食品工业科技2012，Vol.33Issue(5)：71-75,5.
顶空固相微萃取-气质联用技术分析秘鲁鱿鱼肉的挥发性风味成分
Determination of volatile compounds of Peru squid by headspace solid phase microextraction gas chromatography-mass spectrometry
摘要
Abstract
The volatile compounds of the different parts of squid meat were detected and analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry（SPME-GC/MS）.The results showed that hydrocarbons had important contribution to squid,which distributed symmetrically.Alcohols,ketones were mainly distributed in the middle of the meat.While the heterocyclic compounds and esters distributed even in the meat and which had important contribution to the aroma of squid.Pyrazine class material was the primary substance in the heterocyclic compounds and the ethyl acetate was mainly in esters.Additionally,acetic acid and N,N-dimethylformamide and dimethylamine played a major role in the squid meat,which had a ＂strange sour＂ taste.The distributions of the two substances in the meat were both followed the rule：low level content on both sides but not middle.关键词
秘鲁鱿鱼/气相色谱-质谱法（GC-MS）/挥发性风味成分/顶空固相微萃取Key words
squid/GC-MS/volatile flavor compounds/headspace solid phase microextraction分类
轻工纺织引用本文复制引用
解薇,娄永江..顶空固相微萃取-气质联用技术分析秘鲁鱿鱼肉的挥发性风味成分[J].食品工业科技,2012,33(5):71-75,5.基金项目
浙江省重大科技专项和优先主题计划项目 （）
