低盐鱼酱油挥发性成分的固相微萃取和气相色谱-质谱法分析

Analysis of volatile compounds in low salt fish sauce by solid phase microextraction and gas chromatography-mass spectrometry

用固相微萃取装置(SPME)萃取鱿鱼废弃物低盐鱼酱油的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)对挥发性化合物成分进行了检测和定性分析。结果表明,鱿鱼废弃物低盐鱼酱油的挥发性成分有91种,包括7种酸、5种醇类化合物、26种羰基化合物、4种酯类化合物、18种含氮化合物、14种含硫化合物、5种呋喃类化合物、5种酚类化合物、7种碳氢类化合物,共同构成了鱼酱油的特殊风味。同时根据峰面积百分比可以初步推断,苯基乙醇、2-甲基丁醛、苯甲醛、苯乙醛、安息香酸乙酯、2-二甲氧基-苯酚、2-甲氧基-4-乙烯基苯酚、2-乙基呋喃、二甲基三硫化物、二甲基二硫化物、3-苯基呋喃、2-乙基-6-甲基吡嗪是鱿鱼加工废弃物低盐鱼酱油的主要挥发性化合物。

The volatile compounds were extracted by solid phase microextraction（SPME） and were detected by gas chromatography-mass spectrometry （GC-MS） in low salt fish sauce from squid processing wastes.The results demonstrated that the volatile compounds were 91 compounds and consist of 7 acid compounds,5 alcohol compounds,26 carbonyl compounds,4 ester compounds, 18 nitrogen compounds, 14 sulpho compounds,5 furan compounds,.5 phenol compounds, 7 hydrocarbons.These compounds were major contributors to low salt fish sauce odor.And the major volatile compounds involved of phenylethyl alcohol,2-methyl-butanal, benzaldehyde, benzene acetaldehyde, benzoic acid ethyl ester, 2- methoxy-4- vinylphenol, 2- methoxy- phenol, 2- ethyl-furan, dimethyl trisulfide,dimethyl disulfide,3-phenyl-furan,2-ethyl-5-methyl-pyrazine on the basis of the relative peak area.