文献类型：期刊文献

中文题名：鲫的挥发性成分

英文题名：Identification of volatile compounds in Carassius auratus

作者：章超桦[1];平野敏行[2];铃木健[2];白井隆明[2]

机构：[1]湛江海洋大学食品工程系,广东湛江524025;[2]日本东京水产大学食品生产学科

年份：2000

卷号：24

期号：4

起止页码：354

中文期刊名：水产学报

外文期刊名：Journal of Fisheries of China

收录：CSTPCD、、北大核心1996、Scopus、CSCD2011_2012、北大核心、CSCD

基金：东京水产大学研究项目!(鱼类のにおいに关する食品化学的研究 -Ⅵ )

语种：中文

中文关键词：鲫鱼;挥发性成分;鱼腥味;气味成分

外文关键词：Carassins auratus;volatile compounds;carbonyls;hexanal;lipoxygenase like enzyme

中文摘要：新鲜鲫具有以草腥味、泥土味等混合的气味 ,其强度以内脏最强 ,皮次之 ,肌肉最弱。采用GC -嗅觉感官试验和GC -MS鉴定分析结果表明 :同鲫特征气味最为相关的成分为己醛 ;其他相关物质有 1-戊烯 - 3 -酮、2 ,3-戊二酮、1-戊烯 - 3-醇、反 - 2 ,顺 - 4-庚二烯醛、1-辛烯 - 3-醇、1,5 -辛二烯 - 3 -醇等C5～C8的羰基化合物和醇类。鲫的鱼皮和鳃的粗酶液中存在着类脂肪氧合酶活性 ,由底物花生四烯酸生成 3种C8挥发性成分。

外文摘要：Volatile compounds collected into Tenax TA from fresh uncooked crucian carp (Carassins auratus) were analyzed by GC sniffing and identified by GC MS.The experimental result showed that the specific grassy and earthy odor of fish was correlated with the following C 5-C 8 carbonyls and alcohols: 1 penten 3 one, 2,3 petanedione, 1 penten 3 ol, hexanal, (E, Z) 2, 4 heptadienal, 1 octen 3 ol, 1, 5 octadien 3 ol et al. Among these compounds, hexanal was found to make the most important contribution to the odor of crucian carp. On the other hand, the activity of a lipoxygenase like enzyme was found in the skin and gill of crucian carp. The crude skin enzyme exhibited activity on arachidonic acid, resulting in three C 8 compounds.