顶空固相微萃取与GC-MS联用的鱼露挥发性风味成分分析

[目的]确认鱼露挥发性风味的关键成分。[方法]使用顶空固相微萃取(HS-SPME)与气相-液相(GC-MS)联用分析了4种不同鱼露样品的挥发性风味,初步确定了其中某些关键成分,并通过正交试验L16(45)确定了顶空固相微萃取的最佳条件。[结果]利用HS-SPME与GC-MS联用可以很好地分析鱼露挥发性风味;固相微萃取的最佳条件为:将鱼露pH值调节至6.0,使用100μm PDMS萃取头在40℃水浴温度下萃取25 min,解析12.5 min。含氮化合物、含硫化合物和醛类物质是鱼露挥发性风味化合物的主要成分。[结论]有机酸能有效地改善鱼露的风味。

Analysis of Volatile Flavor of Fish Sauce by HS-SPME Combined with GC-MS

[Objective] The aim of the study was to identify the key category of fish sauce compounds.[Method] Aromas of fish sauce from 4 samples were studied by head space solid phase micro-extraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS),key category of compounds was identified,the optimal factors were obtained through an orthogonal experiment L16(45).[Result] HS-SPME combined with GC-MS could be a suitable method for analyzing odor of fish sauce,and optimal factors of HS-SPME were as following,adjusting the pH value of fish sauce to 6.0,extracting at 40 ℃water-bath for 25 min by 100μm PDMS extraction fiber and then resolving for 12.5min.Nitrogen-containing compounds,sulfur-containing compounds and aldehydes formed the volatile flavor of fish sauce dominantly.[Conclusion] Acids could improve the volatile flavor of fish sauce.