食品与发酵工业2015，Vol.41Issue(7)：160-165,6.DOI:10.13995/j.cnki.11-1802/ts.201507029
顶空固相微萃取-气相色谱-质谱联用分析养殖长吻鮠肌肉挥发性风味成分
Determination of volatile flavor components of Leiocassis longirostris muscle by head space solid phase micro-extraction and gas chromatography-mass spectrometry
摘要
Abstract
The volatile flavor compounds in dorsal and abdominal meat of cultured Leiocassis longirostris were extracted by headspace solid phase microextraction (HS-SPME) and gas chromatography and mass spectrometry (GC-MS).A 65 μm Polydimethylsiloxane/ Divinylbenzene (PDMS/DVB) fiber was selected for HS-SPME.The results showed that 31 volatile flavor compounds were isolated and identified from the dorsal muscles,and 47 compounds were detected from the abdominal muscles including alcohols,adehydes,ketones,hydrocarbons and esters,25 compounds are identical.The compounds of 1-penten-3-ol,1-octen-3-ol,pentanal,hexanal,heptanal and nonanal made a great contribution to the flavor of cultured Leiocassis longirostris.According to the comprehensive analysis,the odor of dorsal meat was stronger than abdominal meat,which may be associated with the content of carbonyl compounds and alcohols.关键词
养殖长吻鮠/顶空固相微萃取/气相色谱-质谱联用/挥发性风味物质Key words
cultured Leiocassis longirostris/headspace solid phase microextraction(HS-SPME)/gas chromatography and mass spectrometry(GC-MS)/volatile favour compounds引用本文复制引用
曹静,张凤枰,杨欣怡,杜雪莉,刘耀敏,王锡昌..顶空固相微萃取-气相色谱-质谱联用分析养殖长吻鮠肌肉挥发性风味成分[J].食品与发酵工业,2015,41(7):160-165,6.基金项目
上海市教育委员会“食品质量与安全”重点学科建设项目(J50704) （J50704）
四川省科技支撑计划项目(2014NZ0003) （2014NZ0003）
