太湖白鱼肌肉的营养及风味研究

Study on nutritional composition and flavor of white fish flesh

本文对太湖白鱼肉的基本营养成分进行了分析,并利用固相微萃取和气质联用法分析了太湖白鱼肌肉的挥发性成分。结果表明,太湖白鱼蛋白质和脂肪含量丰富,肌肉内必需氨基酸含量高,达到41.5%。太湖白鱼肌肉内含有大量呈味氨基酸,如甘氨酸、丙氨酸和脯氨酸等,达到氨基酸总量的46.2%;同时,其肌肉内的5'-肌苷酸、5'-鸟苷酸以及对风味有益的金属离子Na+、K+、Ca2+和Mg2+等含量也十分丰富,这些物质均为太湖白鱼的非挥发性风味做出了贡献。同时,研究发现新鲜太湖白鱼肌肉的挥发性成分中含有26种,包括丰富的醇类(54.12%)、醛类(4%)及酮类(10.61%)物质,这些成分共同作用构成了太湖白鱼肌肉的香气成分。

Nutritional composition of white fish flesh were studied,and the volatile flavor components were analyzed by headspace solid phase micro extraction（ HS- SPME） combined GC- MS. The results showed that the meat of white fish was rich in protein,fat and essential amino acids（ 41.5% of total amino acids）. The white fish meat contained large amount of flavor amino acids（ 46.2% of total amino acids）,inosinic acid,guanylic acid,as well as plenty of metal ions,such as Na^＋、K^＋、Ca^2＋ and Mg^2＋. Meanwhile,the results showed the 26 volatile flavor components were found in white fish meat,such as alcohols（ 54.12%）,aldehydes（ 4%）,ketones（ 10.61%）,which constituted the muscle aroma components.