虎纹蛙肌肉挥发性风味成分的分析

Analysis of volatile flavour compounds in tiger frog meat

采用顶空固相微萃取(HS-SPME)法提取虎纹蛙肌肉中的挥发性风味成分,并利用气相色谱-质谱联用(GC-MS)技术对提取的风味成分进行了分离鉴定,共鉴定出50种化合物,包括醛类、酮类、醇类、芳香烃类、酸类、呋喃类、酯类、酚类和含硫化合物等,其中醛类化合物的含量最高,占总量的63.50%.3-甲基丁醛、己醛、(Z)-4-庚烯醛、(E,Z)-2,4-癸二烯醛、(E,E)-2,4-癸二烯醛、苯甲醛、1-辛烯-3-醇、2,3-戊二酮、2,3-辛二酮、2-戊基呋喃、乙酸乙酯和二甲基三硫等可能是构成虎纹蛙肌肉特征风味的重要挥发性物质.

Volatile flavour compounds of tiger frog （ Hoplobatrachus rugulosus） meat were extracted by headspace-solid phase microextraction （HS-SPME） method. The profiles of flavour compounds were analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 50 volatile compounds were tentatively identified in tiger frog meat, including aldehydes, ketones, alcohols, hydrocarbons, acids, furans, esters, phenols and sulfur compounds. Aldehydes were the principal part of volatile compounds, and taken 63.50% of total volatile compounds. Among all the volatile compounds, the following volatile flavor compounds probably made contributions to the specific flavor of tiger frog meat ： 3-methyl butanal, hexanal, （Z） -4-heptenal, （ E, Z） - 2, 4-decadienal, （ E, E） -2, 4-deeadienal, henzaldehyde, 1-octen-3-ol, 2, 3-pentanedione, 2, 3-octanedione, 2-pentyl furan, ethyl acetate and dimethyl trisulfide.