HS-SPME结合GC-MS法分析鲐鱼肉加热前后挥发性成分变化

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 242-246.

HS-SPME结合GC-MS法分析鲐鱼肉加热前后挥发性成分变化

郑平安，黄健，孙静，全晶晶，张春丹，苏秀榕*

宁波大学海洋学院

收稿日期:2011-07-28 修回日期:2012-06-09 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 郑平安 E-mail:zheng_ping_an@126.com
基金资助:
宁波市科技局农业与社发重大科技项目

Analysis of Volatile Components in Mackerel Fish before and after Heating by SPME and GC-MS

Received:2011-07-28 Revised:2012-06-09 Online:2012-07-25 Published:2012-07-27
Contact: Ping-An ZHANG E-mail:zheng_ping_an@126.com

摘要/Abstract

摘要： 目的：为鲐鱼加工过程中的风味及品质管理提供基础理论数据，探究加热前后挥发性物质变化。方法：采用顶空固相微萃取和气相色谱-质谱联用仪检测并比较红肉和白肉的挥发性物质。结果：从鲐鱼白肉和红肉及两者加热样品中分别检测出32、41、39、52种挥发性物质，其中主要以碳氢化合物和羰基化合物为主；其中，碳氢化合物主要赋予鱼肉整体的风味，而羰基化合物对鱼的腥味有重要影响，在白肉及加热样品和红肉及加热样品中分别占23.35%、22.47%、58.65%、33.52%。结论：影响鲐鱼肉挥发性风味的主要有己醛、2-己烯醛、2,4-庚二烯醛、2-辛烯醛、壬醛、2,4-癸二烯醛、3,5-辛二烯-2-酮、1-戊烯-3-醇、1-辛烯-3-醇、2-乙基呋喃、2-戊基呋喃等。

关键词: 鲐鱼, 固相微萃取, 气质谱联用, 挥发性物质

Abstract: Objective: To explore the change of volatile components in mackerel fish before and after heating and provide a theoretical reference for the management of mackerel flavor and quality during processing. Methods: Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile components in white meat and red meat of mackerel fish. Results: Totally 32, 41, 39 and 52 kinds of volatile compounds in white meat and red meat of mackerel fish as well as their heat-treated samples were detected by HS-SPME-GC-MS. Among these volatile compounds, hydrocarbons and carbonyl compounds were dominant. Hydrocarbons contributed to the overall flavor of mackerel fish and carbonyl compounds contributed to the smell of mackerel fish, of which the relative contents were 23.35%, 22.47%, 58.65% and 33.52% in original and heat-treated samples of white meat and red meat, respectively. Results: The major volatile flavor components in mackerel fish include hexanal, 2-hexenal, 2,4-heptadiene aldehyde, 2-octene aldehyde, nonanal, 2,4-kuei-diene aldehyde, 3,5-octadiene-2-ketone, 1-penten-3-ol, 1-octen-3-ol, 2-ethyl-furan and 2-pentyl furan.

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

中图分类号:

TS254.1

郑平安，黄健，孙静，全晶晶，张春丹，苏秀榕*. HS-SPME结合GC-MS法分析鲐鱼肉加热前后挥发性成分变化[J]. 食品科学, 2012, 33(14): 242-246.

参考文献

[1]鲍健民.鲐鱼的营养价值及组胺中毒的预防[J].中国食物与营养,2006,(03):55-
[2]云文.深鱼珍品—鲐鱼中国钓鱼[J].,1995,5:42-
[3]王汝英, 李明锋.浅论DHA与人类健康[J].河北渔业,1995,85(6):13-14
[4]周星宇. 鲐鱼原料及其腌制品的脂肪氧化与组胺控制技术研究[D]. 宁波: 宁波大学, 201
[5]裘迪红,周涛.鲐鱼蛋白液脱苦脱腥的研究[J].水产品加工,2002,:46-47
[6]游丽君, 赵谋明.鱼肉制品腥味物质形成及脱除的研究进展[J].食品与发酵工业,2008,34(2):118-120
[7]周益奇, 王子健.鲤鱼体中鱼腥味物质的提取和鉴定[J].分析化学研究简报,2006,34:165-167
[8]FUKAMI K, ISHIYAMA S, YAQURAMAKI H, et al.Identification of distinctive volatile compounds in fish sauce[J].Journal of Agricultural Food Chemistry,2002,50(19):5412-5416
[9]章超桦, 平野敏行, 铃木健.鲫的挥发性成分[J].水产学报,2000,24(4):354-358
[10]NóBREGA I C C, ATAíDE C S, MOURA O M, et al.Volatile constituents of cooked bullfrog (Rana catesbeiana) legs[J].Food Chemistry,2007,102(1):186-191
[11]裘爱泳, 宋键, 汤坚.鱼油脂肪酸酯挥发性组分的检测[J].无锡轻工大学学报,1997,16(3):20-25
[12]刘玉平, 陈海涛, 孙宝国.鱼肉中挥发性成分提取与分析的研究进展[J].食品科学,2009,30(23):447-451
[13]CALKINS C R, HODGEN J M.A fresh look at meat flavor[J].Meat Science,2007,77(1):63-80
[14]MOON S Y, CLIFF M A, LI-CHAN E C Y.Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry[J].Food Research International,2006,39(3):294-308
[15]XIE Jianchun, SUN Baoguo, ZHENG Fuping, et al.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(3):506-514