顶空固相微萃取与气质联用法分析鲢肉中风味成分

以我国重要食用的淡水鱼之一,鲢为原料。采用聚二甲基硅氧烷二乙烯苯(PDMS DVB)涂层的固相微萃取头萃取鱼肉中的挥发性成分,并通过气质联用仪分析鉴定鱼肉中的气味成分。结果表明:固相微萃取技术有效地吸附了鱼肉中的挥发性成分,经NIST质谱数据库检索和文献对照,共检出并确定48种成分,所检出物质的分子量范围大部分处于90～250MW之间,并且这些成分多是一些羰基类及醇类化合物,其总百分含量高达88.23%,其中以1 辛烯3醇的百分含量最多,为18.95%,1 辛烯3醇一般表现为土味、蘑菇味。其次是一些直链的饱和醛类,如己醛、庚醛、辛醛、壬醛、葵醛等,而这些醛类通常产生一些令人不愉快、辛辣的刺激性气味,并且普遍存在于淡水鱼中。

Analysis of flavors in silver carp meat by headspace solid phase microextraction combined with GC-MS

Silver carp, Hypophthalmichthys molitrix meat was selected as material, and its odor components was extracted and determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), meanwhile the SPME fiber was coated with polydimesiloxane-divinylbenzene (PDMS-DVB). The results showed that SPME could be effective in volatiles analysis of silver carp meat, and 48 volatile components were identified from 49 compounds by comparing their mass spectra with those contained in the NIST mass spectral database,the molecular weight of most of these compounds in 90-250MW,and most of them were carbonyl and alcohols compounds. The relative amounts of these carbonyl and alcohols were 88.23% of total volatiles, and the relative amounts of 1-Nonen-3-ol is the greatest, i.e. 18.95%, the odors of 1-Nonen-3-ol show earth and mushroom, next is aldehydes, for example hexanal, heptanal, octanal, nonanal, decanal etc. the odors of these compounds show offensive smell, and the freshwater fish contain these compounds.