱼肉中土腥味物质--土臭素和2-甲基异莰醇的含量。对微波蒸馏功率、微波蒸馏时间、载气气流等实验参数进行优化。结果表明：确立的最佳条件为微波功率360W(仪器额定功率的40%)、微波时间6min、载气流速60mL/min；在优化条件下，罗非鱼肉中的土腥味物质能最大限度地被检测出来，土臭素和2-甲基异莰醇的检测限分别达到了0.044μg/kg和0.095μg/kg，且它们在0.5～20μg/kg范围内呈较好的线性关系，r2分别达到了0.998和0.991，实验中土臭素和2-甲基异莰醇的回收率分别为42.7%、61.9%；最终利用该方法测得所购罗非鱼肉中土臭素和2-甲基异莰醇的含量分别为4.97、1.21μg/kg。

关键词: 土腥味物质, 微波蒸馏, 罗非鱼肉, 土臭素, 2-甲基异莰醇

Abstract: An analytical method was established for determining geosmin (GEO) and 2-methylisoborneol (MIB) as off-odor compounds in freshwater fish using gas chromatography-mass spectrum (GC-MS) based on microwave assisted distillation followed by solid phase microextraction. Such sample preparation parameters as microwave power, distillation time and carrier gas flow rate were optimized to be 360 W (40% of the maximum power), 6 min, and 60 mL/min, respectively. Under the optimized conditions, the detection limits were 0.044 μg/kg for GEO and 0.095 μg/kg for MIB. A good linearity was observed for GEO and MIB over the concentration range of 0.5 to 20 μg/kg with r2 of 0.998 and 0.991, respectively. The recoveries were 42.7% for GEO and 61.9% for MIB. Using this method, the contents of GEO and MIB in a commercially available tilapia meat sample were determined to be 4.97 μg/kg and 1.21 μg/kg, respectively.

Key words: off-flavor compounds, microwave-assisted distillation, tilapia, geosmin, 2-methylisoborneol

中图分类号:

S912

王国超，李来好，郝淑贤，杨贤庆，辛少平，岑剑伟，刁石强，黄卉，魏涯. 罗非鱼肉中土臭素和2-甲基异莰醇的测定[J]. 食品科学, 2011, 32(22): 188-191.

WANGGuo-chao，LILai-hao，HAOShu-xian，YANGXian-qing，XINShao-ping，CENJian-wei，DIAOShi-qiang，HUANGHui，WEIYa. Determination of Geosmin and 2-Methylisoborneol in Tilapia Meat[J]. FOOD SCIENCE, 2011, 32(22): 188-191.

罗非鱼肉中土臭素和2-甲基异莰醇的测定

Determination of Geosmin and 2-Methylisoborneol in Tilapia Meat

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 1

编辑推荐

Metrics

本文评价