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
This paper studied on the removal of toxic substance from river water using O3-GAC process. The result of GC/MS analysis indicated that the number of organic compound species was decreased by 55.1%. The species of tox...This paper studied on the removal of toxic substance from river water using O3-GAC process. The result of GC/MS analysis indicated that the number of organic compound species was decreased by 55.1%. The species of toxic substance of raw water also decreased from 16 to 5. The total removal rate of CODMn andUV254 were 45%～72% and 60%～80% following O3-GAC treatment. It reflected that this process had a good effective on removing unsaturation organic which absorb UV and toxic organic containing nitrogen. The results of Ames test indicated that raw water had a relatively strong mutagicity on TA 98. The O3-GAC process had a good ability in removing mutagen in water. The effluent water’s mutagicity is minus. The results of the study indicated that the effluent of the O3-GAC process was meet the demand of drinking water.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This paper studied on the removal of toxic substance from river water using O3-GAC process. The result of GC/MS analysis indicated that the number of organic compound species was decreased by 55.1%. The species of toxic substance of raw water also decreased from 16 to 5. The total removal rate of CODMn andUV254 were 45%～72% and 60%～80% following O3-GAC treatment. It reflected that this process had a good effective on removing unsaturation organic which absorb UV and toxic organic containing nitrogen. The results of Ames test indicated that raw water had a relatively strong mutagicity on TA 98. The O3-GAC process had a good ability in removing mutagen in water. The effluent water’s mutagicity is minus. The results of the study indicated that the effluent of the O3-GAC process was meet the demand of drinking water.
