罗非鱼酶解液中挥发性成分分析

Analysis of Volatile Components in Tilapia (Oreochromus niloticus) Enzymatic Hydrolysates

采用顶空-固相微萃取(HS-SPME)技术结合气相色谱-质谱联用(GC-MS)对罗非鱼蛋白酶酶解液中挥发性成分进行研究,优化顶空固相微萃取的条件,并对挥发性成分进行鉴定和分析。结果表明最佳萃取条件为样品中添加30g/100mL氯化钠,采用以聚二甲基硅氧烷/二乙烯基苯(PDMS/DVB)为涂层的萃取头在60℃条件下搅拌萃取40min。实验共鉴定出69种挥发性物质,其中与罗非鱼酶解液气味相关的成分主要是相对分子质量为80～200的C6～C9挥发性羰基化合物、醇类和含氮类物质,这些挥发性成分的协同作用构成了酶解液的特征风味。

Headspace-solid phase microextraction（HS-SPME） coupled with gas chromatography-mass spectrometry（GC-MS） was used to analyze the volatile compounds in alcalase hydrolyzed tilapia meat.The optimization of HS-SPME conditions was conducted.The optimal HS-SPME extraction conditions were addition of sodium chloride to samples at a levels of 30 g/100 mL and subsequent extraction using a polydimethylsiloxane/divinylbenzene（PDMS/DVB） coated fiber at 60℃ for 40 min with stirring.Totally 69 volatile compounds were identified and the predominant flavor compounds were C6 to C9 volatile carbonyl compounds,alcohols or nitrogen-containing substances,whose molecular weights distribution were in the range of 80 to 200.All of these compounds showed synergistic effect on the formation of special flavor in tilapia enzymatic hydrolysates.