摘要
用气相色谱仪和气—质联机等方法对黄条鱼师的腐败挥发性化合物进行了定性和定量分析。这将有利于对黄条做一步的生化性质分析和制定其鲜品的国家标准。样品在２５℃贮藏５ｄ期间，测定了某些化学指标。结果表明在贮藏１ｄ后，鱼肉变腐臭，挥发性碱基化合物三甲胺和二甲基在贮藏中增加。在５ｄ的贮藏期间发现的挥发性有机酸包括乙酸、丙酸、丁酸、异丁酸、戊酸、异成酸，并且它们的含量不断增加，检测出脂肪氧化产物和含硫化合物，正己醛、３—辛酮、３，５—丰二烯—２—酮，２—壬酮辛烯—３—醇，二甲基三硫化物、１Ｈ—吲哚等都是黄条腐败时产生的重要挥发性化合物。应指出的是，２—甲基丁醇、庚醇、苯酚、辛烯—３—醇己醛是黄条中所特有的化合物，其余化合物与其它鱼类的挥发性化合物几乎相近。
The volatile compounds of spoiled yellowtail during a storage at 25℃ for 5 day were studied.The results show that fish meat becomes rancid after 1 day storage. The TMA and DMA of volatile basic compounds increase during storage. Volatile organic acids including acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid are found and their contents increase during a 5 days storage. Fat oxidation products and sulfur containing compounds are detected. He-canal, 3-octanone, 3, 5-octadien-2-one, 2-nonanone, octen-3-of and dimethyltrisulfide 1H-indole are important volatile compounds of spoiled yellowtail after deterioration.
