摘要
采用微波铺助蒸馏(microwave assistant distillation,MD)结合固相微萃取-气相-质谱联用(SPME-GC-MS)检测白鲢鱼鱼肉中土霉味物质土味素(geosmin,GEO)和2-甲基异莰醇(2-methylisoborneol,MIB)。微波铺助蒸馏的最佳条件是微波功率350 W蒸馏8 min,MIB和GEO的加样回收率分别是53.5%、69.9%,SD在5%以内。在浓度为0.05~5μg/kg时,MIB、GEO的GC-MS峰面积与它们的浓度之间具有良好的线性关系(R2>0.98)。采用MD-SPME-GC-MS法检测了白鲢鱼肌肉中MIB和GEO的浓度,分别是1.83和1.37μg/kg。比较了水洗法、红茶末浸泡法、酸碱法和酵母发酵法脱除鲢鱼肌肉中土霉味物质的效果,碱法效果最好,大部分土霉味物质被脱除,MIB、GEO的残留量分别为0.44和0.46μg/kg。
The microwave assistant distillation (MD) combined with solid phase micro-extract and GC-MS (SPME-GC-MS) was used to determine the earthy compounds of geosmin (GEO) and 2-methylisoborneol (MIB) in silver carp muscle. The optimized conditions of MD were: distillation at 350 W for 8 min, the recovery rate of MIB and GEO were 53.5% and 69.9% respectively, and the SD was less than 5%. In the range of 0.05 - 5 μg/kg of MIB and GEO, there was good linear relationship between their GC-MS chromatogram area and their concentration ( R2 〉 0.98). MD-SPME-GC-MS was used to detect the MIB and GEO in the silver carp muscle, the result indicated that their concentration were 1.83 and 1.37 μg/kg respectively. Compared the effect of water-washing, marinating in red tea, acid-/alkaliprocess, and fermentation with yeast on the removing of earthy-muddy odor compounds of MIB and GEO, the alkali-process was the most effective one. MIB and GEO retained in surimi was 0.44 and 0.46 p,g/kg, respectively by alkali deodorized method.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第8期152-155,共4页
Food and Fermentation Industries
基金
中南林业科技大学人才引进基金(No.104-0107)
关键词
白鲢鱼
微波铺助蒸馏
土霉味
脱腥
silver carp, microwave assistant distillation, earthy-muddy odor, deodorization