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顶空固相微萃取气相色谱质谱嗅觉测量联用初探鲢肉的挥发性风味物质
引用本文:张青,王锡昌,刘源.顶空固相微萃取气相色谱质谱嗅觉测量联用初探鲢肉的挥发性风味物质[J].水产学报,2009,33(4):692-696.
作者姓名:张青  王锡昌  刘源
作者单位:上海海洋大学食品学院,上海,201306
基金项目:农业部948项目(2006-G43);上海市曙光计划项目;上海市重点学科建设项目(T1102)
摘    要:为探明鲢肉挥发性气味特征物质,通过顶空固相微萃取法提取和浓缩了鲢肉中的挥发性物质,并利用气相色谱质谱联用以及气相色谱〖CD*7/9〗嗅觉测量法对气味物质进行了定性分析及气味特征的评价。由8人组成的评价小组通过检测频率法进行嗅觉测量。结果表明,经GCMS分析鉴定得到了29种挥发性气味物质,主要是一些羰基类和醇类化合物,占了总挥发性物质的88%。通过检测频率分析法鉴定出12种化合物具有气味特征,表现为鱼腥、金属、青草、油脂氧化、蘑菇等特征。另外有4种未知物也显示了较强的风味特性,它们协同作用构成了鲢的特殊气味。

关 键 词:  固相微萃取  气质联用  嗅觉测量
收稿时间:2008/6/16 0:00:00
修稿时间:2008/10/25 0:00:00

Preliminary study on volatile flavor compounds of silver carp meat by HS-SPME coupled with GC-MS and GC-O
ZHANG Qing,WANG Xichang.Preliminary study on volatile flavor compounds of silver carp meat by HS-SPME coupled with GC-MS and GC-O[J].Journal of Fisheries of China,2009,33(4):692-696.
Authors:ZHANG Qing  WANG Xichang
Affiliation:Shanghai Ocean University
Abstract:To survey silver carp (Hypophthalmichthys molitrix) meat flavor, the volatile compounds were extracted and concentrated by headspace solid phase micro extraction (HS-SPME), and evaluated by gas chromatography olfactometry (GC-O), and were identified by gas chromatography mass spectrometry (GC-MS) in this study. GC-O was performed by a group of eight assessors using the detection frequency methods, and the odors of detected compounds were described as well. Twenty nine volatile compounds were identified by GC MS, among those most of them were carbonyls and alcohols, the percentage of which is up to 88%. According to detection frequency analysis, twelve volatile compounds and four unknown compounds possessed odor activity in silver carp meat. They are characterized by fishy, grassy, metallic, oil oxidation and mushroom odors, respectively. Their synergistic action formed the characterized odor of silver carp meat.
Keywords:silver carp (Hypophthalmichthys molitrix)  solid phase micro extraction(SPME)  gas chromatography mass spectrometry(GC-MS)  gas chromatography olfactometry (GC-O)
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