冷藏和加热对鲢肌肉挥发性成分的影响

Effects of cold storage and heating on volatile compounds in silver carp(Hypohthalmichthyx titrix)flesh

以鲢(Hypohthalmichthyx titrix)为原料,采用顶空-固相微萃取(headspace-solid phase micro extraction,HS-SPME)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)研究冷藏和加热对鲢肌肉中主要挥发性物质的影响。结果表明,生鲜鲢肌肉中总共检测到26种挥发性成分,其中包括5种醇、7种醛、3种酮和11种碳氢类化合物,1-辛烯-3-醇和乙醛分别为主要的醇类和醛类风味活性物质。鱼肉在5℃冷藏过程中,挥发性物质种类和含量逐渐减少。新鲜鱼肉在100℃加热30min后,挥发性物质的种类和含量明显增加,共检测到58种挥发性物质,其中包括15种醇、19种醛、9种酮、13种碳氢类化合物、1种酸和1种杂环类化合物。鱼肉冷藏不同时间后再加热,挥发性物质含量在冷藏3d内较缓慢下降,在第5天急剧下降。

Effects of cold storage and heating on the volatile compounds in the flesh of silver carp were investigated by headspace-solid phase micro extraction（HS-SPME）and gas chromatography-mass spectrometry（GC-MS）.26volatile compounds were determined in the fresh flesh,including 5alcohols,7 aldehydes,3ketons and 11hydracardons.1-Octen-3-ol and hexane were the main aroma-active alcohol and aldehyde compounds.During cold storage at 5℃,volatile compounds amount and content decreased gradually.Volatile compounds amount and content in the flesh increased significantly after heating at 100℃for 30min.58volatile compounds were determined in the cooked flesh,including 15alcohols,19 aldehydes,9ketons,13hydracardons,1fatty acid and 1heterocycle.Fresh flesh was stored for different time followed by cooking at 100℃for 30min,volatile compounds decreased slowly within 3 days＇ storage,while it decreased rapidly on the 5th day.