腊鱼加工过程中挥发性成分变化的研究

Changes of Volatile Compounds during the Stage of Salting and Drying of Cured Fish

以白鲢为原料,运用固相微萃取与气-质联用技术(SPME-GC/MS),分析腊鱼加工过程鱼肉中的挥发性成分的变化,以探讨腊鱼风味形成的机理。结果表明,不同加工阶段鱼肉中的挥发性成分组成差异明显。原料鱼主要挥发性物质为烃类,而腌制过程中,鱼肉中醇类及酮类物质含量有所增加;而在干燥阶段,醛类物质则有明显增加,最终成品的挥发性成分以醛类(53.66%)和烃类(30.01%)为主。在腌制前、腌制后、干燥期和成品等4个鱼肉样品中分别检测到挥发性物质29种、39种、47种、42种,腊鱼特征风味的形成主要发生在腌制和干燥阶段。醛类是腊鱼中最重要的挥发性成分,可作为腊鱼风味品质评价指标。

Using sliver carp as raw materials,volatile compounds of cured fish during processing by solid-phase micro extraction with GC/MS（SPME-GC/MS） were analyzed to determine the main stages of the formation of cured fish flavor.The results showed that the content of the volatile compounds were significantly different during stages of cured fish;The main volatile matter of raw material fish was the hydrocarbon compound.The alcohols and ketones increased in the stage of salting.But in the stage of drying,the aldehydes material increased obviously,and the volatile compounds of product were aldehydes（53.66%） and hydrocarbon（30.01%）.Volatile matters were detected in the stages of material（29 kinds）,salting（39 kinds）,drying（47 kinds） and product（42 kinds） of fish,respectively.Therefore,characteristic volatile formation of the cured fish mainly occurs in the salting and the drying stages.Aldehydes is the most important volatile compounds of cured fish,it is recommended as a major parameter in evaluating quality of cured fish.