| 咸带鱼加工过程挥发性风味成分的变化 |
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| 引用本文： | 丁丽丽,吴燕燕,李来好,杨贤庆,刘法佳,刁石强,邓建朝. 咸带鱼加工过程挥发性风味成分的变化[J]. 食品科学, 2011, 32(24): 208-212. DOI: 10.7506/spkx1002-6630-201124044 |
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| 作者姓名： | 丁丽丽 吴燕燕 李来好 杨贤庆 刘法佳 刁石强 邓建朝 |
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| 作者单位： | 1.中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心2.上海海洋大学食品学院3.广东海洋大学食品科技学院 |
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| 基金项目： | 广东省海洋与渔业科技推广专项(A200899G02;A200901G03); 中央级公益性专项资金项目(2007ZD05) |
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| 摘 要： | 研究咸带鱼加工过程中挥发性风味成分的变化情况。采用固相微萃取-气相色谱-质谱联用法分别检测鲜鱼、腌制、浸泡脱盐、干燥、成品5个加工阶段的挥发性风味成分，经NIST 05a.L谱库数据库检索，确定其风味成分。结果表明：鲜鱼、腌制、浸泡脱盐、干燥、成品这5个阶段挥发性风味成分种类数分别为49、72、70、75种以及72种。其中，成品咸鱼中己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-戊醇、己醇以及1-辛烯-3醇含量较高，相对含量分别为28.26%、8.64%、6.54%、4.37%、7.34%、3.55%、4.18%和4.72%。腌制和干燥是风味产生的主要加工阶段。醛类、醇类、酮类和烃类是主要的挥发性物质的种类，其中己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-戊醇、己醇以及1-辛烯-3醇是咸带鱼风味的主要成分。
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| 关 键 词： | 关键词:咸带鱼 固相微萃取 气相色谱-质谱法（GC-MS） 挥发性风味成分 |
Changes of Volatile Flavor Compounds during Salted Hairtail(Trichiurus haumela) Processing |
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| Ding Li-li,,WU Yan-yan,LI Lai-hao,,YANG Xian-qing,LIU Fa-jia,,DIAO Shi-qiang,DENG Jian-chao. Changes of Volatile Flavor Compounds during Salted Hairtail(Trichiurus haumela) Processing[J]. Food Science, 2011, 32(24): 208-212. DOI: 10.7506/spkx1002-6630-201124044 |
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| Authors: | Ding Li-li WU Yan-yan LI Lai-hao YANG Xian-qing LIU Fa-jia DIAO Shi-qiang DENG Jian-chao |
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| Affiliation: | (1. National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, ChineseAcademy of Fishery Sciences, Guangzhou 510300, China；2. College of Food Science, Shanghai Ocean University, Shanghai201306, China；3. College of Food Technology, Guangdong Ocean University, Zhanjiang 524088, China) |
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| Abstract: | In order to know the mechanism of flavor formation and the pathway of salination during salted hairtail processing from fresh hairtail through salting,soaking to desalt and two-stage drying,the changes of main volatile flavor compounds were analyzed.The volatile composition of fresh,salted,desalted,first dried and second dried samples was analyzed by solid phase micro-extraction(SPME) coupled to gas chromatography-mass spectrometry(GC-MS) and NIST 05a.L MS spectral library searching and alignment.A total of... |
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| Keywords: | salted hairtail(Trichiurus haumela) solid phase micro-extraction(SPME) gas chromatography-mass spectrometry(GC-MS) volatiles flavor compounds |
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