黄颡鱼罐头加工过程中挥发性风味物质的变化

Changes of Volative Flavor Substances in Processing Canned Pseudobagrus Fulvidraco

采用顶空固相微萃取和气相色谱-质谱联用技术(SPME-GC-MS),研究黄颡鱼罐头加工过程中挥发性风味物质的变化.结果表明:黄颡鱼罐头加工过程中共鉴定出27种挥发性风味物质,加工过程中挥发性风味物质的种类和含量不断变化,吡嗪类化合物种类从0增加到6种,增长最为显著;醇类化合物种类变化不大,但是相对含量逐渐增加;醛类、酮类的种类和相对含量都较少,但对于黄颡鱼罐头整体风味有一定贡献;杂环类化合物除2–正己基噻吩外其他化合物种类和相对含量变化不大.

Headspace solid-phase microextraction and gas chromatography-mass spectrometry technology（SPME/GC-MS）were used to study the variation of volatile flavor substances in processing canned pseudobagrus fulvidraco. Results showed that 27 kinds of volatile flavor substances were identified, and their types and contents kept changing in process-ing. Pyrazine compounds had a significant increase from 0 to 6. However, alcoholic compounds did not change obviously,although their relative content increased gradually. The kinds and relative contents of aldehydes and ketones were both less,but they had certain contribution to the overall flavor of canned pseudobagrus fulvidraco. Except 2-n-hexylthiophene, the types and relative contents of heterocyclic compounds did not change much.