同时蒸馏萃取-气相色谱-质谱联用分析养殖南方大口鲶肌肉挥发性风味成分

Analysis of Volatile Flavor Compounds of Farmed Silurus meridionalis Chen Meat by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

采用同时蒸馏萃取-气相色谱-质谱(SDE-GC-MS)联用分析技术,对养殖南方大口鲶腹肉和背肉的挥发性风味成分进行提取、定性和定量分析。结果表明:从南方大口鲶腹肉和背肉中分别检测出34、33种挥发性风味成分,相同的成分有26种;主要成分为烃类、醛类、酮类、酯类和环状化合物,其中含量较高的是烃类、醛类,腹肉和背肉中二者含量分别为883.76、1279.03ng/g和1151.95、3352.87ng/g;根据分析出的挥发性成分的风味特征可知,对南方大口鲶肌肉挥发性风味贡献较大的物质有己醛、庚醛、壬醛、十六醛和1-辛烯-3-醇等;另外,饲料和水环境中蓄积的挥发性风味组分对鱼腥味也有重要贡献。综合评价为养殖南方大口鲶腹肉腥味低于背肉。

The volatile flavor components of farmed Silurus meridionalis Chen were analyzed by simultaneous distillation extraction （SDE） and gas chromatography-mass spectrometry （GC-MS）. Totally 34 volatile compounds were isolated and identified from the belly meat, and 33 were detected from the dorsal meat, including 26 ones common to both meats. The major volatile compounds were hydrocarbons, aldehydes, ketones, esters and ring compounds, and hydrocarbons and aldehydes were the most abundant compounds with values of 883.76, 1279.03 ng/g and 1151.95, 3352.87 ng/g in the belly meat and the dorsal meat, respectively. It can be concluded that hexanal, heptanal, nonanal, hexadecanal and 1-octen-3-ol make a greater contribution to the flavor of farmed Silurus meridionalis Chen. In addition, the accumulative volatile flavor compounds from feed and water environment also revealed great impact on the odor. Therefore, the odor of belly meat was lighter than that of dorsal meat in Silurus meridionalis Chen.