不同养殖模式罗非鱼的挥发性成分分析

Volatile component analysis of Tilapia under different cultivating system

采用固相微萃取(SPME)和气相色谱—质谱(GC-MS)联用技术对2种养殖模式罗非鱼的挥发性成分进行分析鉴定。结果显示:鱼菜共生混养模式和纯投料混养模式罗非鱼的主要挥发性风味成分分别为51种和59种,其中主要挥发性成分为醛类、醇类、酯类以及烃类物质,总量分别占2种鱼总挥发性成分的70.69%和83.46%。其中鱼菜共生混养模式罗非鱼的主体风味成分由己醛、庚醛、辛醛、2-辛烯醛、壬醛、2-壬烯醛、癸醛、2,4-壬二烯醛、2-十一烯醛构成,纯投料混养模式罗非鱼的主体风味成分除上述成分外,还有2-癸烯醛和2,4-癸二烯醛和十二醛。2种养殖模式所得罗非鱼的特征气味都以鱼腥味、哈喇味、青草味和清香味为主,两者的哈喇味强度相似,纯投料混养罗非鱼的鱼腥味比鱼菜共生强,而鱼菜共生混养的青草味、清香味更突出。

Volatile compounds in Tilapia of different cultivating were analyzed by solid phase microextraction（ SPME） and gas chromatography-mass spectrometry（ GC-MS）. The results showed that 51 kinds of volatile component were obtained in fish-vegetable symbiosis cultivating system,and 59 kinds were in the pure feeding system. The main volatile species were aldehydes,alcohols,esters and hydrocarbons,and the total content were 70. 69%（ fishvegetable symbiosis） and 83. 46%（ pure feeding） respectively. The main flavor compounds in fish-vegetable symbiosis were hexanal,heptanal,octanal,2-octenal,nonanal,2-nonenal,decanal,2,4-nonadienal and 2-undecenal. In pure feeding system,other substance,such as 2-decenal,2,4-decadienal and dodecanal were also detected. The main characteristic odor of the two cultivating system were fishy,rancid,grassy and fragrance. Both have similar rancid smell,and the fishy in pure feeding was thicker than fish-vegetable symbiosis raising system,the grassy and fragrance were thicker in fish-vegetable symbiosis system.