食品工业科技Issue(13)：263-270,8.DOI:10.13386/j.issn1002-0306.2017.13.049
冷藏期间真空包装鲻鱼肉中特征性挥发物研究
Study on the characteristic volatile compounds generated during cold storage under vacuum-packed of mullet
摘要
Abstract
For the study of characteristic volatiles of mullet,the flavor compounds variation of mullet during cold storage at 0 ℃ under vacuum-packed were detected using HS-SPME-GC-MS.As a result of totally 76 volatiles which could be divided into 7 classes were identified during storage of mullet.The generation sources sensory characteristics and relative contents of flavor compounds were further discussed in details.Among these compounds,most of them were hydrocarbons aromatics alcohols and aldehydes.The eight flavor compounds can be detected which are dodecane,cetane,octacosane,toluene,naphthalene,2,4-2 tertiary butyl phenol,dibutyl hydroxy toluene and sulfurous acid during cold storage,respectively.Four principal component factors were extracted using PCA method during cold storage characteristic mullet volatiles and laid a foundation to further study mullet volatile flavour compounds.关键词
顶空固相微萃取(HS-SPME)/气相色谱-质谱法(GC-MS)/特征性挥发物/鲻鱼Key words
solid-phase micro extraction (SPME)/GC-MS/characteristic volatile compounds/mullet分类
轻工纺织引用本文复制引用
吴懿,赵进,管峰,葛建,刘军,郭应建..冷藏期间真空包装鲻鱼肉中特征性挥发物研究[J].食品工业科技,2017,(13):263-270,8.基金项目
杭州市科委科研攻关项目(20132634M14,20150533B93) （20132634M14,20150533B93）
浙江省海洋食品品质及危害物控制技术重点实验室开放项目(ZJSF2015010). （ZJSF2015010）
