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

doi:10.7506/spkx1002-6630-201322028

Abstract

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

CLC Number:

TS254.5

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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