| GS-MS法分析液熏前后大黄鱼风味成分的变化 |
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| 引用本文： | 吴靖娜,刘智禹,苏 捷,王 茵,许永安,位绍红.GS-MS法分析液熏前后大黄鱼风味成分的变化[J].福建水产,2014(2):102-109. |
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| 作者姓名： | 吴靖娜 刘智禹 苏 捷 王 茵 许永安 位绍红 |
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| 作者单位： | 福建省水产研究所,福建厦门361013 |
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| 基金项目： | 福建省属公益类科研院所基本科研专项（2011R1003-6）. |
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| 摘 要： | 采用顶空固相微萃取-气质联用技术对大黄鱼液熏前后的风味成分进行检测分析，液熏前后分别检测出58种和81种风味物质，液熏前主要为烃类和酯类化合物，液熏后主要为酚类和酮类化合物。研究结果表明，液熏后养殖大黄鱼的风味成分变化较大，风味成分明显增加。
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| 关 键 词： | 液熏大黄鱼 GC—MS 风味物质 |
Analysis of volatile compounds of fresh and liquid-smoked Pseudosciaena crocea by Chromatography-Mass Spectrometry |
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| WU Jing-na,LIU Zhi-yu,SU Jie,WANG Yin,XU Yong-an,WEI Shao-hong.Analysis of volatile compounds of fresh and liquid-smoked Pseudosciaena crocea by Chromatography-Mass Spectrometry[J].Journal of Fujian Fisheries,2014(2):102-109. |
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| Authors: | WU Jing-na LIU Zhi-yu SU Jie WANG Yin XU Yong-an WEI Shao-hong |
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| Institution: | (Fisheries Research Institute of Fujian,Xiamen 361013 ,China) |
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| Abstract: | The headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to analysis volatile compounds of the fresh and liquid smoked Pseudosciaena crocea. Totally 58 and 81 volatile components were detected in fresh and liquid smoked Pseudosciaena crocea. The flavor substance mainly contained hydro carbons and ester compounds before liquid smoked treatment,respectively 16 and 10;mainly contained phenols and ketone compounds after liquid smoked treatment,respectively 20 and 14. The results showed that the liquid smoked Pseudosciaena crocea were changed largely in flavor substance,a marked increase in flavor compounds. |
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| Keywords: | liquid - smoked Pseudosciaena crocea GC - MS volatile compounds |
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