热泵干燥前后鲢鱼挥发性成分变化的SPME-GC-MS分析

Volatile flavor compounds analysis of silver carp before and after heat pump drying by SPME-GC-MS

采用固相微萃取(SPME)气相色谱-质谱联用技术对鲢鱼加工前后挥发性风味物质进行分析、鉴定,探索干燥前后的挥发性风味物质的变化。结果表明:腌制后1-己醇(3.71%)、3,7-二甲基-1,3,6-辛三烯(3.52%)的含量显著降低;而1-辛烯-3-醇(14.15%)、壬醛(23.15%)显著增加;并且检测到4种新物质:2-十一烷酮、庚烷、3-甲基壬烷、乙酸;干燥过程中己醛(7.26%)和壬醛(4.49%)的含量显著下降,并且检测出大量新物质如乙醇(0.18%)、环戊醇(0.63%)、1-戊烯-3-醇(4.94%)、十五烷(3.22%)、十七烷(4.49%)、乙酸乙酯(0.22%)、3-甲基-1-丁醇丙酸酯(4.28%)等;而庚醛、辛醛在干燥后则未检测出。

Headspace solid phase microextraction combined with gas chromatograph mass spectrometer（ HS- SPME-GC-MS） was used to identify the volatile flavor compounds of silver carp before and after heat pump drying.The results showed that 1 - Hexanol （ 3.71% ）, 1,3,6- Octatriene, 3,7 - dimethyl （ 3.52% ） decreased after salting.l-Octen-3- ol （ 14.15% ）, Nonanal （23.15%） increased significantly. Four new compound were detected： 2- Undecanone （0.5 % ）, Heptane （0.21% ）, Nonane, 3- methyl （ 2.79 % ） and Acetic acid （ 1.93 % ）. Hexanal （ 7.26 % ）, Nonanal（4.49%） decreased significantly during drying, and lots of new compound were detected. Ethyl alcohol （0.18 % ）, Cyclopentanol （0.63 % ）, 1 - Penten- 3 - ol （ 4.94% ）, Pentadecane （ 3.22% ）, Heptadecane （4.49%）, Ethyl Acetate（0.22% ）, 1-Butanol,3-methyl-, propanoate（4.28% ）, but Heptanal and Octanal were not detected after drvina.