养殖草鱼不同生长期挥发性成分的比较

通过电子鼻技术和固相微萃取(SPME)结合GC-MS 比较大、小草鱼背肉、腹肉和红肉的挥发性成分。通过电子鼻检测分析，除大草鱼的背肉和腹肉间不能较好的区分外，能较好地区分出小草鱼背肉、腹肉、红肉、大草鱼背肉(或腹肉)和红肉间挥发性成分的差别；采用SPME-GC-MS 在大草鱼背肉、腹肉和红肉中分别检测出42、41 和43 种挥发性成分，小草鱼背肉、腹肉和红肉中检测出30、39 和52 种挥发性成分，均以挥发性醛酮类和醇类化合物为主，含量达到90% 以上；由电子鼻和GC-MS 实验结果通过显著性检验可以推断大、小草鱼肉间的挥发性成分有显著差异。

Comparison on Volatile Compounds in Cultured Grass Carp at Different Growth Stages

In this work, the volatile compounds in the meat of grass carp were analyzed by headspace solid phase micro-extraction (HS-SPME) followed by gas chromatography coupled with mass spectrometry (GC-MS) and electronic nose. The results indicated that electronic nose could discriminate dorsal meat, belly meat, red meat from grass carp with different body weights, except dorsal meat and belly meat from big grass carp. A total of 42, 41 and 43 volatile compounds were identified in the dorsal meat, belly meat and red meat of big grass carp, and the numbers of volatile compounds identified in the dorsal meat, belly meat and red meat of small grass carp were 30, 39 and 52, respectively. The volatile compounds found were mainly volatile carbonyl compounds and alcohols, accounting for higher than 90%. The contents of volatile compounds exhibited a significant difference between big and small grass carp.