GC-MS法分析南湾鳙鱼鱼肉挥发性成分的组成

Investigation of chemical volatile compounds of south bay bighead carp by GC/MS

以南湾鳙鱼为原料,采用SDE提取装置提取有效成分并结合气相色谱-质谱(GC-MS)技术对南湾鳙鱼的挥发性风味物质进行分析检测。结果表明,南湾鳙鱼含有丰富的风味物质,在检出的41种风味物质中,醛类15个(49.15%)、醇类5个(5.03%)、酮类3个(2.54%)、碳氢类化合物8个(10.3%)、酸类化合物2个(3.42%)、酯类化合物3个(9.63%)、杂环类化合物5个(9.34%)。对其风味有贡献的主要挥发性物质为2,4-癸二烯醛、乙酸乙酯、1-辛烯-3-醇、2-乙基呋喃、己醛、十二醛。

The aim of this article was to use SDE to extract volatile compounds from South Bay bighead carp muscle,these volatile compounds were analyzed by gas chromatograph combination with mass spectrophotometer（GC-MS）. The results showed that South Bay bighead carp muscle were rich in volatile flavor compounds,and they were 15 Aldehydes（49.15%）,5 alcohols（5.03%）, 3 ketones（2.54%）,8 Hydrocarbon compounds（10.3%）,2 Acids compounds（3.42%）,3 esters（9.63%）,5 Heterocyclic compounds（9.34%）and among the 41 species of flavor compounds,2,4-Decadienal,Acetic acid ethyl ester,1-Octen-3-ol,2-ethyl-furan,Hexanal and Dodecanal had main contribution to the flavor of South Bay bighead carp.