文献类型：期刊文献

中文题名：咸鱼中的挥发性风味成分

英文题名：Analysis of the volatile flavor compounds in salted-dried fish

作者：李来好[1];丁丽丽[1,2];吴燕燕[1];杨贤庆[1];邓建朝[1];刘法佳[1,3]

机构：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部水产品加工重点实验室;[2]上海海洋大学食品学院;[3]广东海洋大学食品科技学院

年份：2012

卷号：36

期号：6

起止页码：979

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2011、Scopus、CSCD2011_2012、北大核心、CSCD

基金：中国水产科学研究院基本科研业务费资助(2012A0901);广东省海洋渔业科技推广专项(A201101I01);国家现代农业产业技术体系(CARS-49)

语种：中文

中文关键词：咸鱼;挥发性风味物质;固相微萃取;气相色谱-质谱联用

外文关键词：salted-dried fish； volatile compounds； solid phase microextraction（SPME）； gas chromatogra-phy-mass spectrometry（GC-MS）

中文摘要：为了探明咸鱼挥发性气味特征物质,采用顶空固相微萃取和气相色谱—质谱联用分析技术,对柳叶鱼、红牙、小黄鱼以及带鱼等4种常见鱼的咸鱼进行萃取和分离鉴定。结果表明,这4种咸鱼的挥发性风味成分的组成和种类各不相同,分别得到105种、89种、88种以及72种挥发性风味物质(匹配度超过80%),以醛类、醇类以及烃类物质为主,总量分别占了这4种鱼的49.99%、53.09%、60.54%以及86.18%。研究表明,咸鱼的特征香气以鱼腥味、青草味-脂肪味为主;咸鱼特征风味物质是3-甲基丁醛、己醛、(z)-4-庚醛、庚醛、苯甲醛、辛醛、壬醛、1-戊烯-3-醇、3-甲基丁醇、1-辛烯-3-醇、庚醇、三甲胺。

外文摘要：To survey salted-dried fishes characteristic flavor substances, the volatile compounds in four traditional salted-dried fishes, namely, karafuto-shishamo（Spirinchus lanceolatus）, tigertooth croa- ker（Otolithes rube）, little yellow croaker （Pseudosciaena polyactis）and hairtail（Trichiurus haumela）were extracted by solid phase microextraction（SPME） and further analyzed and identified by method of gas chromatography-mass spectroscopy（GC-MS）. The results showed that the compositions and kinds of vola-tile compounds were different in the four salted-dried fishes. There were 105, 89, 88 and 72 different kinds of volatile compounds with more than 80% matching degree isolated and identified. The contents of major volatile compounds were aldehydes, alcohols, hydrocarbons, which accounted for 49.99%, 53.09%, 60.54%, and 86.18% of the total volatile compounds of the four salted-dried fishes respectively. The major odors of salted-dried fishes were confirmed as fishy, grassy-fatty which were in good agreement with pre-vious investigations. 3-methyl butanal, hexanal, （z）-4-heptenal, heptanal, benzaldehyde, octanal, nonanal, 1-penten-3-ol, 3-methyl butanol, 1-octen-3-ol, heptanol and trimethylamine, were found to be involved in the formation of characteristic flavour.