Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the ...Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.展开更多
The chemical compositions of the essential oils obtained from six tree parts of Chrysophyllum albidum （Sapotaceae） were extracted by hydrodistillation and analyzed by gas chromatography （GC） and gas chromatography...The chemical compositions of the essential oils obtained from six tree parts of Chrysophyllum albidum （Sapotaceae） were extracted by hydrodistillation and analyzed by gas chromatography （GC） and gas chromatography-mass spectrometry （GC-MS）. A total of 65, 33, 45, 21, 25 and 18 compounds, representing 79.49%, 100%, 90.81%, 98.43%, 96.62% and 98.37% of the total oil, were identified in the fruit bark, root bark, stem bark, seed bark, leaf and seed, respectively. The dominant compounds in the essential oils in six tree parts were m-xylene （66.7%; seed）, p-xylene （21.4%; seed bark）, a-farnesene （38.1%; leaf）, hexadecanoic acid （14.7%; stem bark）, m-xylene （53.1%; root bark） and hexadecanoic acid （12.7%; fruit bark）. The essential oils were evaluated for their antibacterial, antioxidant and insecticidal activities using Alamar blue assay, DPPH radical scavenging activity and contact toxicity test, respectively. The oils displayed moderate antibacterial potentials to some tested organisms and low radical scavenging activity to DPPH. Rhyzopertha dominica was susceptible to C. albidum stem bark essential oil only.展开更多
基金supported by the National Natural Science Foundation of China (Nos. 31401476, 31471606)National High-Tech Research and Development Program of China, 863 Program (2014AA093508)Shandong Province Regional Innovation and Development of Marine Economy Demonstration Project
文摘Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.
文摘The chemical compositions of the essential oils obtained from six tree parts of Chrysophyllum albidum （Sapotaceae） were extracted by hydrodistillation and analyzed by gas chromatography （GC） and gas chromatography-mass spectrometry （GC-MS）. A total of 65, 33, 45, 21, 25 and 18 compounds, representing 79.49%, 100%, 90.81%, 98.43%, 96.62% and 98.37% of the total oil, were identified in the fruit bark, root bark, stem bark, seed bark, leaf and seed, respectively. The dominant compounds in the essential oils in six tree parts were m-xylene （66.7%; seed）, p-xylene （21.4%; seed bark）, a-farnesene （38.1%; leaf）, hexadecanoic acid （14.7%; stem bark）, m-xylene （53.1%; root bark） and hexadecanoic acid （12.7%; fruit bark）. The essential oils were evaluated for their antibacterial, antioxidant and insecticidal activities using Alamar blue assay, DPPH radical scavenging activity and contact toxicity test, respectively. The oils displayed moderate antibacterial potentials to some tested organisms and low radical scavenging activity to DPPH. Rhyzopertha dominica was susceptible to C. albidum stem bark essential oil only.
