|
|||||
|
|
| 带鱼初加工过程中风味物质的检测分析 | |
| 引用本文： | 张家骊,姜国伟,王秀云,王利平,聂小华. 带鱼初加工过程中风味物质的检测分析[J]. 生物加工过程, 2010, 8(6): 63-66. DOI: 10.3969/j.issn.1672-3678.2010.06.012 |
| 作者姓名： | 张家骊 姜国伟 王秀云 王利平 聂小华 |
| 作者单位： | 1. 江南大学,医药学院,无锡,214122 2. 江南大学,食品学院,无锡,214122 3. 浙江工业大学,生物与环境工程学院,杭州,310014 |
| 基金项目： | 国家高技术研究发展计划(863计划)资助项目 |
| 摘 要： | 用75μmCAR/PDMS涂层的固相微萃取头萃取带鱼肉中挥发性风味成分,利用气质联用仪分析鉴定各阶段鱼肉中的挥发性成分、种类、相对质量分数等。原料鱼中检出57种化合物,风干6d的鱼肉中检测出61种化合物,以醇类、醛类、酮类、烷烃或烯烃类为主,总质量分数达75.16%。醛类、醇类、酮类、酯类等化合物对鱼肉的风味贡献较大,风味物质的形成与脂类、蛋白质等的降解有关。 |
| 关 键 词： | 带鱼 风味物质 气质联用 |
Analysis of hairtail flavor matter in the primary processing |
|
| ZHANG Jia-li,JIANG Guo-wei,WANG Xiu-yun,WANG Li-ping,NIE Xiao-hua. Analysis of hairtail flavor matter in the primary processing[J]. Chinese Journal of Bioprocess Engineering, 2010, 8(6): 63-66. DOI: 10.3969/j.issn.1672-3678.2010.06.012 | |
| Authors: | ZHANG Jia-li JIANG Guo-wei WANG Xiu-yun WANG Li-ping NIE Xiao-hua |
| Affiliation: | 1.School of Medicine and Pharmaceutics,Jiangnan University,Wuxi 214122,China;2. School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;3. College of Biological and Environmental Engineering,Zhejiang University of Technology,Hangzhou 310014,China) |
| Abstract: | Using 75 μm CAR/PDMS coating of solid-phase microextraction with hairtail in the first extraction of volatile flavor compounds,and using GC-MS analysis to identify the volatile components of fish and,the relative contents at various stages were examined.57 kinds of compounds in the raw fish were detected.While 61 kinds of compounds in the fish vented for 6 d were detected,in which 75.16% were alcohols,aldehydes,ketones,alkanes or alkenes category.Aldehydes,alcohols,ketones,and esters had an important influence on flavor of the processed fish.The flavor matters were concerned with the degradation of the lipids and proteins. |
| Keywords: | hairtail flavor substance GC/MS |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |