烘干对丁桂鱼肉风味活性物质成分的影响

Effect of Drying on Odor-active Compounds of Tinca tinca Flesh

采用固相微萃取-气相色谱质谱联用仪研究烘干处理对丁桂鱼肉的挥发性风味活性物质成分的影响。结果显示,新鲜丁桂鱼肉和烘干丁桂鱼肉中分别检测出30种和25种挥发性风味活性成分,相同成分18种。主要挥发性物质有酸、胺、醇、醛、烃、酮和酯等。烘干后酸类、氨类、醇类、醛类等化合物占比降低,烷烃类、酮类、酯类等化合物占比升高。2-乙基己酸、正十六酸、1-甲氧基-2-丙胺、2-氨基丙醇、2,4-二庚烯醛、癸醛、2-硝基-2-氯丙烷等可能与丁桂鱼肌肉的风味有关。

In order to explore the effect of drying treatment on the composition of the main flavor active substances in Tinca tinca flesh. Headspace solid phase microextraction and gas chromatography mass spectrometry(SPME-GC-MS)was used to analyze the volatile components of fresh and dried Tinca tinca. The results showed that 30 and 25 effective volatile components were detected in fresh and dried Tinca tinca, respectively, and 18 effective volatile components are in common. The main volatile substances are acids, amines, alcohols, aldehydes, hydrocarbons, ketones, esters, etc. The percentage of compounds such as acids, ammonia, alcohols and aldehydes decreased and the percentage of compounds such as alkanes, ketones and esters increased after drying. We further found that 2-ethylhexanoic acid, ethyl myristate,2-(ethylamino)ethanol, n-isopropylhydroxylamine, cyclohexanecarboxaldehyde, heptane, 3-[(ethenyloxy)methyl], 2-chloroN-(hydroxymethyl)acetamide may be related to the flavor of Tinca tinca flesh.