三种巴沙鱼油香味物质的鉴定与对比研究

Identification and Comparative Study on Aroma Substances of Three Kinds of Pangasius bocourti Oils

为了解析巴沙鱼油的香味物质化学组成,采用顶空固相微萃取及气相色谱-质谱联用技术对3种不同熔点的巴沙鱼油(精炼鱼油、软脂鱼油、硬脂鱼油)中的香味物质种类和相对含量进行了鉴定与对比。结果表明,3种巴沙鱼油中共鉴定出香味物质68种,包括烃类、醇类、醚类、酮类、醛类、酸类、酯类和其他类,其中相对含量最高的均为醛类,其次是烃类物质。精炼鱼油、软脂鱼油和硬脂鱼油的主体香味物质种数分别为11,13,13种,精炼鱼油和软脂鱼油香型较为相似,均具有脂肪味、鱼腥味和淡淡的清香,而硬脂鱼油还具有花果香。该研究为巴沙鱼油在食品加工中的应用提供了科学依据。

In order to analyze the chemical composition of the aroma substances in Pangasius bocourti oils,headspace solid-phase microextraction and gas chromatography-mass spectrometry are used to identify and compare the kinds and relative content of the aroma substances in three kinds of Pangasius bocourti oils(refined fish oil,palmitin fish oil and stearic fish oil)with different melting points.The results show that there are 68 kinds of aroma substances in the three kinds of Pangasius bocourti oils,including hydrocarbons,alcohols,ethers,ketones,aldehydes,acids,esters and others.The highest relative content is aldehydes,followed by hydrocarbons.There are 11,13,13 kinds of main aroma substances in refined fish oil,palmitin fish oil and stearic fish oil respectively.The flavor types of refined fish oil and palmitin fish oil are similar,they all have fat flavor,fishy smell and light fragrance,while stearic fish oil also has flower and fruit flavor.This study has provided a scientific basis for the application of Pangasius bocourti oils in food processing.