顶空固相微萃取-气质联用法测定鳜鱼肌肉中的挥发性风味成分

Determination of volatile flavor components of Siniperca chuatsi (Basilewsky) meat by head space solid phase microextraction and gas chromatography-mass spectrometry

采用顶空固相微萃取法(HS-SPME)-气相色谱质谱联用法(GC-MS)分离鉴定了鳜鱼肌肉的挥发性风味物质。试验筛选了固相微萃取纤维头,优化了顶空固相微萃取的操作条件;用75μm碳分子筛/聚二甲基硅氧烷(CARPDMS)纤维头,于80℃下鳜鱼肌肉样品顶空吸附40min,250℃下解析5min,采用GC-MS对解析物进行分离鉴定。结果表明,鳜鱼肌肉共鉴别出37种挥发性成分,其中含量较高的是醛、醇、酮类化合物,根据分析出的挥发性成分的风味特征可知对鳜鱼肌肉挥发性风味贡献较大的物质有己醛、庚醛、壬醛、1-辛烯-3-醇、2,5-辛二酮等。

The volatile flavor composition of Siniperca chuatsi（Basilewsky） meat was analyzed by headspace solid phase micro-extraction （ HS - SPME） and gas chromatography-mass spectrometry （ GC - MS）. Volatile flavor compounds of Siniperca chuatsi（Basilewsky） meat were isolated and identified successfully by capillary gas chromatography- mass spectrometry.A 75μm Carboxen-poly （dimethysiloxane） （ CAR- PDMS） fibre was selected to be the optimum fiber between two fibers.The Optimized adsorption time was 40min at 80℃,and desorption time was 5min at 250℃.37 volatile compounds were detected from Siniperca chuatsi（Basilewsky） meat.Alcohol and ketone were the major flavor compounds of Siniperca chuatsi（Basilewsky） meat, and hexanal, heptanal, nonanal, hexadecanal,1-octen-3-ol etc and 2,5-Octanedione made a greater contribution to the odor characteristics of Siniperca chuatsi（ Basilewsky ） meat.