加州鲈挥发性物质分析方法的建立与分析

通过对顶空固相微萃取(headspace solid phase microextraction,HS-SPME)-气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法分析条件的优化及结合保留指数(retention index,RI)法和相对气味活度(relative odor activity value,ROAV)值对鲈鱼背部肌肉的挥发性风味物质进行萃取和分离鉴定,并以淡水鱼肉中典型的挥发性风味物质(己醛、庚醛、壬醛、癸醛、苯甲醛、1-辛烯-3醇、2,3-辛二酮)作为参照对象,以峰面积作为主要指标对HS-SPME-GC-MS分析条件进行优化。结果表明:HS-SPME-GC-MS 的较佳分析条件为鱼肉与饱和食盐水质量比7:3,萃取温度70 ℃,萃取时间40 min,解吸时间5 min,并经分析得到鲈鱼背部肌肉中含70种挥发性风味物质,主要为羰基类、醇类、烃类化合物,其相对含量分别为26.50%、7.15%、57.54%,其中己醛、庚醛、辛醛、壬醛、癸醛、2,4-癸二烯醛、1-辛烯-3-醇为新鲜鲈鱼背部肌肉中的主要挥发性风味物质。本实验方法操作简单,能够快速对鲈鱼背部肌肉中的挥发性风味物质进行萃取分析与鉴定。

Establishment of Analysis Method of Volatile Compounds and Analysis of Flavor Components in Micropterus salmoides

The volatile flavor compounds in the dorsal muscle of Micropterus salmoide were extracted by headspace solid-phase microextraction(HS-SPME)technique and determined by gas chromatography-mass spectrometry(GC-MS)technique and coupled with the retention index(RI)and the relative odor activity value(ROAV). And the extraction conditions were optimized with the peak area of typical flavor compounds of fresh water fish(hexanal,heptanal,nonanal,decanal,benzaldehyde,1-octene-3-ol,2,3-octanedione).The results indicated that the optimized conditions were as follows:The mass ratio of fish and saturated salt water 3:7,extraction temperature 70 ℃,extraction time 40 min,desorption time 5 min. There were totally 70 volatile flavor compounds in the dorsal muscle of Micropterus salmoides,mainly including carbonyl,alcohols,hydrocarbons with the relative contents were 26.50%,7.15%,57.54% respectively,The key flavor of Micropterus salmoides were composed of hexanal,heptanal,octanal,nonanal,decanal,2,4-decendialdehyde,1-octene-3-ol.This method was simple to operate and could quickly extract and identify volatile flavor substances from the dorsal muscle of Micropterus salmoide.