HS-SPME结合GC-MS法分析鲐鱼肉加热前后挥发性成分变化

目的：为鲐鱼加工过程中的风味及品质管理提供基础理论数据，探究加热前后挥发性物质变化。方法：采用顶空固相微萃取和气相色谱-质谱联用仪检测并比较红肉和白肉的挥发性物质。结果：从鲐鱼白肉和红肉及两者加热样品中分别检测出32、41、39、52种挥发性物质，其中主要以碳氢化合物和羰基化合物为主；其中，碳氢化合物主要赋予鱼肉整体的风味，而羰基化合物对鱼的腥味有重要影响，在白肉及加热样品和红肉及加热样品中分别占23.35%、22.47%、58.65%、33.52%。结论：影响鲐鱼肉挥发性风味的主要有己醛、2-己烯醛、2,4-庚二烯醛、2-辛烯醛、壬醛、2,4-癸二烯醛、3,5-辛二烯-2-酮、1-戊烯-3-醇、1-辛烯-3-醇、2-乙基呋喃、2-戊基呋喃等。

Analysis of Volatile Components in Mackerel Fish before and after Heating by SPME and GC-MS

Objective: To explore the change of volatile components in mackerel fish before and after heating and provide a theoretical reference for the management of mackerel flavor and quality during processing. Methods: Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile components in white meat and red meat of mackerel fish. Results: Totally 32, 41, 39 and 52 kinds of volatile compounds in white meat and red meat of mackerel fish as well as their heat-treated samples were detected by HS-SPME-GC-MS. Among these volatile compounds, hydrocarbons and carbonyl compounds were dominant. Hydrocarbons contributed to the overall flavor of mackerel fish and carbonyl compounds contributed to the smell of mackerel fish, of which the relative contents were 23.35%, 22.47%, 58.65% and 33.52% in original and heat-treated samples of white meat and red meat, respectively. Results: The major volatile flavor components in mackerel fish include hexanal, 2-hexenal, 2,4-heptadiene aldehyde, 2-octene aldehyde, nonanal, 2,4-kuei-diene aldehyde, 3,5-octadiene-2-ketone, 1-penten-3-ol, 1-octen-3-ol, 2-ethyl-furan and 2-pentyl furan.