顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分

doi:10.7506/spkx1002-6630-201322028

食品科学 ›› 2013, Vol. 34 ›› Issue (22): 138-142.doi: 10.7506/spkx1002-6630-201322028

顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分

吕卫金，赵进，毛赟燕，励建荣，陆海霞，徐永霞，李钰金

1.浙江工商大学食品与生物工程学院，浙江省食品安全重点实验室，浙江杭州 310035；2.中国计量学院生命科学学院，海洋食品加工质量控制技术与仪器浙江省工程实验室，浙江杭州 310018；3.渤海大学食品科学研究院，辽宁省食品安全重点实验室，辽宁锦州 121013；4.泰祥集团，山东荣城 264309

收稿日期:2012-11-19 修回日期:2013-10-22 出版日期:2013-11-25 发布日期:2013-12-05
通讯作者: 励建荣 E-mail:lijianrong@zjgsu.edu.cn
基金资助:
国家自然科学基金“大黄鱼鲜度表征蛋白的特性研究”;国家“十二五”支撑计划项目“水产品加工过程质量安全控制关键技术集成与示范

Analysis of Volatile Compounds in Large Yellow Croaker (Pseudosciaena crocea) Flesh by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

LÜ Wei-jin，ZHAO Jin，MAO Yun-yan，LI Jian-rong，LU Hai-xia，XU Yong-xia，LI Yu-jin

1. Food Safety Key Laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University,Hangzhou 310035, China；2. Zhejiang Marine Food Processing Quality Control Techniques and Instrumentation Engineering Laboratory, College of Life Science, China Jiliang University, Hangzhou 310018, China；
3. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China；
4. Tai Xiang Group Co. Ltd., Rongcheng 264309, China

Received:2012-11-19 Revised:2013-10-22 Online:2013-11-25 Published:2013-12-05
Contact: Li Jian-rong E-mail:lijianrong@zjgsu.edu.cn

摘要/Abstract

摘要：

通过对顶空固相微萃取-气相色谱-质谱法分析条件的优化及其对养殖大黄鱼鱼肉挥发性成分进行鉴定，以鱼肉中普遍存在且含量较高的物质(己醛、庚醛、雪松醇、葵醛、1-辛醇、辛醛、1-辛烯-3-醇、壬醛等)为参照对象，分析比较获得合适的萃取条件：CAR-PDMS萃取头(75μm)、样品体积8mL、NaCl质量浓度0.256g/mL、萃取温度60℃、萃取时间50min。结果表明：从养殖大黄鱼肉中检测出挥发性烃类、醛类、醇类、酯类、酮类、含氮含硫含氧及杂环类等共39种挥发性成分，各类成分分别占挥发性化合物总量的19.91%、16.50%、18.01%、38.20%、0.60%、6.78%。

关键词: 顶空固相微萃取, 气相色谱-质谱法, 大黄鱼, 挥发性成分

Abstract:

The volatile flavor compounds in fresh large yellow croaker flesh were extracted by head space solid phase microextraction
(HS-SPME) technique and determined by gas chromatography-mass spectrometry (GC-MS). Based on the
abundance of ubiquity of fish flesh volatiles (hexanal, heptanal, cedrol, decanal, 1-octanol, octanal, 1-octen-3-ol and nonanal),
the optimum extraction conditions were determined as follows: CAR-PDMS extraction head (75 μm), sample
injection volume 8 mL, NaCl concentration 0.256 g/mL, extraction temperature 60 ℃, and extraction time 50 min. Totally
39 volatile flavor compounds were identified, including alkanes, aldehydes, alcohols, ester, ketones, and N-, S- or
O-containing compounds as well as heterocyclic compounds with relative concentration of 19.91%, 16.50%, 18.01%,
38.20%, 0.60% and 6.78%, respectively.

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

中图分类号:

TS254.5

吕卫金，赵进，毛赟燕，励建荣，陆海霞，徐永霞，李钰金. 顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分[J]. 食品科学, 2013, 34(22): 138-142.

Lü Wei-jin，ZHAO Jin，MAO Yun-yan，LI Jian-rong，LU Hai-xia，XU Yong-xia，LI Yu-jin. Analysis of Volatile Compounds in Large Yellow Croaker (Pseudosciaena crocea) Flesh by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2013, 34(22): 138-142.

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顶空固相微萃取结合气相色谱-质谱分析大黄鱼肉挥发性成分

Analysis of Volatile Compounds in Large Yellow Croaker (Pseudosciaena crocea) Flesh by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

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