鲐鱼干制过程中风味物质及风味活性物质分析

Analysis of Volatile Compounds and Odor-active Compounds in Dried Mackerel

采用固相微萃取(SPME)和气-质联用(GC-MS)技术,对鲐鱼干制过程中的4个阶段样品(新鲜、蒸煮、烘干、晒干)挥发性风味成分进行提取、定性和半定量分析,并确定主体风味活性物质。结果显示:从新鲜、蒸煮、烘干和晒干鲐鱼中分别鉴定出37,47,42和43种挥发性风味成分;新鲜鲐鱼中烃类化合物是含量最高的挥发性成分,干制过程中随着肌肉氧化程度的增加,醛类化合物成为含量最高的挥发性成分;新鲜鲐鱼的风味活性物质是壬醛、己醛、苯甲醛、苯乙醛、2-壬酮、2-十一酮和乙苯,干制过程中的风味活性物质是壬醛、十一醛、己醛、苯甲醛、2-壬酮、2-十一酮。

Volatile aroma components in 4 kinds of mackerel samples (fresh,cooked,air-dried,sun-dried) were extracted by solid phase microextraction (SPME) and analyzed by gas chromatography and mass spectrometry(GC-MS) to qualitative and semi-quantitative analysis.The contributions of volatile compounds were evaluated by a relative odor activity value(ROAV).The results showed that totally 37,47,42 and 43 kinds of volatile compounds in fresh,cooked,air-dried and sun-dried mackerel were detected;hydrocarbons were found to be the most abundant volatile compounds in fresh mackerel,and aldehydes were found to be the most abundant volatile compounds as a consequence of aggravated lipid oxidation during the drying process;nonanal,hexanal,benzaldehyde,phenylacetaldehyde,2-nonanone,2-undecanone and ethylbenzene were the key volatile compounds in the fresh mackerel;nonanal,undecanal,hexanal,benzaldehyde,2-nonanone,2-undecanone were the key volatile compounds during the drying process.