期刊文献+

鲤鱼挥发性成分测定及其产生机理初探 被引量:13

Determination of Volatile Components in Cyprinus carpio and Study on Their Generation Mechanism
下载PDF
导出
摘要 试验采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用法(GC-MS)测定了东湖水体的腥味成分和东湖鲤鱼体内挥发性成分,并测定了鲤鱼体内脂肪氧化酶与不饱和脂肪酸花生四烯酸的反应产物。结果表明,东湖水体中土臭素和2-甲基异冰片浓度范围分别为1.67~5.37 ng/L和15.26~29.68ng/L。东湖鲤鱼体内含有腥味物质2-MIB,在不同组织中的浓度范围为1.8~5.1 ng/kg,腥味物质GSM未检测到。鲤鱼体内脂肪氧化酶与底物花生四烯酸反应产生的物质主要有己醛、1-辛烯-3-醇、2-辛烯醛、2-壬烯醛、2,4-癸二烯醛等,主要的反应产物和鲤鱼体内主要的挥发性成分基本吻合。本试验通过产生的主要反应产物的量来间接测定酶的活性,其中酶活最强的是鱼鳞酶,其他依次为鱼鳃酶、鱼血酶、鱼肉酶和内脏酶。 In this paper,the volatile components in carp lyrics and the off-flavor components in East Lake were determined using headspace solid phase microextraction(HS-SPME) coupled with gas chromatography mass spectrometry(GC-MS),and the main reaction products of arachidonic acid and lipoxidase were also analyzed by GC-MS.The results showed that GSM and 2-MIB in East Lake were 1.67~5.37 ng/L and 15.26~29.68 ng/L respectively.The concentrations of 2-MIB in different tissues in carp lyrics ranged from 1.8 to 5.1 ng / kg,but GSM was not detected.The main reaction products of arachidonic acid and lipoxidase included hexanal,1-octen-ol,2-octenal,2-nonenal and 2,4-decadienal which were similar with those volatile components in carp lyrics.The results revealed that the highest activity enzyme which quantified indirectly by the contents of the main reaction products was from scale,and the decrease enzyme activity order were from gills,blood,muscle and visceral.
出处 《湖北农业科学》 北大核心 2010年第3期688-691,共4页 Hubei Agricultural Sciences
基金 国家科技部国际重点合作项目(2007DFA31220)
关键词 鲤鱼 挥发性成分 土臭素 2-甲基异冰片 脂肪氧化酶 cyprinus carpio volatile component GSM 2-MIB lipoxidase
  • 相关文献

参考文献3

二级参考文献25

  • 1曹志强.鱼虾为什么有腥臭味[J].生物学教学,2004,29(10):47-47. 被引量:1
  • 2赵永芳.生物化学技术原理及其应用[M].武汉:武汉大学出版社,2000.24-32.
  • 3刘建康,东湖生态学研究.2,1990年,50页
  • 4Kermasha S, Metche M. Characterization of seed lipoxygenase of Phaseolus vulgaris cv, haricot[J]. J. Food Sci., 1986(51):1224-1227.
  • 5Hen K, Herman C A. Partial purification and characterization of 12-lipoxygenase in bullfrog erythrocytes[J]. Comparative Biochemistry and Physiology, B, 2000,127(4):563-573.
  • 6German J.B,Creveling R.K. Identification and characterization of a 15-lipoxygenase from fish gills[J]. J.Agric.Food Chem,1990(38):2144-2147.
  • 7Hsu H.H, Pan B.S. Effects of protector and hydroxyapatite partial purification on stability of lipoxygenase from gray mullet gill[J]. J.Agric.Food Chem, 1996(44):741-745.
  • 8Izumi T, Radmark O, Jornvall H, et al. Purification of two forms of arachidonate 15-lipoxygenase from human leukocytes[J]. Eur.J.Biochrm, 1991(202):1231-1238.
  • 9Hsieh R.J, German J.B, Kinsella J.E. Lipoxygenase in fish tissue: some properties of the 12-lipoxygenase from trout gill[J]. J. Agric. Food Chem, 1988(36):680-685.
  • 10Bisakowski.B., Kermasha.S., Klopfenstein.M. Partial Purified Lipoxygenase from Fusarium oxysporum:Characterization and Kinetic Studies[J] .Process Biochemistry, 1995(30):261-268.

共引文献134

同被引文献285

引证文献13

二级引证文献165

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部