不同新鲜度养殖大黄鱼肉中特征性挥发物的研究

Study on the characteristic volatile compounds generated by different freshness of yellow croaker

为了探讨养殖大黄鱼肉特征性挥发物,采用顶空固相微萃取-气-质联用(HS-SPME-GC-MS)法检测0℃及20℃下不同贮藏天数的大黄鱼肉挥发性风味。共鉴定出七大类48种化合物,并对其中主要的挥发物含量、气味特征及其来源进行了分析。发现大黄鱼挥发性风味以羰基化合物和醇类为主。并结合微生物实验的结果,运用主成分分析(PCA)的方法得到了己醛、对二甲苯等8种表征肉样"新鲜",2-壬酮、丙酸、二甲基二硫等15种表征肉样"腐败"的特征性挥发物。

For the study of characteristic volatiles of yellow croaker,the volatile compounds variation of yellow croaker stored at 0℃ and 20℃ were detected using HS-SPME-GC-MS.As a result of totally 48 volatiles,which could be divided into 7 classes,were identified.The generation sources and sensory characteristics of volatiles were further discussed in details.Among these compounds,most of them were carbonyl and alcohols.Eight characteristic volatiles which could be represented of meat-like ＂fresh＂ such as hexanal and benzene,1,3-dimethyl,fifteen compounds which could be represented of meat-like ＂corruption＂ such as 2-nonanone,butanoic acid and disulfide and,dimethyl were obtained using PCA method combine with micro-organisms experiment results.