顶空固相微萃取-气相色谱-质谱联用分析养殖长吻鮠肌肉挥发性风味成分

Determination of volatile flavor components of Leiocassis longirostris muscle by head space solid phase micro-extraction and gas chromatography-mass spectrometry

采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)与气相色谱-质谱联用(gas chromatgraphy-mass spectrometry,GC-MS)技术分离鉴定养殖长吻鮠肌肉的挥发性风味成分。结果显示:长吻鮠背、腹肉分别鉴定出31、47种挥发性风味成分,主要包括醛、醇、酮、烃类、芳香类、酯类等化合物,相同成分有25种;根据长吻鮠背、腹肉中挥发性风味成分相对含量和特征分析可知,1-戊烯-3-醇、1-辛烯-3-醇、戊醛、己醛、庚醛、壬醛等对长吻鮠风味贡献较大,酯类、芳香类等化合物也可能对鱼肉风味带来一定的协同作用。综合比较,长吻鮠背肉腥味高于腹肉,这可能与背肉中羰基化合物、醇类物质含量高于腹肉有一定关系。

The volatile flavor compounds in dorsal and abdominal meat of cultured Leiocassis longirostris were extracted by headspace solid phase microextraction （HS-SPME） and gas chromatography and mass spectrometry （GC- MS）. A 65 μm Polydimethylsiloxane/ Divinylbenzene （PDMS/DVB） fiber was selected for HS-SPME. The results showed that 31 volatile flavor compounds were isolated and identified from the dorsal muscles, and 47 compounds were detected from the abdominal muscles including alcohols, adehydes, ketones, hydrocarbons and esters, 25 compounds are identical. The compounds of 1-penten-3-ol, 1-octen-3-ol, pentanal, hexanal, heptanal and nonanal made a great contribution to the flavor of cultured Leiocassis longirostris. According to the comprehensive analysis, the odor of dorsal meat was stronger than abdominal meat, which may be associated with the content of carbonyl compounds and alcohols.