| 草鱼不同部位气味研究 |
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| 引用本文： | 王璐,王锡昌,刘源.草鱼不同部位气味研究[J].食品科学,2010,31(6):158-164. |
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| 作者姓名： | 王璐 王锡昌 刘源 |
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| 作者单位： | 上海海洋大学食品学院 |
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| 基金项目： | “十一五”国家科技支撑计划重大项目(2008BAD94B09); 2007年度高等学校博士点基金课题(20070264003) |
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| 摘 要： | 以草鱼为原料，用电子鼻对草鱼不同部位气味进行检测，并采用聚二甲基硅氧烷- 二乙烯苯(PDMS/DVB)涂层的固相微萃取头萃取草鱼的挥发性成分，结合气- 质联用仪(GC-MS)进行分离鉴定。结果表明，电子鼻能较好地判别出草鱼红肉与背肉、腹肉之间气味的差异，而草鱼背肉与腹肉之间气味的差异则无法判别。草鱼背肉、腹肉及红肉分别共鉴定44、42 种及55 种挥发性成分，均以挥发性羰基化合物和醇类为主，其相对百分含量分别为88.38%、74.88% 及82.54%。
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| 关 键 词： | 电子鼻 顶空- 固相微萃取 气- 质联用仪 挥发性成分 草鱼 |
| 收稿时间： | 2009-05-27 |
Comparative Analysis of Odor and Volatile Composition of Different Parts of Grass Carp(Ctenopharyngodon idella) Carcass |
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| WANG Lu,WANG Xi-chang,LIU Yuan.Comparative Analysis of Odor and Volatile Composition of Different Parts of Grass Carp(Ctenopharyngodon idella) Carcass[J].Food Science,2010,31(6):158-164. |
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| Authors: | WANG Lu WANG Xi-chang LIU Yuan |
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| Affiliation: | College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | Different parts of grass carp carcass were compared for differences in odor and volatile composition measured using electronic nose and headspace solid-phase microextraction(HS-SPME) coupled to GC-MS,respectively.In HS-SPME,PDMS/DVB fiber was used.Results showed that a good discrimination of odor difference between red and dorsal or ventral meat of grass carp was achieved using electronic nose,while odor difference between dorsal and ventral meat of grass carp could not be discriminated.Totally,44,42 and 55... |
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| Keywords: | electronic nose HS-SPME GC-MS volatile composition grass carp |
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