食品工业科技2017，Vol.38Issue(8)：316-321,6.DOI:10.13386/j.issn1002-0306.2017.08.053
油浸鲣鱼罐头贮藏过程中挥发性成分的变化规律研究
Research on the detection of the volatile substances changes of canned oil skipjack during storage
摘要
Abstract
Electronic nose combining with headspace solid phase micro extraction gas chromatograph-mass spectrometer(HS-SPME-GC-MS) were used to identify the variety and amount of volatile flavor compounds in canned oil skipjack during storage.The results showed that the electronic nose was capable of rapid and sensitive detect of the smell changes of canned oil skipjack during storage.The application of GC-MS in canned oil skipjack had identified 47 kinds of volatile compounds during its storage.Furan compounds and nitrogen-containing compounds were the main volatile components,where in the relative amounts of furan compounds decreased with the extension of storage time from 51.42％ of the first delivery to 41.20％ after being stored for four years.It proved that the electronic nose could be used to distinguish the storage time of cans and volatile flavor compounds of canned tuna warranty expired had a big change.关键词
鲣鱼/油浸罐头/挥发性成分/电子鼻/气质联用法(GC-MS)Key words
skipjack/canned in oil/volatile components/electronic nose/gas chromatography-mass spectrometry (GC-MS)分类
轻工纺织引用本文复制引用
王朝阳,吕燕,王祖忠,李晔,周君,张凌芷,苏秀榕,夏静波,王求娟,陈义方..油浸鲣鱼罐头贮藏过程中挥发性成分的变化规律研究[J].食品工业科技,2017,38(8):316-321,6.基金项目
海洋经济创新发展区域示范项目(2013710) （2013710）
宁波市科技局农业与社发重大科技项目(2010C10040) （2010C10040）
宁波市教育局重点学科资助项目. （）
