基于GC-MS分析淡水产品风味物质研究进展

Research Progress on Flavor Compounds in Freshwater Products Based on GC-MS Analysis

围绕气相色谱-质谱联用风味物质分析方法,系统综述淡水产品风味物质种类包括羰基化合物、含氮化合物、醇类、脂肪酸和烃类等,将水蒸气蒸馏法、同时蒸馏萃取法、固相微萃取法、顶空提取法和微波辅助法等几种淡水产品风味物质提取方法进行比较,归纳电子鼻技术与气相色谱-质谱联用测定淡水产品中关键风味成分的应用,为淡水产品的风味物质分析提供参考。

Based on gas chromatography-mass spectrometry(GC-MS),which was a common method for analyzing flavor substances,the types of flavor substances in fresh water products including carbonyl compounds,alcohols,nitrogen compounds,fatty acids and hydrocarbons were systematically reviewed.The methods of extracting fresh water flavor were compared,such as steam distillation,simultaneous distillation extraction,solid phase microextraction,headspace extraction and microwave assisted extraction.The application of electronic nose technology and gas chromatography-mass spectrometry to determine the key flavor components in fresh water products was summarized,provided references for the analysis of fresh water flavor substances..